Super Addictive Gochujang Garlic Eggs

Thinly slice three green onions. Separate the white parts for stir-frying and the green parts for garnish.

Smash three cloves of garlic and then finely chop them.

Optionally, thinly slice one green and one red chili for extra color and heat.

In a small container, combine Gochujang, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper.

Mix all the seasoning ingredients thoroughly until well combined.

Fill a pot with 8 cups of water and bring it to a boil.

Carefully add 12 large eggs to the boiling water and cook on a gentle heat for exactly 7 minutes for a jammy yolk.

Remove the eggs from the boiling water and immediately shock them in an ice water bath. Then, peel the eggs.

Heat 1 tablespoon of oil in a large pan over medium-high heat.

Add 225g (0.5 lb) of ground beef to the hot pan, spread it out, and let it sear for about 1 minute.

Flip and break up the beef, cooking for another 1-2 minutes until no longer pink.

Add the white parts of the green onions and the chopped garlic. Stir-fry for 1 minute.

Reduce the heat to low, add the prepared seasoning paste, and sauté for about 2 minutes, being careful not to burn it.

Add 2 cups of water, stir well, and bring the sauce to a boil.

Once boiling, reduce the heat to medium-high. Add the peeled eggs and let them simmer in the sauce for about 7 minutes, spooning the sauce over the eggs occasionally.

Turn off the heat. Garnish with the green parts of the green onions, sliced chilies, toasted sesame oil, and toasted sesame seeds. Give it a final mix.