Bring a saucepan of water to the boil. Gently lower in the eggs and boil for 6 mins. Transfer into iced water to cool fully, then peel.

Meanwhile, grate the ginger and add to a bowl with the gochujang, soy sauce, honey, gochugaru (or chilli flakes if you can't find it) and water. Mix well until smooth.

Pop the peeled eggs into a clean jar or container and pour over the marinade. Make sure they’re fully covered, top up with extra water if needed.

Chill for at least 4 hrs, ideally overnight, to let the spice do its thing. These eggs will last for up to 4 days in the fridge, the flavour gets stronger each day.

Serve however you like, halving them over hot rice, scattering with chopped spring onions and a drizzle of extra marinade works a treat.