Al Brady

Gochujang Cured Egg Yolks

Added 2025-07-20 14:55:38 +0000 UTC

6 egg yolks
250g Gochujang paste (fermented Korean red pepper paste)

Method:

Prepare the Gochujang Base
Start by spooning or piping a generous layer of gochujang into the base of a clean, shallow container. Use the back of a spoon to smooth the surface, then create 6 small indents in the paste, these will cradle your little yolks, keeping them in place as they cure.

Separate & Drop In The Yolks
Carefully separate the yolks from the whites, making sure not to break them. Gently place each yolk into one of the prepared indents, nestling them so they sit securely in the gochujang.

Cover and Cure
Transfer the remaining gochujang to a piping bag and pipe it gently over each yolk, completely covering them without applying pressure. This method keeps the yolks intact, avoiding any accidental breakage & leakage!

Once fully covered, seal the container with a lid or wrap and place it in the fridge for 24 hours.

Excavate and Serve
After curing, the gochujang will have drawn out moisture from the yolks, leaving them firm, jammy, and richly coloured. Carefully uncover each yolk, brushing away excess gochujang to reveal vibrant red orbs of spicy, umami-packed flavour.

To Serve
These cured yolks are perfect served over rice or noodles, or placed whole on top of tartare, sashimi, or grilled vegetables. For something extra indulgent, try one on top of beef fat toast with spicy beef tartare.

Sticky, savoury, spicy, and packed with flavour, you’ll want to keep a batch of these ready to go at all times. Enjoy dudes! 🤘