We made Gungjungddeokbokki tonight, modified it a little by adding fresh sliced jalapeno peppers. And we completely spaced the egg garnish. It was terrific, and actually my wife (Korean) likes this version better than the Gochujang version. It gives the heat, not as heavy, and does not use up her stash of her mothers home made Gochujang.
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.