Start by placing large eggs in a saucepan and covering them with cold water by about an inch. Heat over medium until boiling, then cover and turn off the heat. Let sit for 10 to 12 minutes.

Prepare an ice bath by filling a large bowl with ice and cold water to halt the cooking process.

Transfer the cooked eggs into the ice bath using a slotted spoon and let them sit for about 5 minutes to cool down completely.

Gently tap the cooled eggs on a hard surface to create small cracks, then peel under running water to reveal beautifully intact eggs.

In a medium mixing bowl, combine low-sodium soy sauce, mirin, sesame oil, and minced garlic if using. Whisk together until well-blended.

Carefully submerge the peeled eggs in the marinade, ensuring they are completely covered. Refrigerate for at least 2 hours (overnight is best).

Serve marinated eggs plain, sliced over rice, or as part of a banchan spread. Garnish with sliced green onions or sesame seeds before serving.