In a bowl, combine Gochujang, soy sauce, sugar and Gochugaru, mix well.
On a fry pan, fry the onion for 2-3 minutes over medium heat until its soft and fragrant.
Add the minced garlic and the sauce, fry for 1 minute.
In a medium sized bowl, whisk the eggs and set aside.
Add the chicken stock, mix well then cover and turn the heat to low, let it simmer for 10 minutes.
Slowly pour the eggs into the beef in a swirl motion, make sure the eggs are evenly distributed. Then sprinkle the cheese on top, cover again, and let it simmer for 5 minutes or until the eggs are slightly under cook.
Garnish with spring onion.
Serve it with rice or flat bread.
