In a medium bowl, combine the soy sauce, water, honey, diced onion, green onion, minced garlic, and diced chili peppers. Whisk these ingredients together thoroughly until the honey dissolves and the marinade is well-blended.

Fill a pot with enough water to cover 6 large eggs, adding a tablespoon of white vinegar and salt for easy peeling. Bring the water to a vigorous boil over medium-high heat.

Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Boil them gently for 6 minutes for soft-boiled texture or up to 10 minutes if you prefer hard-boiled yolks.

Immediately remove the eggs from the pot and plunge them into an ice bath, letting them chill for 5-10 minutes to stop the cooking process.

Once the eggs are cool, gently tap them on a hard surface to crack the shells. Begin peeling them under cold running water, which helps remove the shell without damaging the egg.

Place the peeled eggs in a clean, airtight container and pour the prepared marinade over them, ensuring the eggs are fully submerged.

Once marinated, your Korean Marinated Eggs are ready to be enjoyed! Serve them chilled, sliced in half over a bowl of rice or noodles.