In a medium saucepan, combine 5 cups of water, apple cider vinegar, and salt. Bring to a rolling boil.

Carefully add the eggs using a spider strainer to prevent cracking. Cover and boil for 6 minutes for soft-boiled or 9 minutes for hard-boiled.

Prepare an ice bath in a bowl. After cooking time, transfer eggs to the ice bath for 6 minutes to halt cooking.

In a skillet over low heat, melt the butter and avocado oil. Add minced garlic and shallots, cooking for 4 minutes.

Raise the heat slightly, stir in gochujaru, and cook for 1 minute. Add gochujang, light brown sugar, and soy sauce; simmer until slightly thickened.

Peel cooled eggs and place them in a bowl. Pour sauce over eggs, garnish with chives. Serve with jasmine rice or sourdough.