1-First, set up your ingredients (mise en place): Start by prepping for smooth cooking. Thinly slice the green onions and separate the white parts from the green parts. Finely chop the garlic, then thinly slice the green chili pepper (optional) and the mild red chili pepper or red bell pepper (optional). Next, mix the seasoning paste ingredients in a small container until smooth. Having this ready makes it easier to sauté without burning.

2-Second, boil and peel the eggs: Bring 8 cups water to a boil. Carefully lower the cold eggs into the water, then stir gently so the yolks stay centered. Boil eggs gently for 7 minutes for that soft, spoonable texture that works great with sauce. When the time is up, cool the eggs in ice water, then peel. If you want extra-careful peeling, let the eggs sit in the ice bath for a couple of minutes so they release more easily from the shell.

3-Third, sear the ground beef for savory depth: Heat 1 tablespoon neutral-tasting oil in a large pan over medium-high heat. Add the ground beef and sear for 1 minute. Flip and break up the beef, then cook for 1 to 2 minutes until it is no longer pink. This step gives your spicy gochujang eggs a deeper, richer base so the sauce tastes more restaurant-style.

4-Fourth, sauté aromatics: Reduce heat to medium-low, then add the white parts of the green onions and the garlic. Stir-fry for 1 minute until fragrant. Keep an eye on the garlic so it stays golden, not browned.

5-Fifth, sauté the seasoning paste without burning: Reduce heat to low and add the seasoning paste. Sauté for 2 minutes without burning. If the pan looks too dry, use residual heat or splash a tiny bit of water to keep it from scorching. Quick fix: if your paste starts to stick or smell too toasty, lower the heat and splash in a teaspoon or two of water right away.

6-Sixth, build the simmering sauce: Pour in 2 cups water and stir to combine. Bring to a boil, then reduce to medium-high heat. This helps the sauce loosen so eggs can simmer evenly.

7-Seventh, simmer eggs in gochujang sauce: Add the peeled eggs to the sauce and simmer for 7 minutes. The eggs should soak up spicy gochujang flavor while staying tender. Stir gently if needed so they get coated from all sides.

8-Final Step: finish, garnish, and serve: Turn off the heat. Add the remaining green onions, the chili peppers if you are using them, sesame oil, and sesame seeds; mix until glossy. Serve the eggs over hot steamed rice, and drizzle with extra sauce plus a little sesame oil if you like. If you want a super quick meal rhythm, cook rice while the eggs boil and peel. Serve immediately so the sauce stays thick and clingy.