Remove the tip of the eggplants and give them a quick rinse. Cut them in half lengthwise and slice them into large chunks, about 2 inches long.

Set up a big pot with water and a steamer basket. Bring the water to a boil. Once it’s boiling, carefully add the eggplant chunks, cover with a lid, and let them steam. (If you like a firmer texture, steam for 3 minutes. If you prefer a softer and creamier texture, give them about 5 minutes.)

Once done, remove the eggplants from the pot. Let them cool off a bit. (Avoid putting them directly on your cutting board to prevent stains.)

Finely chop the garlic cloves. Thinly slice the green onions. Finely chop half of a mild red chili (if using).

Make the sauce: Combine all the sauce ingredients in a small container and mix well. (If you don’t have fish sauce, you can add more soy sauce, but I highly recommend using the fish sauce for an extra layer of flavor.) Add all the vegetables and stir well.

When the eggplants are cool enough to handle, tear them into bite-sized pieces with your hands and place them into a large mixing bowl. (Shredding by hand will create an uneven surface, which helps the sauce stick better.)

Pour the sauce over the shredded eggplants. Gently toss them together. Sprinkle ½ tablespoon of sesame seeds over the top. (For a more intense nutty flavor, crush them a bit before sprinkling.)

Give everything a final gentle mix and plate it up. Serve with a bowl of hot rice and/or other banchan (Korean side dishes). Enjoy!