Gochujang Garlic Eggs

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare all vegetables. Thinly slice 3 green onions, keeping the white and green parts separate. Smash and finely chop 3 garlic cloves. Thinly slice green and red chilies (optional), or substitute with bell peppers.
   ▶ ≈1:13
2. 2
   Make the seasoning paste. In a small bowl, combine 2 tablespoons gochujang, 2 tablespoons Korean chili pepper flakes, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 0.5 tablespoon chicken bouillon powder, 0.5 tablespoon sugar, 1 tablespoon honey, and black pepper. Mix well.
   ▶ ≈1:50
3. 3
   Cook the eggs. Fill a pot with 8 cups water and bring to a boil. Carefully add 12 large eggs and cook on gentle heat for about 7 minutes. Stir the eggs gently with a ladle after adding them to keep yolks centered. Once done, remove and shock in ice water to cool and peel more easily.
   ▶ ≈2:16
4. 4
   Cook the beef and aromatics. Heat 1 tablespoon of oil in a large pan over medium-high heat. Once hot, add 0.5 pounds ground beef, spread it out, and sear for about 1 minute until the bottom is browned. Flip, break up the beef, and cook for 1-2 minutes until no longer pink. Add the white parts of green onions and chopped garlic, and stir-fry for about 1 minute.
   ▶ ≈3:08
5. 5
   Fry the seasoning paste. Reduce heat to low and add the seasoning paste, sautéing for about 2 minutes. Be careful not to burn the chili paste; you can turn off the heat, use residual heat, or add a splash of water if needed.
   ▶ ≈3:47
6. 6
   Add water and simmer the eggs. Once you see the chili oil, add 2 cups of water, stir well, and bring to a boil. After boiling, reduce heat to medium-high, add the peeled eggs, and cook for about 7 more minutes.
   ▶ ≈4:37
7. 7
   Finish the dish. Turn off the heat and add the green parts of green onions, chili slices, 0.5 tablespoon toasted sesame oil, and a generous amount of toasted sesame seeds. Mix gently to combine.
   ▶ ≈5:02