Boil the Eggs: Start by bringing 8 cups of water to a rolling boil in a large pot. Carefully add the large eggs and set a timer for 7 minutes. Transfer the eggs to an ice bath using a slotted spoon to halt the cooking process.

Sauté Aromatics: In a skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add the white parts of the green onions and minced garlic, cooking for about 1-2 minutes until fragrant.

Cook the Beef: Add sliced chili peppers, 1 pound of ground beef to the skillet. Cook for about 5-7 minutes, breaking the meat apart as it browns.

Prepare the Sauce: In a bowl, mix together 3 tablespoons of gochujang, 1 tablespoon of honey, and 1/2 cup of water. Pour this mixture into the skillet with the cooked beef and let it simmer uncovered for 3-4 minutes.

Combine Eggs and Sauce: Carefully peel the boiled eggs and gently add them to the skillet, spooning the sauce over the eggs. Let the eggs heat through for about 2 minutes.

Garnish and Serve: Drizzle 1 teaspoon of sesame oil over the eggs and sauce. Garnish with green tops of the green onions and sesame seeds.