soy eggs

aka mayak eggs; fav korean banchan

add 4-6 eggs to boiling water and boil for 6 minutes to get the perfect jammy yolks.
transfer immediately to ice water and peel the eggs.
in a mixing bowl, add some chili crisp, half a cup of soy sauce, 2 tablespoons of vinegar, salt, pepper, some honey, sesame seeds, chopped green onions and 2 cups of water.
place the eggs in an airtight container and pour the liquid till the eggs are submerged.
let the eggs rest in the liquid for at least a day to get the lovely brown gradient in the whites.