Step 1

Mix onion, garlic, scallion, rice syrup, soy sauce, gochugaru, sesame oil, and ½ tsp. salt in a medium bowl until well combined.

Step 2

Cut eggplants crosswise at 3"–4" intervals, then slice pieces ½" wide by ¼" thick.

Step 3

Put eggplant strips in a large bowl and add 1 Tbsp. salt. Toss well by hand until all eggplant is salted. Let sit, tossing every 5 minutes, for 20 minutes.

Step 4

Drain eggplant; discard liquid. Take up handfuls of eggplant and squeeze tightly to remove excess liquid, then return to large bowl. Add marinade to bowl with eggplant and mix together well. Cover and chill 30 minutes.

Step 5

Heat oil in a large heavy skillet over medium-high and swirl to coat pan evenly. Add marinated eggplant and spread evenly in skillet. Leave to sear for a few minutes, until bottom is lightly colored. Turn with a spatula or tongs and cook until other side is lightly browned, 2–3 minutes. Reduce heat to medium and continue to cook, pressing eggplant into pan and turning from time to time, until eggplant is cooked through and glazed and any excess marinade has evaporated, 5–6 minutes.

Step 6

Transfer eggplant to a plate. Sprinkle with sesame seeds. Serve hot or cold.

Step 7

Do Ahead: Eggplant can be made 3 days ahead. Store in an airtight container and chill.