Make the Mayak Egg Marinade: In a medium bowl or container that will hold the eggs snugly, combine the San-J No Soy Tamari, water, honey (or maple syrup), minced garlic, sliced scallions, sliced chilies, and sesame seeds. Stir to mix well.

Soft-Boil the Eggs: Prepare a bowl filled with ice-water to create an ice bath. Fill a medium pot with enough water to cover the eggs. Bring to a gentle boil. Carefully lower the cold eggs into the boiling water and cook for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath to stop cooking. When cool, gently peel the shells.

Place the peeled eggs in the marinade, cover, and refrigerate overnight (or at least 6 hours) to let flavors develop. If the marinade does not completely cover the eggs, top with a paper towel and cover the container. The eggs can marinate for up to 3–4 days.

Prepare the Quinoa Congee: Spray or lightly oil the insert of your slow cooker. Add the rinsed quinoa, vegetable broth, salt, sliced ginger, and San-J No Soy Tamari. Stir gently to combine.

Cover and cook on low overnight (or 4 – 6 hours), stirring once or twice if convenient, until the quinoa bursts and the mixture becomes creamy and porridge-like. If too thin, remove lid from slow cooker, turn to high, and cook until desired thickness.

To serve, scoop out the desired portion of quinoa congee into bowls. Slice the marinated mayak eggs in half and arrange 2 eggs over each bowl of congee. Spoon over some of the mayak egg marinade.

Top each bowl with sliced green onions, a drizzle of sesame oil, seaweed snacks, and kimchi if desired.