- Squash - 4 pieces
- Carrot - 3 pieces
- Sweet pepper - 1/2 Pieces
- Bulb - 1 piece
- Garlic - 4 Teeth
- Soy sauce - 1 st. a spoon
- Vegetable oil - 1 teaspoon
- Sesame seeds - 2 teaspoons
- Acetic acid - 2 teaspoons
- Salt, sugar, spices - - To taste
Zucchini is peeled and cut into thin plates. Solim and leave zucchini under the weight for a half to two hours. Meanwhile, on a medium grater we rub carrots. Onions are cut into thin semirings. When zucchini salted out - merge the secreted juice, add onions and carrots, as well as finely chopped sweet peppers and squeezed garlic. Add soy sauce, sesame seeds, vegetable oil and acetic acid, salt, pepper, add a little sugar and mix well. We send all this business for an hour or two to the refrigerator to brew - and zucchini in Korean ready!
Servings: 3-4