Korean-Style Vegetable Pickles
Korean-Style Vegetable Pickles
Rating: (1 rated)
  • 1 zucchini, sliced into 1/4-inch (5 mm) rounds
  • 1 bell pepper, seeded and sliced into 1/4-inch (5 mm) strips
  • 1 tbsp brown sugar
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp (15 ml) mirin
  • 1 tbsp (15 ml) rice vinegar
  • Preparation
  • In a pot of boiling salted water, blanch the vegetables for 1┬áminute. Drain. Chill under cold running water.
  • In a bowl, whisk together the brown sugar, sesame oil, mirin and rice vinegar. Add the vegetables and stir well to combine.
  • Description
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