These are my eggs. I like this recipe because it's delicious, doesn't take too much time to make, and goes well with other meals in my life.
All instructions are negotiable, adjust based on vibes.
Start by slicing up an onion. I like using a milder tasting onion, or a banana shallot. I like slices so I can taste it in the final product, but feel free to chop it finer if you'd like.
In a bowl, make the 'sauce'. A teaspoon each of gochugang paste, soy sauce, sesame oil, a couple of pinches of brown sugar, mirin or rice vinegar (I prefer mirin because it doesn't smell as strong, but the vinegar is more 'traditional'). Also add a teaspoon of garlic paste, and a teaspoon of ginger paste.