Fill a small pot with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat.

Carefully lower the eggs into the boiling water using a spoon. Cook the eggs for exactly 7 minutes.

While the eggs cook, fill a bowl with ice water and set it nearby.

When the timer goes off, transfer the eggs to the ice bath immediately using a slotted spoon. Let them sit for at least 2 minutes.

Gently tap and roll each egg on a hard surface to crack the shell all over, then peel under cool running water.

In a small bowl, whisk together soy sauce, sesame oil, minced garlic, sugar, white pepper, water, and rice vinegar until the sugar dissolves.

Place the peeled eggs in a glass container and pour the marinade over them. Cover and refrigerate for at least 4 hours.