Gochujang Garlic Eggs (Gouang Garlic Eggs)

Instructions

1. Prepare vegetables: Thinly slice 3 green onions, separating whites and greens. Smash and finely chop 3 cloves of garlic. Thinly slice green and red chilies if using, or substitute with bell peppers for color without heat.
2. Make seasoning paste: In a small container, mix 2 tbsp gochujang, 2 tbsp chili pepper flakes, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp chicken bouillon powder, 1/2 tbsp sugar, 1 tbsp honey, and black pepper to taste. Stir well.
3. Cook eggs: Bring 8 cups of water to a boil. Carefully add 12 large eggs and cook over gentle heat for 7 minutes to achieve a soft, jimmy yolk. Stir eggs gently with a ladle to keep yolks centered. Remove eggs and shock in ice water to cool and ease peeling.
4. Cook ground beef and aromatics: Heat 1 tbsp oil in a large pan over medium-high heat. Add 0.5 lb ground beef, spread out and sear for 1 minute, then flip and break up beef, cooking for 1-2 minutes until no longer pink. Add white parts of green onions and chopped garlic, stir-fry for 1 minute until aromatic.
5. Add seasoning paste: Reduce heat to low. Add the seasoning paste to the pan and sauté for about 2 minutes, frying the chili paste in oil to enhance flavor. Be careful not to burn it; if unsure, turn off heat or add a splash of water.
6. Simmer eggs in sauce: Add 2 cups of water to the pan, stir and bring to a boil. Reduce heat to medium-high, add peeled eggs, and simmer for about 7 minutes to absorb flavors.
7. Finish and garnish: Turn off heat. Add green parts of green onions, sliced chilies (or bell peppers), 1/2 tbsp toasted sesame oil, and a generous amount of toasted sesame seeds. Mix gently and serve.