Korean Gochujang Egg Stir-Fry With Spinach Recipe

About this recipe

A flavorful, protein-packed stir-fry featuring eggs and spinach, infused with the bold, spicy kick of gochujang sauce. Perfect to energize your morning.

Ingredients

• 6 Each Golden Yolk Eggs 6 Pack
• 1 Bunch Spinach Fresh 1 Bunch
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• 1 Bunch Spring Onions 1 Bunch
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Sesame Seeds

Instructions

1. 1. Crack the eggs into a bowl and whisk until smooth, then set aside.
2. 2. Wash and drain the spinach thoroughly, removing any excess water.
3. 3. Mince the garlic and finely chop the spring onions, separating the green and white parts.
4. 4. Heat sesame oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
5. 5. Add the white parts of the spring onions and stir for 1 minute to release their flavor.
6. 6. Stir in the spinach and cook until wilted, about 2-3 minutes, then transfer to a plate.
7. 7. Pour the whisked eggs into the skillet and scramble gently until just cooked through.
8. 8. Return the spinach to the skillet and mix with the scrambled eggs, breaking up large clumps.
9. 9. Add gochujang paste, soy sauce, and sesame seeds, stirring until evenly coated.
10. 10. Plate the stir-fry over cooked quinoa and garnish with the green parts of the spring onions.