Start by bringing a large pot of water to a brisk boil. If desired, add 2 tablespoons of vinegar. Lower the heat to a gentle simmer, then add the eggs and boil for exactly 6 minutes.

Transfer the eggs into a bowl of ice water to cool for 15 minutes.

While the eggs cool, prepare the marinade by combining chopped yellow onion, minced garlic, sliced green onion, and chili pepper. Add sesame seeds, soy sauce, honey, and water, stirring until well blended.

Gently crack the cooled eggs and peel them starting from the wider end.

Place the peeled eggs in an airtight container. Pour the marinade over them and refrigerate for at least 6 hours.

Enjoy the Mayak eggs straight from the fridge or serve them as an accompaniment with rice.