To make the hardboiled eggs

Place the eggs in a medium saucepan and fill with cold water until the eggs are covered. Place pot with eggs and water on a burner and bring to a rolling boil. Once the water is boiling, turn the burner off. After 8 minutes (or so) drain the eggs and rinse with cold water. Peel.

To make the soy marinade

Place all marinate ingredients in a small pot and simmer over medium high heat until gochujang has dissolved. Remove from heat.

Make the eggs

Place the peeled eggs in a clean container and pour marinade over the top. Cover and place in the fridge for one hour. I did not marinade for over an hour and would worry about how salty they may become if you marinade for a longer period of time.

To make the deviled eggs

Remove eggs from soy marinate/brine and pat dry with a paper towel. Cut the eggs in half and remove the yolks. Place the yolks in a medium sized bowl and add mayo, sriracha, vinegar and pepper to taste. Feel free to adjust if you think the filling is too dry or needs more spice. I used a piping bag to fill my eggs, but you could definitely use a spoon.

Makes 12 deviled eggs.