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Chilaquiles with Gochujang: a Korean Mexican fusion dish perfect for brunch! #vegetarian #gluten free #healthy
5 from 2 votes
Servings: 3
Author: Lisa Lin

Chilaquiles with Gochujang

Gochujang is a fermented Korean red pepper paste, and it adds great flavor to chilaquiles (tortilla chips with red pepper sauce). It's made with a simple homemade red sauce and it all comes together in a pinch. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 1 dried ancho chile
  • 2 cups water
  • 1 cup crushed tomatoes
  • 2 cloves of garlic
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons gochujang
  • 5 to 6 cups tortilla chips
  • 3 large eggs
  • 1 tablespoon olive oil

Optional Toppings

  • crumbled cotija
  • chopped cilantro
  • sliced jalapeño peppers
  • diced onions
  • sliced avocado


  • Bring the water to boil in a saucepan. I cheated slightly and boiled the water in an electric kettle and poured it into the saucepan. There's no real superior method here. Add the ancho chile to the boiled water and soak for 15 minutes to give it time to plump up.
  • Once finished, use tongs or a ladle to extract the chile. Remember to save the water for the sauce! However, if you accidentally pour the water down the drain, it's not the end of the world.
  • Blend the soaked chile, 1 cup of reserved hot water, crushed tomatoes, garlic, salt and gochujang until smooth.
  • Pour sauce into a large pan and heat over medium heat for 4 to 5 minutes. Turn off the heat and add the tortilla chips. Stir the chips to coat with the sauce. In a separate pan, drizzle a teaspoon of oil and fry an egg on top, until the whites have settled. Plate the egg and fry the rest of the eggs. If you are excellent at multitasking, you can probably fry the eggs while you heat the red sauce. I am not quite so talented.
  • Top the chips with the fried eggs, cotija, chopped cilantro, jalapeños, onions and avocado. Serve immediately.


Looking for more ways to cook with gochujang? Try my kimchi fried rice or chicken quesadillas with gochujang sauce!


Serving: 1serving | Calories: 407kcal | Carbohydrates: 44g | Protein: 12.5g | Fat: 21g | Saturated Fat: 3.7g | Cholesterol: 186mg | Sodium: 1338mg | Fiber: 5.5g | Sugar: 5g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!