Steamed Eggplant Side Dish (Gaji Namul)

Steps

1. Wash the eggplant and cut it into pieces about two and a half inches long.
2. Pour 2 cups of water into a steamer pot and bring to a boil.
3. Place the eggplant on the steamer rack, cover, and steam for approximately five minutes until easily pierced with a chopstick.
4. Remove the cooked eggplant from the steamer and let it cool down.
5. While the eggplant is steaming, mince 3 garlic cloves and 2 green onions.
6. In a bowl, mix the minced garlic and green onions with 1 tablespoon of soy sauce (or 4 teaspoons for vegetarian version), 1 teaspoon of fish sauce, 1 teaspoon of hot pepper flakes, and 2 teaspoons of sesame oil.
7. Add about 1 tablespoon of toasted sesame seeds to the mixture.
8. Tear the cooked eggplant into bite-size pieces.
9. Mix the seasoned sauce thoroughly with the torn eggplant.