Cut the eggplants into 2-3 sections, then halve them lengthwise. Score the flesh in a crisscross pattern to help the seasoning absorb better.

Mix 1 tbsp sugar, 1 tbsp corn syrup, 2 tbsp sesame oil, 2 tbsp gochujang, and 1 tbsp minced garlic in a bowl to make the seasoning sauce.

Heat a pan over medium heat with 2-3 tbsp cooking oil. Place the eggplants cut-side down and cook until golden brown on both sides over medium-low heat.

Brush the seasoning sauce onto the cut side of the eggplants multiple times while flipping them. Keep the heat on low to avoid burning the sauce.