Let the eggs come to room temperature to prevent cracking. Bring a pot of water to a boil and add salt and vinegar. Gently add the eggs and stir in one direction for one minute to help center the yolks.

Boil for 6 minutes 30 seconds for soft-boiled eggs or up to 8 minutes for firmer eggs with creamy yolks. Transfer immediately to ice water and let cool completely before peeling.

In a container or bowl, mix soy sauce, sugar, corn syrup and water. Stir in minced garlic, sesame seeds, sesame oil, green onions, red and green peppers.

Place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours or overnight for a deeper flavor.

Serve as a snack or over rice with a drizzle of marinade. Sprinkle with seaweed flakes for extra umami. Keep refrigerated and consume within three days.