6 large eggs (room temperature)
1 tbsp each salt and white vinegar for boiling the eggs
1/2 cup soy sauce
1/2 cup water
1/4 cup honey corn syrup, oligo syrup, or your choice of liquid sweetener
1/4 medium onion diced
1 green onion diced
3 cloves garlic minced
2 chili pepper diced
1 tbsp toasted sesame seeds
Green onions, seaweed flakes, and/or sesame oil for garnish, optional
In a container, add the marinade ingredients and mix to combine.
Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place the each egg into water, simmer for 6 minutes.
When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes
Gently peel the eggs and add them yo the marinade. Cover tight and store in refrigerator overnight
To serve, place the egg over a bed of rice and garnish with green onions, seaweed flakes.