1Place the eggs in a large pot and cover them with water.
2Add 1 tablespoon of salt and 1 tablespoon of vinegar to the pot.
3Bring the water to a boil, then reduce the heat and simmer for the desired time (e.g., 7-8 minutes for medium-boiled, 10-12 minutes for hard-boiled).
4Remove the eggs from the boiling water and immediately place them in a bowl of ice-cold water.
5Once cooled, peel the eggs and set them aside.
6In a separate pot, mix together soy sauce, sugar, syrup (e.g., corn syrup or honey), and water.
7Add the peeled garlic cloves to the mixture.
8Bring the sauce to a boil, stirring occasionally.
9Once the sauce starts to boil, add the peeled eggs.
10Continue cooking over medium-low heat until the eggs are evenly colored by the sauce.
11Add the chili (either whole or sliced, depending on your preference) and continue to cook until the sauce reduces to a thicker consistency, coating the eggs well.