Korean Style Spicy Deviled Eggs with Gochujang and Sesame

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.

Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Let cool completely.

Gently peel the eggs and slice them in half lengthwise.

Remove the yolks and place them in a mixing bowl.

Add the mayonnaise, gochujang paste, rice vinegar, sesame oil, sugar (if using), salt, and pepper to the yolks.

Mash the yolk mixture with a fork or potato masher until smooth and creamy.

Taste and adjust seasonings as needed. Add more gochujang for extra spice, or a pinch more sugar to balance the flavors.

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish with toasted sesame seeds and thinly sliced green onions (if using).

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.