Korean Spiced Egg Bites With Sesame Spinach Recipe

About this recipe

These flavorful egg bites are packed with gochujang, sesame, and a hint of garlic, complemented by lightly sautéed sesame spinach for a nutritious and satisfying snack.

Ingredients

• 1 Unit Organic Cabbage White 1 Unit
• 1 Kg Carrots - 1kg
• 1 Jar Rowse Clear Honey
• - Mushroom Closed Cup Box
• 200G Anchor Unsalted Butter
• 1 Kg Natural Sea Salt Bwfo
• 1 L Crisp N Dry Oil
• - Natco Black Pepper Whole
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 6 Each Golden Yolk Eggs 6 Pack
• 250 G Sempio Gochujang
• 100 G Jumbo Garlic 100g
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• - Greenfields Black Peppercorns

Instructions

1. 1. Preheat the oven to 180°C (350°F) and lightly grease a muffin tin with sesame oil.
2. 2. Crack the eggs into a mixing bowl and whisk them until fully combined and frothy.
3. 3. Add gochujang, minced garlic, a pinch of salt, and black pepper to the eggs. Whisk until well incorporated.
4. 4. Pour the egg mixture evenly into 4 muffin tin sections, filling each about 3/4 full.
5. 5. Bake in the preheated oven for 12-15 minutes, or until the egg bites are set and lightly golden.
6. 6. While the eggs bake, heat 1 tsp of sesame oil in a skillet over medium heat.
7. 7. Add the baby spinach and sauté gently for 2-3 minutes until wilted.
8. 8. Drizzle soy sauce over the spinach and toss to coat evenly, then sprinkle with toasted sesame seeds.
9. 9. Remove the egg bites from the oven and let them cool for 2 minutes before carefully removing them from the tin.
10. 10. Serve the egg bites warm, garnished with finely chopped green onions, alongside the sautéed sesame spinach.