For the eggs: Set a medium to large pot of water to boil. Prepare an ice bath in a large bowl. When the water is at a rolling boil, carefully lower the eggs into the water with a slotted spoon so that the eggs do not crack when they hit the bottom of the pot. Boil for 9 minutes and 30 seconds. Quickly place the eggs in the ice bath. Let them hang in there for about 5 minutes
Peel the eggs carefully so they keep their beautiful shape. Slice them in half and gently remove the yolks. For a clean cut, make sure to wipe your knife down after every cut! Push the yolks through a mesh sieve into a medium sized bowl. This will ensure you get a good consistency for the filling.
Add the Kewpie Mayo, white miso, gochujang, salt, and pepper to the yolks. Mix with a rubber spatula until just combined.
Fill a piping bag with star tip with the yolk mixture. Pipe the filling into the egg whites how ever your heart desires.
Plating & Garnishing: Place some kimchi onto the plate you will be serving the eggs on. I made a little pile in the middle. You can also make little heaps of kimchi to place your eggs on top of as well. Arrange the filled eggs on the plate.
Garnish each egg with a bit of the crunch cluster cereal, scallions, salt, and black sesame seeds.