Step 1

Cut the eggplant 2 inches in length and if using Asian eggplant, cut them into quarters. If using other eggplants, they should be about the thickness of your index finger.

Step 2

Place in a steamer and steam for 3 minutes.

Step 3

Chop the whole sprig of scallion or green onion.

Step 4

Mince enough garlic to yield 1 tsp or buy some Korean garlic mince in a jar.

Step 5

In a mixing bowl, add the steamed eggplant, scallion or green onion, minced garlic, soy sauce, sesame oil, sesame seeds, gochugaru and sugar. Gently mix until well combined.

Step 6

Serve.