Sauce: In a small bowl, combine the soy sauce, gochujang, gochugaru, sugar, chicken bouillon, and a pinch of black pepper. Add the water, stir until smooth, and set it aside.

Heat a pan over medium heat and add the ground pork. Cook until the pork is nicely browned, then stir in the chopped onion and minced garlic. Sauté for about one minute until everything is fragrant. If you like an extra kick, add in the sliced green and red chilies at this point.

Push the pork mixture to the side of the pan to create space. Drizzle in a little oil if needed and crack in the eggs.

Pour the sauce into the pan, cover with a lid, and let everything simmer together over low heat for about two minutes.

If you prefer a thicker sauce, stir in a small amount of cornstarch slurry and gently shake or stir the pan until the sauce thickens.

Finish by sprinkling chopped green onion and, if desired, a few extra slices of chili for garnish. Serve immediately over bowls of hot steamed rice, or add the rice directly into the pan and mix everything together for a comforting, bibimbap-inspired bowl.