Fill a medium saucepan with cold water and bring it to a gentle boil. Lower in the eggs and boil for 7 minutes.

Transfer the boiled eggs to a bowl filled with ice water and let sit for at least 5 minutes.

Peel the eggs gently under cold running water.

In a mixing bowl, whisk together soy sauce, water, rice vinegar, brown sugar, and honey until dissolved. Add garlic, chili, scallions, sesame seeds, and sesame oil.

Place peeled eggs in a jar and pour the marinade over them, ensuring they are fully submerged.

Seal the jar and refrigerate for at least 6 hours, preferably overnight.

When ready to serve, slice the eggs in half and garnish with sesame seeds and a drizzle of marinade.