Start by washing and slicing the green onions, separating the white and green parts for later use. Chop the garlic finely and slice the green chili pepper if desired.

In a small bowl, combine the gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper. Whisk until smooth.

In a large pot, bring 8 cups of water to a boil. Gently add your eggs, stirring to keep yolks centered. Boil for 7 minutes, then transfer to ice water.

Heat neutral-tasting oil in a skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Stir in the white parts of green onions and chopped garlic, cooking for another minute.

Reduce heat to low, then pour the seasoning paste over the beef mixture. Sauté for 2 minutes.

Pour in remaining water, bring to a simmer, and add peeled eggs. Simmer for 7 minutes.

Stir in the remaining green onion tops, sliced chili peppers, toasted sesame oil, and sesame seeds. Allow to meld for couple of minutes.

Scoop hot steamed rice onto plates, nestle simmered eggs on top, and drizzle with sauce.