Soak the eggplants in water mixed with 1 tbsp vinegar, then rinse thoroughly.

Cut the eggplants lengthwise and score them with crisscross cuts to allow better absorption of the marinade.

Prepare the marinade by mixing soy sauce, sugar, minced garlic, sesame oil, ground pepper, sesame seeds, and chopped green onion.

Mix the minced beef with the prepared marinade until evenly coated.

Place the scored eggplants in a pot and stuff the cuts with the marinated beef mixture.

Add 3 tbsp water and 1 tbsp soy sauce around the edges of the pot. Cover and steam on medium-low heat for 6 minutes.

Adjust seasoning with additional soy sauce if desired, then steam for another 3 minutes.