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Heat vegetable oil over a large frying pan over medium-high heat.
Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and aromatic.
Stir in the gochugaru (Korean pepper paste), gochujang (Korean chili powder), soy sauce, maple syrup, tomato paste and water.
Bring the heat down to a simmer.
Crack eggs (one at a time) into the sauce, leaving space in between.
Cover with a lid and cook for 5-6 minutes, or until eggs are set to your preference.
Remove from heat and garnish with chopped cilantro and sesame seeds (optional).
Serve immediately.