Recipe
Gochujang Bacon & Egg Brunch Bagels
Toasted bagels layered with crisp hash browns, sticky gochujang bacon, fried eggs and quick-pickled cucumber. Sweet heat and sharp pickle balance the rich filling in this generous weekend brunch sandwich.
Ingredients
For the quick pickle
For the glaze
Method
10 mins prep25 mins cook35 mins total
Heat the oven to 220°C/200°C fan/gas 7, or the temperature on the hash brown packet. Cook the frozen hash browns as directed, typically 20–25 minutes, turning halfway.
Mix the sliced cucumber with the rice vinegar, sugar and pinch of salt. Set aside while you cook, stirring once or twice to coat the slices.
Stir together the gochujang, honey, soy sauce and measured water in a small cup.
Put the bacon in a large cold frying pan and set it over medium heat. Fry for 6–8 minutes, turning as required, until cooked through and crisp. Lift out and pour away the excess fat carefully.
Reduce the heat to low and add the glaze to the bacon pan. Let it bubble for 30–60 seconds, until glossy. Return the bacon, turn briefly to coat, then remove from the heat before the honey burns.
Heat the teaspoon of oil in another frying pan. Fry the eggs until the whites are set and the yolks reach your preferred consistency. Cook the yolks firmly if you want a less messy sandwich.
Split and toast the bagels. Spread their cut faces with mayonnaise and drain the cucumber thoroughly.
Fill each bagel with a hot hash brown, two glazed bacon rashers, a fried egg and half the pickle. Close carefully and serve straight away.
Notes
Adjust the chilli: Gochujang brands differ in heat and saltiness. Use 1 tsp instead of 2 tsp for a milder glaze.
Keep the layers crisp: Coat the bacon briefly, drain the cucumber and assemble at the last moment. A soft bread roll can replace the bagel if preferred.
Prepare components: The pickle and uncooked glaze can be mixed a day ahead and refrigerated separately. Cook the bacon, potatoes and eggs fresh.
Allergens: Contains wheat, egg and soya; some gochujang contains barley and some bagels contain sesame. Check every packet.
About this recipe
A small amount of gochujang gives crisp bacon a glossy, gently spicy coating in these loaded bagels. Honey rounds out the chilli, while a splash of water keeps the glaze loose enough to coat the rashers. Add the bacon back only briefly so it keeps some crispness instead of simmering in the sauce.
Quick-pickled cucumber cuts through the richness of the egg, mayonnaise and potato. Drain it well before building the sandwiches, and have the bagels toasted as the eggs finish cooking. Each bagel gets one hash brown and two bacon rashers for a filling brunch. Serve immediately rather than wrapping the sandwiches and letting steam soften the layers.
