Take out a pot. Then add in your anchovy-kelp broth (1 cup). Next add-in: Gochujang (2 Tablespoons), Gochugaru (3 Tablespoons), Soy Sauce (4 Tablespoons), Sugar (2 Tablespoons), Honey (3 Tablespoons), Black Pepper (10-15 Shakes). Mix until everything is well incorporated. Then turn on the heat and bring it up to a boil.
Once it's boiling, add in the onion slices. Then reduce the heat to a medium-low. Let the marinade reduce for 5-7 minutes or until the broth has reduced by half.
Next, add in your eggs. Let it cook for another 2 minutes. Move the eggs around in the sauce so it gets evenly coated.
Turn off the heat and plate. Garnish with green onions. Serve with a bowl of rice. And of course, Bon Appetit!