How to make eggplant muchim, a korean side dish

Cut into thirds.

Cut into strips but do not cut all the way thru.

They should look like this.

Put them into a bowl covered in water. Sprinkle salt.

Put something heavy on top to keep the eggplants submerged.

Prepare your steamer on high.

Mince garlic and chop green onion finely.

Slice the pepper finely too. put them into the bowl you plan to use. (If you decide to use red peppers, they may be spicier so you may need to adjust the amount of red chili powder)

Add all other ingredients.

When water is boiling, add eggplants and steam for five minutes.

After five minutes, take them out.

Cover in paper towel to soak water and let them cool for a bit until they're not too hot to touch.

Eggplant strips should,literally, just fall apart. Add them into ingredient bowl.

Mix gently.

You can serve right away or you can keep them in a Tupperware until you're ready to eat. Enjoy :)