Make the sauce

• Combine the grated garlic, grated ginger, gochujang, peanut butter, soy sauce, rice wine vinegar and stock in a bowl.
• Whisk until smooth and well combined.

Fry the eggs

• Heat the neutral oil in a frying pan over medium heat.
• Crack in the eggs and fry until the whites are set and the edges are golden and crispy.

Combine and simmer

• Pour the sauce over the eggs in the pan.
• Simmer gently until the sauce thickens and coats the eggs.

Serve

• Spoon the eggs and sauce into a bowl.
• Scatter over the sliced spring onion and toasted sesame seeds.
• Serve with sticky rice, udon noodles or steamed greens.