Yujiman Gochujang Egg - 6 Eggs Version

Name: Yujiman Gochujang Egg - 6 Eggs Version
Yield: 536 g
Ingredients: Brown Rice 130 g; Soft-Boiled Egg 300 pcs; Soy Sauce 10 tbsp; Apple Vinegar 20 ml; Liquid Allulose 40 tbsp; Gochujang 20 g; Chili Powder 6 tbsp; Minced Garlic 5 tsp; Canola Oil 5 g

688 kcal

#Gochujang Egg Recipe #Egg Lover #Korean Egg Dish #High Protein Recipe #Easy Recipe #Brunch #Spicy Dish #Meal Replacement #Popular Side Dish #Breakfast Recipe

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Ingredients

Main ingredients

Brown Rice 130 g
Soft-Boiled Egg 6 pcs

Seasonings/Sauce

Soy Sauce 10 tbsp
Apple Vinegar 20 ml
Liquid Allulose 40 tbsp
Gochujang 20 g
Chili Powder 6 tbsp
Minced Garlic 5 tsp
Canola Oil 5 g

Nutrition summary

Carbohydrates 100.65 g 48%

Protein 41.94 g 20%

Fat 29.2 g 32%

Serving size 536g

Cooking steps

1

Crack 6 eggs into a bowl and beat well.
2

Add gochujang and oil to the eggs and mix thoroughly.
3

Heat oil (cooking oil or butter) in a pan over medium-low heat.
4

Pour the egg mixture into the pan and gently stir over low heat until cooked through.
5

Once the eggs are softly cooked, remove from heat and serve on a plate.

Yujiman Gochujang Egg - 6 Eggs Version

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