Ingredients:

• 6 eggs
• 3 stalks green onion, finely chopped
• 1/2 small onion, finely diced
• 1–2 Korean cheongyang peppers or red/green chili, sliced
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• Seaweed, for serving
• Hot rice, for serving

Sauce:

• 1/2 cup soy sauce
• 1/2 cup water
• 1 tbsp maesil-cheong, sugar, or honey
• 1 tsp sesame oil

Steps:

1. Boil the eggs for 6 minutes 30 seconds to 7 minutes for a jammy center.
2. Transfer the eggs straight into ice water and let them cool fully.
3. Peel the eggs gently.
4. In a container, mix soy sauce, water, maesil-cheong, minced garlic, diced onion, green onion, chili, sesame seeds, and sesame oil.
5. Add the peeled eggs to the marinade.