- bell pepper 3 PCs
- onion 1 PCs
- carrots 1 piece
- garlic 5-6 cloves
- sugar 1 tsp
- soy sauce 2 tbsp
- vinegar 9% 40 ml
- sesame seeds 1 tbsp
Preparation:
Cut eggplant into long strips,salt and leave for 45 minutes.Then drain the eggplant in a colander and allow to drain the juice.Fry the eggplant in vegetable oil.
Pepper cut into strips,onion cut into half rings, carrots grate on a grater for Korean carrot.
Garlic peel and pass through the press.
Add sugar,soy sauce,vinegar,sesame seeds.Mix well and refrigerate for a few hours.