LET'S COOK 🍳
- In a pot, add enough water to cover the eggs. Boil the eggs for about 8-10 minutes (hard-boiled) or 4-6 minutes (soft-boiled).
- Once the cooking time is complete, remove the eggs from the pan and place them in cold water to cool. Peel the boiled eggs.
- In a new pan, combine 250ml beef stock and BOMBOM gochujang, and bring it to a boil. Once the sauce mixture starts bubbling, add spring onions and eggs to the pan.
- Cook for about 7-8 minutes over medium heat, stirring regularly, until the sauce mixture reduces and thickens.
- Transfer to a serving bowl. Sprinkle sesame seeds and spring onions on top. Enjoy!
