Boil a medium pot of water over high heat. Lower in the eggs gently using a slotted spoon and cook for exactly 8 minutes.

Transfer the boiled eggs into an ice bath prepared with cold water and ice. Let them sit for at least 5 minutes to cool.

While the eggs cool, whisk together the soy sauce, water, rice vinegar, sesame oil, minced garlic, ginger, and chili oil in a mixing bowl.

Once the eggs are peeled, place them into the marinade, ensuring they're fully submerged. Refrigerate for at least 4 hours.

Slice the marinated eggs in half and garnish with green onions and sesame seeds before serving.