Finely chop the vegetables (onion, green onion, green chili, red chili) and mince the garlic. If fresh garlic is unavailable, substitute with 1/2 tbsp minced garlic. Add more green chili if you prefer spicier flavors.

In a large airtight container, combine the chopped vegetables with soy sauce, water, and corn syrup in a 1:1:1 ratio. Adjust the corn syrup amount if you prefer less sweetness.

Boil water in a pot, adding 1 tbsp salt and 1 tbsp vinegar. Carefully place the eggs into the boiling water using a ladle and cook for 6 minutes. Stir gently at the beginning to center the yolks.

After boiling, rinse the eggs under cold running water. Crack the shells slightly and place the eggs in ice water to cool. This makes peeling easier.

Peel the eggs carefully. Place the peeled eggs into the prepared marinade, ensuring they are fully submerged. Refrigerate for at least half a day or overnight for best results.