Salads 22.01.2022

Vegetables in Korean

15 min.
4 servings
Vegetables in Korean
Anzhela, stock.adobe.com
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I often cook this salad in the summer. It is light, delicious and beautiful. In addition, it is perfectly stored in the refrigerator. You can cook a lot at once and thereby solve the problem with the salad for a few days. Adjust the amount of hot pepper to taste.

Ingredients

Step-by-step cooking recipe

Cut the eggplant into small cubes and boil for 3 minutes in salted water.

Put it in a colander and leave all the liquid to drain.

Peel and slice the bell peppers and onions.

Mix eggplant, Korean carrot, bell pepper, onion and garlic passed through the press.

Add sesame seeds, oil, vinegar, salt, sugar and red pepper.

Gently mix and refrigerate for 5-6 hours.

Olga Beznosyuk
Recipe added:
Olga Beznosyuk
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