In a medium bowl, combine soy sauce, water, and honey, whisking until honey dissolves. Add onion, green onion, garlic, chili peppers, and sesame seeds; mix well.

Bring a pot of water to a boil and add salt and vinegar. Lower room temperature eggs gently into the water. Cook for 6 minutes.

Transfer cooked eggs to an ice water bath and let cool for 5-10 minutes.

Gently tap cooled eggs on a hard surface to crack shells, then peel under running water and place in marinade.

Cover and refrigerate eggs for at least 6 hours or overnight to marinate.

When ready to serve, remove eggs from marinade, slice in half, and serve over rice or noodles with garnishes.