- 1 lb Korean eggplant
- 2 to 3 cloves garlic, chopped
- 1 to 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp agave nectar, honey or sugar (reduce to your taste)
- 1 tbsp sesame oil
- 1 to 2 tsp gochugaru, Korean red pepper flakes
- 2 tsp sesame seeds
- pinch of black pepper
- Remove caps of eggplant. Cut eggplant into 3-inch long then cut into halves lengthwise.
- Bring water to boil on a wok or steamer pot. Carefully place steamer and place eggplants, skin side down. Cover, steam for 3 to 5 minutes. When they are done cooking, remove steamer from the heat and uncover. Let it cool for 5 minutes.
- Meanwhile, combine garlic, green onions, soy sauce agave nectar, sesame oil, gochugaru, sesame seeds and black pepper in a mixing bowl.
- Gently rip eggplant into half or third, depending on the size of eggplant. Add in to sauce mixture and mix gently with your hand. Garnish with sesame seeds and serve with warm cooked rice and other Korean side dishes if you desire. Enjoy!