Begin by trimming the caps off the Korean eggplants and cutting them into 3-inch pieces, halving each piece lengthwise.

In a wok or steamer, bring water to a vigorous boil over medium heat. Lay the eggplant pieces skin side down in the steamer and cover to trap the steam. Allow them to steam for about 3–5 minutes.

While your eggplants are steaming, combine the chopped garlic, green onions, soy sauce, agave nectar, sesame oil, gochugaru, sesame seeds, and black pepper in a mixing bowl.

Once the eggplants have finished steaming, gently tear them into halves or thirds and add them to your prepared sauce mixture.

Plate the Korean Spicy Garlic Eggplant and sprinkle with additional sesame seeds for garnish. Serve warm with rice and Korean side dishes.