Trim the ends off the eggplants. Then cut each eggplant into 3-4 cm pieces. Afterwards, use your knife to make a cross-shaped cut (reference video). Note: Don't cut it all the way through.
Chop your green onion stalks into very thin slices.
Now take out a mixing bowl and let's make the Doenjang-Lemon Sauce: Thoroughly mix Doenjang (2 Tablespoons), Lemon Juice (½ Tablespoon), Mirim (1 Tablespoon) and Honey (1 Tablespoon).
Take a small spoon and drizzle the the Doenjang-Lemon sauce into the eggplant pieces. Make sure to rub the sauce over the top of the pieces as well.
Add some oil to a frying pan. Get it hot. Then reduce the heat to a LOW. Carefully, place each eggplant piece into the frying pan - with the cross-shaped cut facing up. Then put a lid on and let it cook for about 2 minutes.
After 2 minutes, take off the lid. Then flip each one over. Now raise the heat to a medium. Place the lid back on and let it cook for another 2-4 minutes. Note: Check on it to make sure that it doesn't burn. Once the eggplant is fully cooked through, turn off the heat.
Plate the cooked eggplant. Sprinkle on some sesames seed. Then use a grater and sprinkle on some lemon zest - this is a key ingredient! Then finish-off with a handful of chopped green onions over the top. Bon Appetit - eat with rice!