Prepare the vegetables: wash, peel

Cut the zucchini slices, if very young (like me) - can rings. Eggplant also cut into large pieces and soak for 15-20 minutes in salted water. Onion cut into half rings. Green beans, boil 5 minutes in salted water. Pepper cut into arbitrary pieces or strips (not too small). Large mushrooms cut in half or into 4 pieces, small can be left whole. Carrots grate on a coarse grater or cut slices, as you like. (I'm always one carrot TRU, the second cut). So, the vegetables are ready.

Passeruem eggplant, zucchini and onion rings carrots (if any) in a small amount of vegetable oil until semi cooked. Vegetables should be slightly soft but not to take crust.

Mix thoroughly all the vegetables in a saucepan or deep bowl

Move on to the brine. Mix water, vegetable oil and vinegar. Put on the fire. Add salt and sugar. Finely chop the garlic and also add to the brine. When the brine comes to a boil, add your favorite spices. I take the Koreans in the market the mixture of spices for vegetables in Korean. Don't even know the exact composition, but I think you can not find the problem. We can restrict ground black pepper, paprika and coriander. Give brine to boil for just one minute and turn off heat.

Boiling water bays our vegetables. Allow to cool and put in a cool place for at least 6 hours.

After 6 hours, mixed salad and Korean style ready! A great appetizer, addition to any garnish, and just a separate dish. Bon appetit!