Start by removing the caps from the Korean eggplants. Slice each eggplant into 3-inch long pieces, halving them lengthwise to ensure even cooking.

Bring a pot of water to a boil in a wok or steamer pot. Arrange the eggplants skin-side down in a bamboo steamer, then cover it tightly. Steam for 3 to 5 minutes.

Once steamed, carefully remove the bamboo steamer from heat. Let the eggplants cool for about 5 minutes.

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

Gently tear the cooled eggplants into smaller pieces and add them to the sauce mixture, mixing carefully to coat.

Transfer the coated eggplants to a serving dish and sprinkle with additional sesame seeds. Serve warm.