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Have a large bowl of ice water ready. Without adding the eggs, bring a medium pot of water to boil over medium high heat. Gently lower the eggs into the boiling water and cook for 7 minutes. Using a slotted spoon, transfer the eggs into the ice water until cool enough to handle and peel.
Using the same medium pot over high heat, bring the soy sauce, ½ cup water, garlic, sugar, rice vinegar, and chiles and shiitake mushrooms if using, to a boil. Reduce heat to simmer for 10 minutes.
Remove pot from heat and add peeled eggs. Let marinade for at least one hour. To serve, slice the eggs in half. Drizzle with marinade and sesame oil, and sprinkle with sesame seeds. The leftover eggs should be kept uncut and in the marinade, covered, and stored in fridge for up to one week.