Place the 4 large eggs in a medium saucepan and cover them with cold water. Bring to a gentle boil over medium heat.

Once boiling, reduce the heat to low and let the eggs simmer for 6 minutes for a soft-boiled texture.

Prepare an ice bath in a bowl. Once the eggs are done, immediately transfer them to the ice bath using a slotted spoon and let them cool for about 5 minutes.

In a separate bowl, whisk together the soy sauce, water, sugar, rice vinegar, minced garlic, and sesame oil until the sugar is dissolved.

Peel the cooled eggs and carefully place them into an airtight container.

Pour the marinade over the eggs, ensuring they are fully submerged. Seal the container and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, remove the eggs from the marinade, slice them in half, and garnish with chopped green onions and sesame seeds.