Start by washing and slicing the green onions into thin pieces, separating the white and green parts. Mince the garlic finely and slice the optional chili peppers if you like extra heat.

In a mixing bowl, combine gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, and black pepper. Stir these ingredients well until you achieve a smooth paste.

Bring 8 cups of water to a rolling boil in a large pot. Gently lower the cold large eggs into the boiling water and cook for exactly 7 minutes. Transfer the eggs to an ice water bath for about 5 minutes, then peel them under running water.

Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Add the ground beef and sear for about 1 minute until browned, then continue cooking for another 3-4 minutes.

Stir in the white parts of the green onions and minced garlic into the pan with cooked beef. Sauté for about 1 minute until fragrant.

Lower the heat to medium and incorporate the prepared seasoning paste into the skillet. Sauté for about 2 minutes until well-blended, then gradually add 2 cups of water and bring to a gentle boil.

Carefully add the peeled eggs into the boiling sauce and allow to simmer for about 7 minutes, allowing the eggs to absorb the flavors.

Turn off the heat and gently fold in the remaining green onion tops, sliced chili peppers, toasted sesame oil, and toasted sesame seeds. Serve over hot steamed rice.