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Fill your pot with 6 cups (1,440ml) of water. Bring it to a boil.
Once it starts boiling, reduce the heat to low. Carefully lower in the eggs and stir them around. Cook for 7 minutes, uncovered. (If you prefer hard-boiled eggs, cook for 11 to 12 minutes.)
Put them in an ice-water bath and let cool. Peel and set aside.
Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
In a small container, add the soy sauce, water, sugar, garlic, vinegar, sesame oil, sesame seeds, black pepper, and all the veggies. Give it a good mix.
To an airtight container, put the eggs in and pour the marinade over the eggs. Make sure they're completely submerged.
Cover and keep it in the fridge for 6 hours or overnight. To serve, add sesame oil (1 tsp) and marinade (1-2 tbsp) to a bowl of hot rice. Place the egg right on top. Enjoy!