Korean zucchini

For this dish you will need:

• Young zucchini – 3 pcs
• Sweet pepper – 0,5 pc
• Tomatoes – 4 pcs
• Garlic – 2 cloves
• Fried sesame seeds – 2 table spoons
• Cilantro – 5-10 sprigs to taste
• Soy sauce TM Hokkaido Club – 1 table spoon
• Vinegar 9% – 1 table spoon
• Vegetable oil – 3 table spoons
• Ground coriander – 1 tea spoon
• Red hot chili pepper – 1/3 tea spoon
• Ground black pepper – to taste
• Sugar – 1 tea spoon
• Salt – ½ tea spoon

Cut young zucchini (with a thin skin) into thin half-rings. Sprinkle with salt, mix well. Leave zucchini for 15 minutes so that they release the juice.

Cut sweet pepper into thin strips.

Wash the zucchini from salt, squeeze them well.

Add pepper and tomatoes to the heated oil. Heat for 3 minutes and remove from heat. No need to stew and fry vegetables.

Add all the spices to the hot vegetables in the pan: red hot pepper (in hot oil, the pepper will not be so hot, and the spices will give off their aroma better), coriander, black pepper, chopped garlic (can be grated on a fine grater or squeezed through a press), sugar and soy sauce.

(Add garlic, hot pepper and vinegar to your taste.)

Spread the aromatic vegetable dressing on the zucchini. Add vinegar and a little salt. Add chopped cilantro to the salad, sprinkle with roasted sesame and mix again.

Korean-style zucchini can be eaten right away, but if you leave the salad in the refrigerator for at least 30 minutes, it will become even tastier.