Place the eggs into a pot into a single layer and fill it with cold water.
Place the pot on the stove on high heat, and wait for the water to vigrously boil (do not leave and make sure to watch it.)
Once the water starts to boil, set a timer for 6 minutes.
While the eggs are boiling, use a small bowl and mix the sesame oil, gochujang and mayonaise together until it is mixed well and smooth. Set aside
Once 6 minutes is up the eggs are done. Run really cold water over the eggs to shock the eggs to stop the cooking process. You can also add ice to the pot while the cold water is running as well.
Once the eggs have cooled, crack it throughly and run cool tap water over it while you peel it.
Once you have peeled all the eggs, slice them in half. Remove the yolks and add it into the bowl with the mixed sauce. Use a fork and smash everything together until it is mixed well (don't worry if it's a little clumpy, it will still taste great and you wont notice it once you mix the green onions in)
Finely chop the green onions and mix it with the yolk filling. Mix well.
Use a small spoon and scoop the yolk fililng back into the egg whites (you can also use a ziploc or frosting bag to pipe the yolks into the egg whites as well.)
Garnish with green onions. If you cut the garnish green onions length wise, soak it in a bit of icy cold water to make them curl a bit to make them a more interesting shape.
Enjoy!