Fill a medium-sized pot with water and bring it to a rolling boil. Carefully lower in the large eggs, cover the pot, and let them boil for exactly 7 minutes. Transfer to an ice bath for 5 minutes to cool.

In a mixing bowl, combine gochujang, soy sauce, sugar, rice vinegar, and chicken stock. Whisk together until smooth to create the sauce.

Heat oil in a skillet over medium heat. Add minced garlic and sauté for about 15 seconds. Pour in the sauce mixture and simmer for 2-3 minutes until thickened.

Peel the cooled eggs and add them to the skillet with the sauce. Cook for about 3 minutes, turning to coat the eggs thoroughly.

Remove the eggs from heat, transfer to a serving plate, garnish with scallions and sesame seeds, and serve over rice.