Add vinegar to a bowl of water. Cut eggplant half in lengthwise. Slice each half into 3-4 segments. Put the eggplant pieces in the vinegar water for 5 minutes.
Meanwhile, put a steamer basket over a pot of water and bring to a boil on high heat. Drain the eggplants and put in the steamer, cover, and steam for 3-4 minutes or until the eggplants are softened.
Transfer the softened eggplants in a bowl and let them cool little bit. Tear or slice each section of eggplant into bite-size thin strips.
Add garlic, green onion, Korean soup soy sauce, sesame oil, and sesame seeds. Toss well to coat the eggplants. Serve with rice.
Note: Serve this Korean side dish at room temperature or chill in the refrigerator until ready to serve. You can store it for up to 1 week in the fridge.