Spicy Egg Condiment (쌈장)

Steps

1. 1
   Cut the scallion into thin pieces.
2. 2
   Heat a generous amount of oil in a pan over medium heat. Add the scallion pieces and stir frequently until deeply golden brown, infusing the oil with scallion flavor.
3. 3
   Once fragrant, turn off the heat and remove the scallion pieces, leaving the infused oil behind. Let it cool slightly.
4. 4
   In a bowl, combine 4 tablespoons of doenjang, 2 tablespoons of gochujang, and 2 tablespoons of malt syrup. Mix well.
5. 5
   Crack 2 eggs into the bowl and beat them thoroughly into the paste mixture.
6. 6
   Carefully pour the egg mixture into the cooled scallion oil and stir well. Ensure the oil is not too hot, or the eggs will scramble instantly.
7. 7
   Turn the heat back to medium and stir constantly for 4–5 minutes, allowing the sauce to thicken as the eggs cook through. Stop when fragrant and creamy.