Mix soy sauce, sugar, vinegar, doenjang, and gochujang to create the sauce. Stir until smooth.

Score the eggplants diagonally without cutting through to ensure even cooking.

Slice green chili, red chili, and spring onion finely. Prepare them for stir-frying.

Heat oil in a pan and place the eggplants cut-side down. Cook until softened, then set aside.

Add a little oil to the pan and sauté the spring onion to make fragrant onion oil.

Add ground pork to the pan and cook until browned.

Add minced garlic, ginger powder, and sliced chilies to the pork. Stir-fry until aromatic.

Pour the prepared sauce into the pan and bring to a boil.

Place the cooked eggplants into the pan and spoon the sauce over them to coat evenly.