Korean stuffed eggs
Boil the eggs until hard, leave to cool and remove the shell. Rub the spicy chicken marinade into the eggs, cover them and leave to marinate for about one hour.
Spread a teaspoon of Doenjang on the salmon slices. Halve the eggs and remove the yolks. Mash the yolks, mix with the Cho Gochujang and add salt to taste.
Fill the egg white halves with the yolk mixture. Place a small portion of bean sprouts on each egg and wrap with a strip of salmon, the coated side inwards.
Serve the eggs after sprinkling some finely cut spring onion over them.