Add a pinch of salt to boiling water and boil the eggs for about 10 minutes until fully cooked (or semi-boiled to your preference). Soak in cold water to cool, then peel the shells.
2
In a pan, combine gochujang, red pepper powder, soy sauce, sugar, minced garlic, and water. Bring to a boil over medium heat.
3
Add the peeled eggs to the sauce and simmer over medium heat for 10-15 minutes, allowing them to absorb the flavors as the sauce thickens.
4
Transfer the braised eggs to a plate, sprinkle with sesame seeds, drizzle with sesame oil, and serve.
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