Fill a medium-sized pot with enough water to cover the eggs, add vinegar and salt, and bring to a simmer.

Carefully lower in the eggs and cook for exactly 6 minutes for a soft-boiled texture.

Remove the eggs and transfer them into an ice water bowl for at least 10 minutes.

In a clean container, combine minced garlic, chopped green pepper, optional red chili, and green onion. Add soy sauce, honey, sesame oil, and water; mix thoroughly.

Peel the cooled eggs gently and place them into the marinade, ensuring they are fully submerged.

Cover the container and refrigerate for a minimum of 2 hours, preferably overnight for best flavor.