Salty, sweet, and spicy Tamagoyaki. This Japanese classic with a Korean twist is my new favourite. The sweetness of the Gochujang compliment the savoury ingredients in the Tamagoyaki and the spice gives it a nice kick. It’s also a bonus that the red colour makes it perfect for a heart shape.
If you want to learn how to make regular Tamagoyaki, check out this post. Here you can learn more tips and tricks. The post you’re currently reading is more specialised to Gochujang.
3 Tips for Making Gochujang Tamagoyaki
- Sugar content. As there is extra added sugar from the Gochujang, it is much easier to burn the layers. It doesn’t matter too much, but if you don’t like the taste of browned eggs it is something to watch out for.
- Mixture Consistency. Due to the extra ingredient, the mixture is a little runnier. Because of this it is a little harder to control the pouring so be a bit more careful.
- Thoroughly Combine. The Gochujang is quite thick so you want to make sure it is well combined, which can take a bit of elbow grease, but it’s worth it.
Frequently Asked Questions
Yes, you can use a circular pan. The shape might be different but the method and ingredients are still the same.
I haven’t tried using a circular pan, so I can’t 100% say. I will test it and update this page once I have. I think it would be quite difficult as you need that rectangular shape but I will try.
Tamagoyaki has added sugar and mirin, both sweet ingredients. Mirin is a sweet rice wine and is an essential seasoning in Japanese cooking. You can omit these ingredients if you prefer it less sweet.
Gochujang is a savoury, sweet and spicy paste from Korea. It is made from gochugaru (a type of red chilli), fermented soy beans, glutinous rice and salt.
Ingredients for Gochujang Tamagoyaki
- 3 large chicken eggs
- 1 teaspoon of mirin (sweet Japanese rice wine)
- 1 teaspoon of white sugar
- Half a teaspoon of soy sauce
- Half a teaspoon of water
- 2 small pinches of powdered Dashi (Japanese soup stock)
- 1.5 teaspoons of gochujang (Korean chilli paste)
Step by Step Instructions (With Pictures)
Time needed: 20 minutes
Step by step instructions on how to make heart shaped gochujang tamagoyaki.
- Combine ingredients.
Add the eggs, mirin, white sugar, soy sauce, water, powdered dashi, and gochujang into a small jug and mix until fully combined.
- Oil the Pan.
Make sure the pan is well oiled. Top tip – use a pastry brush or a piece of kitchen paper folded up into a little square and dipped in oil.
- Pre-heat.
Heat the pan. It should gently sizzle when you add the mixture.
- Start pouring.
Pour a thin layer of egg mixture into the pan and cook until it’s about 80% done.
- Flip.
Starting at the back of the pan, begin flipping the layer of egg in approximately 1.5 inch increments. Keep doing this until you get to the opposite end of the pan.
- Reposition the omelette.
Push the omelette to the back of the pan.
- Bind the layers.
When you pour in the next layer, slightly lift up the roll that has already been cooked and make sure some of the egg mixture seeps underneath it. This is to bind the layers and make that seamless spiral shape.
- Pour and repeat.
Repeat steps 3-6 until there is no more egg mixture. Make sure the pan is well oiled in between each pour.
- Rest.
Transfer onto another plate and let cool for 5 minutes before slicing.
- Slice the Tamagoyaki.
Divide the Tamagoyaki into 8 evenly sized pieces. If you want to make the heart shape, keep on reading.
- Heart shape – Part 1.
Take one slice of the Tamagoyaki and don’t cut it corner to corner, instead, cut at an off diagonal. See the image for more guidance.
- Heart shape – Part 2.
Take one half of the sliced Tamagoyaki, and flip it around. Join the two pieces together by the straight edge. Ta-dah, you have a heart – かわい!
Gochujang Tamagoyaki
Equipment
- 1 Tamagoyaki Pan
- 1 Small Jug
Ingredients
- 3 Large Eggs
- 1 teaspoon Mirin (Sweet Japanese rice wine)
- 1 teaspoon White Sugar
- 1/2 teaspoon Soy Sauce
- 1/2 teaspoon Water
- 2 small pinches Powdered Dashi (Japanese soup stock)
- 1.5 teaspoon Gochujang (Korean chilli paste)
Instructions
- Add the eggs, mirin, white sugar, soy sauce, water, powdered dashi and Gochujang into a small jug. Whisk until fully combined.
- Oil the pan generously to stop the egg from sticking.
- Heat your pan, enough so that when the egg mixture hits it it will gently sizzle.
- Pour in a thin layer of egg mixture and wait until it is about 80% of the way cooked through.
- Starting at the back of the pan (the side furthest away from you), begin flipping the layer of egg in approximately 1.5 inch increments. Keep doing this until you get to the opposite end of the pan.
- Push the rolled egg back to the back of the pan.
- When you pour in the next layer, slightly lift up the roll that has already been cooked and make sure some of the egg mixture seeps underneath it. This will help bind the layers and make that seamless spiral shape.
- Repeat steps 3-6 until you have run out of egg mixture. Make sure the pan is well oiled in between each pour.
- Transfer onto another plate and let cool for 5 minutes before slicing.
- Divide the Tamagoyaki into 8 evenly sized pieces. If you want to make the heart shape, keep on reading.
- Take one slice of the Tamagoyaki and don't cut it corner to corner, instead, cut at an off diagonal. I have included an image in the notes section for exactly where to slice.
- Take one half of the sliced Tamagoyaki, and flip it around. Join the two pieces together by the straight edge and it should resemble a heart.
Notes
Looking for Tamagoyaki Inspiration?
Check out my shorts series on youtube where I cooked Tamagoyaki for a whole week to get to grips with my new pan. It was so much fun and I discovered a load of new ways to flavour Tamagoyaki.
