North Korean Style Spicy Stuffed Steamed Eggplant

Steps

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1. 1
   Heat vegetable oil in a pan over medium-high heat, add minced garlic and chopped onion, stir for about 1 minute, then add the scallions and continue stir-frying for about 5 minutes until the garlic becomes slightly golden and crispy. Turn off the heat and let the mixture cool.
   ▶ ≈1:46
2. 2
   In a bowl, combine the cooled stir-fried mixture with soy sauce, gochugaru, gochujang, sugar, ground black pepper, sesame oil, and sesame seeds, stirring well to create a flavorful filling sauce.
   ▶ ≈3:57
3. 3
   Prepare the eggplants by removing the stem end and any blemishes. For each eggplant, make a lengthwise slit about an inch from the end without cutting all the way through, keeping it hinged. For larger eggplants, make a few additional lengthwise cuts to create more crevices for the filling.
   ▶ ≈2:40
4. 4
   Stuff each eggplant slit and crevice generously with the prepared sauce mixture, using your hands or a spoon to pack it in well. Make sure the seasoning penetrates both inside and outside, similar to the technique used for stuffed cucumber kimchi.
   ▶ ≈6:27
5. 5
   Bring rice and water to a boil in a large pot. Place the stuffed eggplants on top of the rice, cover the pot, and steam on low heat for 15 minutes until the eggplants are tender and cooked through.
   ▶ ≈7:54
6. 6
   Once steamed, transfer the eggplants to a serving bowl. Serve alongside the rice, spooning the flavorful cooking liquid and sauce that has accumulated at the bottom over the dish as you eat.
   ▶ ≈9:16