Place six large eggs in a saucepan and cover them with cold water. Bring to a rolling boil, turn off heat, cover, and let sit for 12-14 minutes.

Prepare an ice bath by filling a large bowl with ice and cold water.

After 12-14 minutes, transfer the eggs into the ice bath and allow to chill for at least 10 minutes.

Once cooled, gently crack the eggs on a hard surface and peel them under cold running water.

Cut the eggs in half lengthwise and carefully remove the yolks into a mixing bowl.

Mash the yolks with a fork until smooth, then add mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, onion powder, and black pepper.

Blend all ingredients until creamy, adjusting seasoning as needed.

Using a spoon or piping bag, fill the halved egg whites with the yolk mixture.

Garnish with sliced green onions and sesame seeds; optionally sprinkle with gochugaru.

Refrigerate the deviled eggs for at least 30 minutes before serving.

Serve chilled or at room temperature.