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Finely chop the onion, green chili, red chili, green onions, and garlic.
In a large mixing bowl, combine the soy sauce, water, sugar, vinegar, toasted sesame seeds, toasted sesame oil, and black pepper. Mix well.
Add the chopped vegetables to the marinade and mix to combine.
Bring 6 cups of water to a boil. Reduce the heat to low, gently add the 6 eggs, and cook for 7 minutes.
Shock the eggs in ice water, then peel them.
Add the peeled eggs to the marinade and gently stir to coat. Refrigerate for 6 hours or overnight, stirring the eggs halfway through.
Serve the marinated eggs with hot rice, drizzling with extra marinade and garnishing with more green onions.