Slice the eggplant into 1/2-inch thick rounds and cut the zucchini into 1/2-inch thick diagonal slices. Place both vegetables in a bowl and toss with 3/4 teaspoon of salt. Let them sit for 20 minutes—this draws out excess moisture so the vegetables will caramelize beautifully on the grill instead of steaming. After 20 minutes, drain any liquid that has accumulated in the bowl.

While the vegetables are salting, prepare your seasoning base. In a small bowl, combine the minced garlic, finely chopped scallion, gochugaru, thinly sliced red chili pepper, soy sauce, toasted sesame oil, rice vinegar, sugar, and black pepper. Stir until well combined. This mixture will be ready to coat the hot vegetables right after grilling.

Heat a grill pan or outdoor grill to medium-high heat and lightly brush or coat with 2 tablespoons of grapeseed oil. I find that working in batches prevents overcrowding, which gives you better caramelization. Grill the eggplant and zucchini for about 2 minutes on each side until they develop golden-brown char marks and are tender but still have a slight firmness. The vegetables should be cooked through but not mushy.

Transfer the hot grilled vegetables to a serving platter or bowl while they're still warm. Pour the seasoning mixture from Step 2 over the vegetables and toss gently to coat evenly. I like to let them sit for a few minutes while the flavors meld before serving, but they're delicious warm or at room temperature. Sprinkle the toasted sesame seeds over the top just before serving for a final garnish and nutty flavor boost.