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.
(You should feel free to adjust the amount of every ingredient in the sauce per vibes. Some days I don't put the ginger paste. Some days I forget the sugar. Some days I add a little more soy sauce. I always put more garlic paste. Some days I'll slice up fresh garlic. Many days I use olive oil instead of sesame oil. I'll also add diced spam, or even some ham. It's all good.)
Get some oil in a hot pan. Start by sauteeing the onions. I let it get soft and translucent, and some days I'll let it brown a little as well. Then add the sauce and let it simmer for a few minutes, so the smell of the vinegar dissipates. Crack a couple of eggs into the pan, and stir it softly. I like slowly moving them around so it has a nice fluffy scramble.
Plate up with some green onions, and maybe some toasted sesame seeds. Enjoy.
Made the eggs. Had a good time.
