Korean Spicy Stuffed Steamed Eggplant, 4 Servings

Wash and trim eggplants, then cut lengthwise slits about 1 cm apart, leaving one end attached.

Sauté garlic and onion in oil for about a minute, then add scallions and cook another 4–5 minutes without burning.

Remove from heat, cool slightly, then mix in soy sauce, chili flakes, gochujang, sugar, pepper, sesame oil and seeds.

Stuff the slits evenly with seasoning, place eggplants on a heatproof plate and set in a steamer above the water.

Steam covered for roughly 12–15 minutes; the eggplant should be tender to a chopstick but still hold its shape.

Carefully remove the hot plate, serve with rice and refrigerate leftovers promptly.