LET’S COOK KOREAN GOCHUJANG EGGS

Eggs. So many people think they’re either too much effort or too simple. Chefs consider this fundamental ingredient a test of skill. A decent egg is easy to make. A great egg is very difficult. It’s a rainy-bleh day here today and a perfect time for a hearty meal. So if you’re a newer cook let me point out some common mistakes and if you’re a more experienced cook but don’t tend to use Asian ingredients you may get one thing out of joining me for making breakfast today.

Let’s start with the pan. If you’re a lover of stainless carbon steel or cast iron, as I am, I suggest you make an exception for a modern non-stick pan for your eggs, otherwise, you will waste a lot of eggs on a thin layer of baked eggs that will be a pain to clean out the pan.

This is a Japanese-style omelette pan but it works fine for scrambled eggs too. Laid out I have the seasonings I like to use for scrambled eggs. A few are absolutely common and for good reason: salt and black pepper. A few are less common but hardly unusual: paprika adds smokiness, red pepper flakes add a specific kind of heat, and chili powder adds yet another. Yes, this is basically red peppers in three ways.

And then a fourth, gochujang. If you’re familiar with Korean food then you’re already familiar with it. The red pepper paste comes in various flavors with this one being extra hot. For those who don’t like heat, you may be surprised that each of these forms of adding red peppers has a distinct flavor, and combined they make the eggs rich and fill you with warmth.

Add to your taste and heat preference. I’m actually not a heat junkie – I like just enough pepper to warm me and let me combine the flavors. I grab the gochujang paste with the chopsticks and mix it directly in as I scramble them.

Finally, I want to provide a note about consistency. If you’re like me you do not like slimy eggs but many end up cooking them until they’re completely firm. And some people like slimy. Both are wrong. Properly cooked scrambled eggs need to be in-between to evoke the full flavor of the egg, cooked past sliminess but stopped before firm.

And how long does it take? About five minutes. You want to use a low heat and just bring it up to medium right at the end to make sure you don’t overcook. And the result is a delicious bowl of eggs. You can serve it with rice or toast or if you want some carbs.