Start by boiling a pot of water over medium-high heat and add the eggs carefully to avoid cracking.

Cook eggs for 7½ minutes, then transfer to an ice bath for 5 minutes to cool.

In a bowl, mix gochujang, mayonnaise, sesame oil, and brown sugar until creamy and blended.

Peel the cooled eggs under running water, then mash in a bowl to a chunky consistency.

Combine the mashed eggs with the gochujang mixture; season with salt and pepper.

Toast slices of sourdough bread until golden, optionally spreading butter on warm toast.

Spoon the egg mixture onto the toasted sourdough, optionally topping with kimchi.

Garnish with sesame seeds and chopped chives or green onions before serving.