In a medium saucepan, bring enough water to a rolling boil over high heat. Carefully add the large eggs using a slotted spoon and let them simmer for 7 minutes.

Immediately transfer the boiled eggs to a bowl filled with ice water, ensuring they’re completely submerged. Let them sit for at least 5 minutes.

Once the eggs are cool, gently tap them on a hard surface to crack the shell. Peel under running cold water for easier peeling.

In a mixing bowl, combine soy sauce, water, rice vinegar, brown sugar, and honey. Add minced garlic, sliced chili, chopped scallions, toasted sesame seeds, and sesame oil. Whisk until well combined.

Place the peeled eggs in a jar or container, ensuring they are fully submerged in the marinade.

Seal the jar and refrigerate for a minimum of 6 hours, preferably overnight.

When ready to enjoy, slice the eggs in half and serve, optionally drizzle with extra marinade and sprinkle with sesame seeds.