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Author From "Maangchi's Real Korean Cooking"


  • 1 or 2 eggplants, cut into 1/8's lengthwise
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 3 garlic cloves, minced
  • 2 scallions, chopped
  • 1 teaspoon hot pepper flakes
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds
  • Juice from half a lime
  • salt to taste


  1. Pour 2 cups of water into a medium pot and set a steamer basket over it. Bring the water to a boil over medium-high heat. Add the eggplant, cover and steam until soft, about 5 minutes. Remove the pot from the heat, uncover, and let the eggplant cool

  2. When the eggplant is cool enough to handle, tear each piece into strips about 1/3 inch thick. Transfer the eggplant strips to a large bowl. Add the remaining ingredients and toss well to combine. Transfer to a serving plate and serve.