Korean Gochujang Breakfast Shakshuka with Crispy Smoked Salmon
Prep 12 min · Cook 18 min · Serves 2 · medium
A bold fusion of Korean heat and Middle Eastern tradition—eggs poached in a vibrant gochujang tomato sauce with smoked salmon, scallions, and sesame oil, served with crispy sourdough for dipping. The spicy-savory sauce perfectly complements the delicate salmon and runny yolks.
Ingredients
- 3 tbsp Extra virgin olive oil, divided
- 1/2 medium Yellow onion, diced, about 1/3 cup
- 3 cloves Garlic cloves, minced
- 2 tbsp Gochujang (Korean red chili paste), not diluted
- 1 can (14.5 oz) Canned diced tomatoes, San Marzano preferred
- 1/2 tsp Fish sauce
- 1/2 tsp Gochugaru (Korean red chili flakes), optional, for extra heat
- 4 whole Large eggs, room temperature
- 4 oz Smoked salmon, thinly sliced, torn into pieces
- 3 whole Scallions, sliced, green and white parts separated
- 1 tsp Sesame oil, for garnish
- 1 tbsp Toasted sesame seeds
- 4 slices Sourdough bread, sliced thick
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
