Pepper cut in half, remove seeds, wash carefully and bake in the oven at 200-220 degrees for about 15-20 minutes. Until blackening of the skin (sometimes).

Fold in a Cup and tighten with cling film to let the peppers "sweat" and make it easier to remove the skin. For 15 minutes. Remove the skin and cut into strips.

Prepare the marinade for the peppers. Grate ginger root, mix soy sauce, honey, wine vinegar (original, rice), flakes of chili pepper (you can substitute finely chopped fresh), vegetable and sesame oil. If You don't like sesame oil, you can take only vegetable (sunflower, corn, olive).

Sprinkle sesame seeds, put in a jar and put in the fridge for a day (preferably two).