Recipe: Gochugaru Egg and Vegetable ScrambleDescription: Korean-spiced scramble with eggs and vegetables featuring gochugaru. A quick breakfast-for-dinner option that reheats well and provides protein with Korean flair.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 8 piece eggs, 1 tablespoon gochugaru, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon olive oil, 1 piece bell pepper, 1 piece zucchini, 0.5 cup green onionsInstructions: In a large bowl, beat eggs with gochugaru, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chopped bell pepper and zucchini to the skillet, and sauté until they are tender, about 5 minutes. Lower the heat to medium-low and pour the egg mixture over the vegetables, stirring gently to scramble the eggs. Cook the eggs until they are just set, about 3-4 minutes. Be careful not to overcook. Remove from heat and sprinkle with chopped green onions before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: gochugaru, korean, eggs, vegetable scramble, breakfast dinner, reheats well, korean chili, quick, easyThis Gochugaru Egg and Vegetable Scramble recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.