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Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces.
Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the steamer, and steam until softened but still a bit firm, about 3 minutes.
Transfer to a bowl to cool. Add all of the remaining ingredients and gently toss everything together. Add more soy sauce or gochugaru to taste if needed.