Gochujang ButteredĀ Toast

February 22, 2020
0 Ratings
Photo by Yossy Arefi
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

This recipe is the perfect option for that 'anytime' meal. It checks all the boxes. Toasty bread, creamy butter with that hint of spice and punch of flavor from the gochujang, crisp pickled cucumbers and a jammy egg. And, you can put together quick enough to treat yourself or impress a crew. —Lauren

What You'll Need
  • Gochujang Buttered Toast
  • 1/2 cup Salted Butter, room temperature
  • 1 tablespoon Gochujang
  • 4 Slices of Seeded Bread
  • 1 Clove of garlic, peeled
  • 1 Avocado, halved, seeded and thinly sliced
  • 1/2 cup Quick Pickle Cucumber (recipe below)
  • 4 6 minute eggs, halved
  • 2 teaspoons Toasted Sesame Seeds
  • Quick Pickle Cucumbers
  • 1/2 cup Persian Cucumbers, sliced
  • 2 tablespoons Unseasoned Rice Vinegar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sugar
  • 1/4 teaspoon Kosher Salt
  1. Toss together sliced cucumbers, rice vinegar, sesame oil, sugar, and kosher salt. Chill for 30 min.
  2. In a small bowl, whisk together softened butter with gochujang and set aside
  3. Preheat griddle to medium heat and toast each slice of seeded bread on both sides. As toast comes off the griddle, lightly rub peeled garlic clove on surface of one side until aromatic
  4. Smear, a generous, 2 tbsp. of gochujang butter on each slice of garlic rubbed toast
  5. Top with sliced avocado, quick pickled cucumbers, jammy egg halves, and toasted sesame seeds.

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