Gochujang is a fermented chili paste with deep-red color and slightly gooey consistency. It’s a staple of Korean cooking and lends this egg salad mild spiciness along with a good dose of umami. To toast the sesame seeds, stir them in a dry skillet over medium heat until fragrant and light golden brown, 2 to 3 minutes. Allow the seeds to cool before mixing into the salad.