Halve the Japanese eggplants lengthwise and crosswise.
Brush the eggplants with vegetable oil and place them flesh-side down on a foil-lined baking sheet. Bake at 400˚ F until tender (about 15 minutes).
Whisk together soy sauce, gochujang, honey, toasted sesame oil, minced garlic, and kosher salt to make the glaze.
Brush the glaze on the eggplants and broil until charred (about 4 minutes).
Brush the eggplants with the remaining glaze, then top with sliced scallions and sesame seeds.