Korean-style peppers

An original bell pepper appetizer salad with soy sauce and sesame seeds is a great accompaniment to a wide variety of dishes. The appetizer turns out juicy and aromatic, with a mild sweet and sour taste.

Ingredients: Bell pepper - 2 pcs. Red onion - 1 pc. Sunflower oil - 2 tbsp. Vinegar - 1 tbsp. Soy sauce - 1 tbsp. Fresh parsley - 10 g Garlic - 1 clove Sesame seeds - 2-3 tsp. Salt - 1 pinch

Cut the bell pepper flesh into thin strips, place in a bowl and add a little salt.

Pour hot water over the pepper (water that has stood for a minute after boiling) and leave for 15 minutes.

Cut the onion into thin half rings, chop the garlic with a knife and finely chop the parsley.

Drain the bell pepper in a colander to let the water run off, return it to the bowl and add the onion and garlic.

Heat the vegetable oil in a frying pan, add the sesame seeds and, stirring constantly, fry for about 1 minute until lightly golden.

Remove the pan from the heat and immediately pour the hot oil with sesame seeds into the bowl with the pepper, onion and garlic.

Then add the parsley, vinegar and soy sauce and mix everything together.

Leave in the refrigerator to infuse for a couple of hours.

Enjoy the taste. Bon appetit!