Boil the eggs

• Bring water to a boil in a saucepan and gently lower in the eggs.
• Cook for 6 to 7 minutes for a soft, jammy yolk.
• Transfer to ice water and peel carefully.

Make the marinade

• Combine the soy sauce, water, honey, minced garlic, green onion, chili pepper, sesame seeds and sesame oil in a bowl.
• Stir until the honey dissolves.

Marinate the eggs

• Place the peeled eggs in the marinade, making sure they are covered.
• Refrigerate for at least 2 hours, ideally overnight.

Serve

• Spoon the eggs over warm rice and drizzle with some of the marinade.