Start by bringing 8 cups of water to a rolling boil in a large saucepan over high heat. Once boiling, gently lower the fresh eggs into the water using a slotted spoon. Cook the eggs for exactly 7 minutes for jammy yolks, then transfer them immediately to an ice bath to stop the cooking process and ensure easy peeling later on.

While the eggs cool, heat a tablespoon of neutral oil in a skillet over medium-high heat. Once the oil shimmers, add the white and green parts of the chopped green onions along with minced garlic. Sauté for about 30 seconds until fragrant, ensuring the garlic doesn’t brown.

Add diced chili peppers to the skillet and cook for an additional minute, stirring to release their heat. Adjust the quantity based on your spice preference.

Next, incorporate the ground beef into the skillet, breaking it up into small pieces. Cook, stirring occasionally, for 5-7 minutes until the beef is fully browned and no longer pink.

In a bowl, whisk together gochujang, honey, and soy sauce. Pour this mixture into the skillet with the browned beef, adding 2 cups of water. Let it simmer for 3-4 minutes until the sauce thickens slightly.

Carefully peel the cooled eggs and nestle them gently into the simmering sauce, spooning sauce over the eggs. Allow them to heat through for about 2 minutes.

To finish, drizzle a touch of sesame oil over the dish and sprinkle the remaining green onion tops and sesame seeds.