A spicy, umami-packed twist on crispy rice! Egg yolks cured in Mother-in-Law's Gochujang develop a rich, jammy texture that's creamy, slightly chewy, and wonderfully spreadable. Paired with crispy sushi rice, green onions, and sesame seeds, this simple recipe delivers bold flavor and satisfying texture in every bite.
INGREDIENTS (makes 8–10 pieces)
Gochujang Cured Eggs:
- 4 large egg yolks
- ½–¾ cup Mother-in-Law's Gochujang (enough to fully cover yolks)
Crispy Rice:
- 1 cup cooked sushi rice
- 1 teaspoon rice vinegar (optional)
- Pinch of salt
- 1 tablespoon neutral oil
- For Serving:
- Green onions, thinly sliced
- Sesame seeds
Optional: avocado, cucumber, or Mother-in-Law's Chilli Flakes
DIRECTIONS
- Transfer the gochujang to a piping bag for easier handling.
- Pipe a layer of gochujang into a small square container. Using the tip of a spoon, create four small wells in the gochujang.
- Carefully place one egg yolk into each well.
- Pipe additional gochujang over the yolks until completely covered. Cover and refrigerate for 24 hours.
- While the yolks cure, mix the cooked sushi rice with a pinch of salt and rice vinegar, if using.
- Press the rice firmly into a parchment-lined container or tray to form a compact layer about ½ inch thick. Refrigerate for at least 1 hour.
- Cut the rice into bite-sized squares.
- Heat oil in a skillet over medium heat and pan-fry the rice squares until golden brown and crispy on both sides.
- Gently remove the cured yolks from the gochujang and lightly wipe away any excess.
- Place a cured yolk on top of each crispy rice square.
- Garnish with green onions and sesame seeds. Serve immediately.
Creamy, spicy, and deeply savory, the cured yolks melt into the crispy rice for the ultimate crunchy-creamy bite. Perfect as an appetizer, snack, or elevated party bite.