This fall I often cook bell peppers in Korean, a very interesting appetizer. We jokingly nicknamed it "antiviral", because after using it, viruses simply have no chance of surviving.
To prepare one serving of such a snack, I take 5 medium-sized peppers, peel them of seeds and stalks, and cut them into small strips. You can cut it as you like. If you use peppers of different colors, then the appetizer will turn out to be not only tasty, but also more attractive.
I send the chopped peppers to a well-heated frying pan and fry them in vegetable oil for 4-5 minutes. Then add a tablespoon of sesame seeds and fry for about 2 more minutes, stirring constantly.
As a result, the peppers should only be half cooked.
Then I transfer it to a bowl where in the future it will be convenient to mix the peppers with the rest of the ingredients.
The onion for appetizer needs to be cut very thinly into quarter rings, you can use red. Chop the parsley and send it along with the onion to the bowl where the peppers cool after frying.
Next, grind two cloves of garlic with a press and send them to the salad bowl as well. It remains to add only soy sauce, vinegar, a little salt and black pepper. Vinegar can be substituted for fresh lemon juice.
Mix everything well and let it brew for at least about an hour, but the longer the snack is infused, the tastier and more interesting it becomes.
Ingredients:
- Bell pepper 5 pcs (about 650 grams)
- Parsley
- Onion 1 pc
- Garlic 2 cloves
- Sesame seeds 1 tablespoon
- Soy sauce 2 tablespoons
- Vinegar 6% 2 tablespoons
- Salt, pepper to taste
How do you like the recipe? Will you cook?
See the same: How to cook "Garlic" mushrooms in 9 minutes
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