Gaji Naengchae

Cut 400 g of Korean eggplant into long, thick strips and place them in a steamer basket.

Steam the eggplant for 5 to 7 minutes until tender, then remove and let them cool completely.

Whisk together 30 g soy sauce, 20 g rice vinegar, 10 g sugar, 5 g minced garlic, and 15 g minced onion in a bowl.