Mix 1 tbsp salt and 1 tbsp vinegar in water and boil the eggs for 7-8 minutes to achieve a soft-boiled texture.

While the eggs are boiling, slice the onion thickly and chop the green chili peppers into large pieces.

After boiling, immediately cool the eggs in ice water and peel them carefully.

Combine all seasonings except sesame oil and sesame seeds in a bowl. Adjust sugar and syrup to taste if you prefer less sweetness.

In a pot, add the anchovy stock and the prepared seasoning mixture. Stir well and bring to a boil.

Once the broth starts boiling, add the sliced onions and chopped chili peppers. Let it simmer.

When the broth reduces by half, add the peeled soft-boiled eggs. Simmer for another 2 minutes while spooning the broth over the eggs to coat them evenly.