Gaji-namul (korean Steamed Eggplant)

1 pound Korean eggplants (3-4 eggplants)

3 garlic cloves, minced

2 green onions, chopped

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon Korean hot pepper flakes (gochugaru)

2 teaspoons toasted sesame oil

1 tablespoon toasted sesame seeds, crushed

Prep your steamer by adding 2 cups of water and allowing it to boil.
Cut eggplants into 2½ inch pieces, then steam for 5 minutes.
Let the steamed eggplants cool, then tear them into bite-size pieces.
Make the seasoning mixture by combining garlic, green onion, soy sauce, fish sauce, hot pepper flakes, and sesame oil.
Mix the eggplant with the seasoning mixture.
Sprinkle crushed sesame seeds over the dish and serve with rice.