Step 1: Bring a pot of water to a boil, then gently lower 6 eggs into the water using a spoon. Boil for exactly 6 minutes and 30 seconds for jammy yolks, then transfer the eggs immediately to an ice bath and let them cool for 5 minutes before peeling. 

Step 2: In a small pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 3: Stir in gochujang paste, honey, soy sauce, rice vinegar, and sesame oil. Cook for 1-2 minutes until the mixture becomes a smooth, glossy sauce.

Step 4: Remove the pan from heat and let the sauce cool slightly. Add the boiled eggs to the pan, gently tossing to ensure they’re evenly coated in the gochujang butter mixture.

Step 5: Transfer the eggs and sauce to a container or bowl. Cover and marinate in the fridge for at least 1 hour, or up to overnight for stronger flavor.

Step 6: Slice the eggs in half or serve whole. Garnish with sesame seeds and sliced green onions.