Korean-Style Vegetable Pickles
Preparation
10 MIN
Cooking
1 MIN
Output
2 cups (500 ml)

Korean-Style Vegetable Pickles

Ingredients

  • 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

  1. In a pot of boiling salted water, blanch the vegetables for 1 minute. Drain. Chill under cold running water.
  2. In a bowl, whisk together the brown sugar, sesame oil, mirin and rice vinegar. Add the vegetables and stir well to combine.