Slippery slabs of eggplant (no al dente here) sop up all that highly fragrant, spicy seasoning mix - which comes together in a cinch. You're basically just mixing up a couple of things together. The most arduous part of this recipe is probably setting up the steamer for the eggplants to steam, or washing it after. Hahahaha To serve, garnish with toasty and aromatic sesame seeds, and more spring onion slices for a hit of freshness.
5 garlic cloves, minced
4 spring onions, minced
1 Tablespoon sesame oil
3 Tablespoons light soy sauce
1 to 1.5 Tablespoons gochugaru (korean chili flakes)
1 Tablespoon sugar
sesame seeds and spring onions, to serve