Prepare the ingredients by chopping the eggplant, onion, and chives into bite-sized pieces.

Marinate the shrimp with rice wine and a pinch of pepper.

Mix all sauce ingredients in a bowl, including chopped chili peppers, black bean powder, minced garlic, gochujang, cornstarch, and water.

Heat 1 tbsp of oil in a pan over medium heat and sauté the onion for 1 minute.

Add the eggplant and shrimp to the pan and stir-fry for 2-3 minutes.

Pour the black bean sauce into the pan, reduce to low heat, and simmer for 3-5 minutes.

Once the sauce thickens and ingredients are well combined, turn off the heat and mix in the chives.