Spicy Gochujang Scrambled Eggs with Crispy Garlic

Instructions

1. 1

   Thinly slice the garlic cloves. Finely chop the scallions, separating the white parts from the green parts.

   ~3 min
2. 2

   In a small saucepan, heat 2 tablespoons of vegetable oil over medium-low heat. Add the sliced garlic and fry until golden brown and crispy. This should take about 3-5 minutes. Be careful not to burn the garlic. Remove the crispy garlic with a slotted spoon and set aside on a paper towel to drain.

   ~5 min
3. 3

   In a mixing bowl, whisk together the eggs, gochujang, soy sauce, and sesame oil until well combined.

   ~1 min
4. 4

   Heat a non-stick frying pan over medium heat. Add the white parts of the chopped scallions and sauté for 1 minute until fragrant.

   ~1 min
5. 5

   Pour the egg mixture into the frying pan. Cook, stirring gently with a spatula, until the eggs are almost set but still slightly wet. Fold the eggs in on themselves to create soft curds.

   ~4 min
6. 6

   Remove the pan from the heat. Stir in the green parts of the scallions and a pinch of black pepper.

7. 7

   Serve the spicy gochujang scrambled eggs immediately, topped generously with the crispy fried garlic.

   ~1 min