First, let's make the gochujang sauce. In a small container, add all the ingredients marked with a ☆ in the listed order. You can keep this for a few days in the fridge.
Put the lettuce and sangchu in cold water to crisp up. Drain, and chop into bite-sizes.
Place the lettuce from Step 2 on the serving plate and pour a reasonable amount of the gochujang sauce from Step 1. Top with half of a soft-boiled (or soft-poached) egg. Then pour a small amount of the gochujang sauce, and sprinkle the mayonnaise in thin lines.
Here's the gochujang that I always use. It's made with 100% Korean red chili peppers.
The gochujang sauce goes well with all sorts of mixed side dishes. You can make Korean blanched dish if you serve it with slightly boiled scallions and boiled clam.
Also check out "Broccolini and Squid with Gochujang Korean-style" (Recipe ID: 1739424)
Story Behind this Recipe
I was thinking of the different kinds of dishes I could use my Korean sauce in when I came up with this recipe. I think that was 7 years ago. It's really great with mayonnaise. It might look slightly complicated with all the steps, but it actually only requires you to mix the ingredients to make this delicious sauce.
Let the gochujang sauce sit for a while to improve its taste. When adding the ingredients in order in Step 1, mix everything pretty well before finally adding the sesame oil. This sauce is so versatile - please add it to your cooking repertoire.