Step 1

Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces.

Step 2

Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes.

Step 3

Transfer to a bowl to cool.Add all remaining ingredients and gently toss everything together. Add more soy sauce or gochugaru to taste if needed.