Mayak Eggs (Korean Marinated Eggs)

In a large pot, add water (enough to submerge the eggs), salt, vinegar, and bring to a boil. Carefully add the eggs and boil for 6 mins for a soft, jammy yolk. Immediately transfer eggs to ice bath and let them cool for 5-10 mins before peeling.
While the eggs are cooling, add garlic, red chilis, jalapeno, scallions, sesame seeds, soy sauce, water, honey, and sesame oil to a large bowl or container and mix well. Set aside.
Carefully peel the eggs without breaking them. Add the eggs to the marinade, cover, and refrigerate for at least 4 hours or overnight preferred. If the eggs aren’t fully submerged, turn them occasionally to ensure even marinating.
Serve the eggs over warm rice and garnish with extra scallions and a drizzle of chili oil.