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Soft-boil the eggs to your desired doneness.
In a shallow bowl, combine the soy sauce, rice vinegar, sesame oil, and gochugaru.
Peel the soft-boiled eggs and add them to the marinade, turning to coat evenly.
Cover and refrigerate for at least 30 minutes, up to 2 days.
When ready to serve, slice the eggs in half and top with minced garlic and sliced green onions.