Korean Gochujang-Chili Crisp Egg Toast with Green Onion & Sesame

This fusion toast combines Korea's iconic gochujang with viral chili crisp for maximum crunch and umami. The runny yolk contrasts perfectly with the spicy-sweet sauce, while green onions add freshness. Ready in 35 minutes with restaurant-quality flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 thick sourdough bread slices
• 4 large eggs
• 3 tbsp gochujang paste
• 2 tbsp mayo
• 1/4 cup chili crisp (with sediment)
• 1 tbsp honey
• 4 green onions (thinly sliced)
• 1 tbsp toasted sesame seeds
• 2 tbsp unsalted butter

Instructions

1. Mix gochujang, mayo, and honey in a small bowl to create spicy spread.
2. Butter sourdough slices and toast in skillet until golden. Set aside.
3. Fry eggs sunny-side-up in remaining butter until whites set but yolks runny.
4. Spread gochujang mixture thickly on each toast slice.
5. Top each with 1 fried egg, letting yolk cradle in center.
6. Spoon 1 tbsp chili crisp (with crunchy bits) over each egg.
7. Garnish with green onions and sesame seeds.
8. Serve immediately with extra chili crisp on the side.

Chef's Note

For extra crunch, toast bread in the chili crisp oil instead of butter.

Make-Ahead Tips

Store gochujang spread in fridge for 3 days; assemble fresh.

Substitutions

Sriracha mayo for milder spice, avocado instead of egg for vegan.