1-First Step: Mise en place and prep Gather and measure all ingredients so you can move quickly. Have an ice bath ready (bowl of ice and cold water) to stop the eggs cooking immediately after boiling. This preserves a creamy yolk and makes peeling easier. If serving on toast, preheat the pan or toaster so the bread is ready when the eggs are mixed.

2-Second Step: Boil the eggs Bring a pot of water to a rolling boil. Gently add the 4 large eggs using a slotted spoon to avoid cracking. Set a timer for 7.5 minutes for creamy, nearly hard-boiled yolks that mash well without being runny. If you prefer a softer yolk, reduce the time to 5 minutes; for firmer yolks, extend to up to 10 minutes.

3-Third Step: Shock and peel When the timer finishes, immediately transfer the eggs to the ice bath to cool for at least 5 minutes. This stops the cooking process and helps the eggs peel cleanly. Peel under running water if needed; this removes small shell fragments and keeps the whites intact.

4-Fourth Step: Make the gochujang-mayo sauce In a small bowl, whisk together 1/2 tablespoon gochujang paste, 2 tablespoons mayonnaise, 1/2 teaspoon toasted sesame oil, and 1/4 teaspoon brown sugar if using. Mix until smooth. Taste and adjust the gochujang to your preferred spice level. If you want more tang, add a small squeeze of lemon or 1/2 teaspoon rice vinegar.

5-Fifth Step: Mash and fold Peel and rinse the cooled eggs, then place them in a medium bowl. Use a fork to mash them to your desired texture: leave some chunks for a rustic salad or mash until mostly smooth for a silky spread. Fold the gochujang-mayo mixture into the mashed eggs until evenly coated. Season with salt and freshly ground black pepper to taste. If the mixture is too thick, a teaspoon of water or milk can loosen it slightly.

6-Sixth Step: Build your toast or bowl To serve on toast: toast 2 thick slices of sourdough until golden. Spread a thin layer of butter on the warm toast. Spoon 4 tablespoons roughly chopped kimchi over the butter, top with a generous portion of the gochujang egg mixture, and finish with 1 teaspoon toasted sesame seeds and 1 teaspoon thinly sliced chives or green onion (green parts only).

7-Final Step: Serve and enjoy Serve the Gochujang Eggs warm on toast or alongside steamed rice and kimchi for a quick meal. Garnish with extra sesame seeds or a drizzle of sesame oil if desired. Leftover egg salad keeps well in an airtight container in the fridge for up to 3 days.