Gochujang Soft-Scramble Egg Sandwiches with Quick Pickled Cucumber

Serves 4 · 12 min prep · 8 min cook

Ingredients

• 4 soft sandwich rolls or brioche buns
• 8 large eggs
• 2 tbsp gochujang paste
• 3 tbsp mayonnaise
• 1/2 English cucumber
• 2 tbsp rice vinegar
• 1 tsp sugar
• 3 scallions
• 1 tsp toasted sesame oil
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1 tsp toasted sesame seeds

Instructions

1. 1Thinly slice the cucumber and toss it in a small bowl with the rice vinegar, sugar, and salt; set aside to quick-pickle while you cook.
2. 2Stir the gochujang into the mayonnaise until you have a smooth, brick-red sauce; taste and adjust heat if desired.
3. 3Thinly slice the scallions, keeping the white and green parts separate.
4. 4Crack the eggs into a bowl, add the sesame oil and remaining salt, and beat lightly with a fork.
5. 5Melt the butter in a nonstick skillet over medium-low heat until foaming subsides.
6. 6Pour in the eggs and cook slowly, pushing curds from the edges toward the center every 15 seconds so they stay soft and custardy.
7. 7When the eggs are just barely set but still glossy, fold in the white parts of the scallions and remove from heat.
8. 8Split and lightly toast the rolls, then spread a generous swipe of gochujang mayo on both cut sides.
9. 9Pile the soft scramble onto the bottom halves, top with drained pickled cucumber, scallion greens, and a sprinkle of sesame seeds.
10. 10Cap with the tops and wrap in parchment if packing for the car or desk; eat while the eggs are still warm and creamy.