Pour water into a saucepan and bring to a boil. Put the bell pepper in a saucepan and cook for 5-7 minutes. Remove, cool and peel.
Tear the lettuce leaves arbitrarily with your hands and put them on a serving dish.
Cut the bell pepper into long strips and spread over the lettuce leaves.
Cut the asparagus into small pieces and send it to the rest of the ingredients.
Carrots are cut in Korean (optional) and sent to our salad.
Sprinkle with corn and sesame seeds. Add salt and pepper to taste. In a small bowl, mix vegetable oil and soy sauce, pour our salad. This time I prepared portions so that everyone could refuel the plane.