Poached Egg And Chicken Salad With Korean Gochujang

Name: Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gojuchang Vinaigrette:; 3 tablespoons olive oil; 3 tablespoons sesame oil; 3 tablespoons brown sugar; 2 tablespoons white vinegar; 1 tablespoon gochujang (Korean hot pepper paste), or to taste; 1 teaspoon black sesame seeds (optional); Salad:; 4 cooked chicken breasts, shredded; 4 cups baby spinach; 1 tablespoon white vinegar; 1 pinch salt; 4 eggs

Servings: persons

Gojuchang Vinaigrette:
3 tablespoons olive oil
3 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon gochujang (Korean hot pepper paste), or to taste
1 teaspoon black sesame seeds (optional)
Salad:
4 cooked chicken breasts, shredded
4 cups baby spinach
1 tablespoon white vinegar
1 pinch salt
4 eggs

1
Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
2
Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
3
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
4
Drizzle vinaigrette over salad and serve.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Gojuchang Vinaigrette:, 3 tablespoons olive oil, 3 tablespoons sesame oil, 3 tablespoons brown sugar, and more.

Yes, Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions