Korean marinated "drug eggs"

1. Bring a pot of water to a gentle boil and add the vinegar and salt (this will make the eggs easier to peel). Lower your eggs in with a slotted spoon (don't drop them in because they will crack easily) and boil for 7 minutes. Transfer to an ice bath for at least 10 minutes to cool.
2. In a bowl, combine the scallions, garlic, Thai chilis (they're spicy so leave them out if you don't like spice), honey, sesame seeds, soy sauce, and water; set aside.
3. Peel the eggs gently by cracking the eggs all over and removing the shell while submerged in a bowl of water (this trick works great!).
4. Add the peeled eggs to the bowl with the soy sauce mixture and marinate overnight.
5. Slice in half and enjoy over warm white rice (or they're also delicious in ramen) with the marinade drizzled on top. Eggs will last in the fridge for up to 5 days.