Name: Gochujang Scrambled Eggs over Brown Rice Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean-inspired
Ingredients: 4 large eggs, beaten; Pinch of salt; 2 cups cooked brown rice; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons water; 4 green onions (scallions), thinly sliced (divided into 2 portions); 1 tablespoon vegetable oil

Introduction

Gochujang scrambled eggs over brown rice is a flavorful twist on a breakfast classic. The spicy, savory Korean chili paste adds a vibrant kick to creamy, tender eggs served atop wholesome brown rice. It’s a quick and satisfying meal perfect for any time of day.

A white plate holds two main parts: on the left side, soft, scrambled eggs covered in a thick, bright red tomato-based sauce with specks of herbs, topped with fresh, chopped green onions adding a pop of green; on the right side, fluffy cooked brown rice with a slightly sticky texture piled neatly, sitting beside the saucy eggs. The plate is placed on a white marbled surface with a blurred orange cloth in the background, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, beaten
2 cups cooked brown rice
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons water
4 green onions (scallions), thinly sliced (divide into 2 portions)
1 tablespoon vegetable oil
Pinch of salt

Instructions

Step 1: Heat vegetable oil in a nonstick skillet over medium heat. Add half of the sliced green onions and sauté for 1 minute until fragrant.
Step 2: Stir in gochujang and water. Cook, stirring, for 2 minutes until the mixture bubbles and thickens into a glossy red sauce.
Step 3: Reduce heat to low. Pour in the beaten eggs and season with a pinch of salt. Gently stir with a spatula in slow, sweeping motions, pushing the eggs to form soft curds. Cook for 3 to 4 minutes until just set and fluffy, but still moist. Remove from heat immediately.
Step 4: Divide brown rice between plates. Spoon the eggs and sauce over the rice. Garnish with the remaining green onions and serve hot.

Tips & Variations

For a creamier texture, add a splash of milk or cream to the beaten eggs before cooking.
Swap brown rice for quinoa or cauliflower rice for a different base.
Adjust the amount of gochujang to control the spice level according to your preference.
Add a drizzle of toasted sesame oil at the end for extra depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through, stirring occasionally to maintain the creamy texture. Avoid overheating to prevent the eggs from becoming dry.

How to Serve

A white plate is filled with fried rice that has a mix of light brown and golden colors, showing a slightly crispy texture. There are small pieces of green onion sprinkled evenly on top, adding bright green spots. The background is a white marbled surface, and near the plate, there is a small white bowl filled with a red sauce. On the right side, there is a black spoon placed next to the plate, and a colorful cloth napkin with red, orange, and green patterns is partially visible on the bottom left. The food looks fresh and well-cooked, with each grain of rice clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chili paste instead of gochujang?

While you can substitute other chili pastes, gochujang has a unique sweet and fermented flavor that’s key to the dish’s profile. If swapping, choose a paste with a similar balance of heat and sweetness.

Is it okay to cook the eggs on higher heat?

Cooking on low heat helps keep the eggs tender and prevents them from drying out. High heat may cause the eggs to cook too quickly and become rubbery, especially with the sauce mixed in.

Gochujang Scrambled Eggs over Brown Rice Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

A flavorful and comforting dish featuring softly scrambled eggs coated in a spicy-sweet gochujang sauce, served over hearty brown rice and topped with fresh green onions. This Korean-inspired recipe is quick to make, with tender scrambled eggs infused with the umami kick of Korean chili paste, perfect for a satisfying breakfast or light meal.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Korean-inspired

Ingredients

Scale

Egg Mixture

4 large eggs, beaten
Pinch of salt

Main Ingredients

2 cups cooked brown rice
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons water
4 green onions (scallions), thinly sliced (divided into 2 portions)
1 tablespoon vegetable oil

Instructions

Saute Aromatics: Heat the vegetable oil in a nonstick skillet over medium heat. Add half of the sliced green onions and sauté for about 1 minute until they become fragrant, releasing their flavor into the oil.
Make Gochujang Sauce: Stir in the gochujang paste and water into the skillet. Cook while stirring continuously for 2 minutes until the mixture bubbles and thickens into a glossy, rich red sauce, intensifying its flavors.
Scramble Eggs Gently: Reduce the heat to low and pour the beaten eggs into the skillet. Season lightly with a pinch of salt. Using a spatula, gently stir the eggs in slow, sweeping motions to form soft curds, cooking for 3 to 4 minutes until just set, fluffy, and still moist. The low heat and sauce help keep the eggs tender and perfectly coated.
Assemble and Serve: Remove the pan from heat immediately to avoid overcooking. Divide the cooked brown rice between plates, spoon the gochujang scrambled eggs and sauce over the rice, then garnish with the remaining sliced green onions. Serve hot for a delicious meal.