In a medium saucepan, bring enough cold water to a rolling boil over high heat. Carefully lower the large eggs into the boiling water, ensuring they are fully submerged. Cook for exactly 7 minutes.

Immediately transfer the boiled eggs into a bowl filled with ice water. Let them cool for at least 5 minutes.

Once the eggs have cooled, carefully crack the shells by tapping them against a hard surface. Peel the eggs under running cold water.

In a mixing bowl, combine soy sauce, water, rice vinegar, brown sugar, and honey, stirring until the sugar dissolves completely. Add the minced garlic, sliced chili, chopped scallions, toasted sesame seeds, and sesame oil into the mixture.

Place the peeled eggs into a clean jar or container. Gently pour the marinade over the eggs, ensuring they are fully immersed.

Seal the jar and refrigerate the eggs for at least 6 hours, or overnight for even deeper flavor.

When ready to serve, take the eggs out of the marinade. Slice them in half and enjoy cold or at room temperature, drizzled with extra marinade if desired.