This is a popularly Korean dish that I have recently learnt. Its name is Mayak egg.
Boil some eggs and I found that it is perfect if we make soft eggs or runny yolks.
The sauce is made from soy sauce, water, sugar and sriracha (instead of chilies, but for those who like hot and spicy, add chilies here are better) then stir to mix them well. Next add some garlic, onion and green onion (actually I quickly fried them before adding and I didn’t use garlic). If any, sesame seeds should be added too. Stir again. Pour the sauce mixture over the eggs, cover and store in a refrigerator for at least 6 hours. Egg white will turn to light brown. It should be used together with warm rice and vegetables.