Funchoza in Korean - delicious recipes for an Asian dish. How to cook funchoza in Korean: recipes Korean vermicelli salad funchoza

Funchose burst into our kitchen like a whirlwind. Almost every fifth housewife today can diversify both the daily table and the holiday table with new salads with the addition of funchose. So what is hidden under such a mysterious name? It's simple! These are the thinnest, graceful and translucent noodles, which are prepared from the starch of various plants. It is very popular in Asian cuisine. The noodles are quite tasty, and, what is most interesting, satisfying, and are also easily absorbed by the body. For Asians, funchose is not just food, it is a symbol of longevity and health, since it contains a significant amount of minerals and vitamins. And eastern wisdom says: “The longer the noodles, the longer the life.” Where are the Italians with their famous spaghetti! Translucent vermicelli strings reach a length of up to 50 cm. They do not break during cooking. The funchoza must be long, because it is also a symbol of human life. Oriental dishes have always been distinguished by originality and a certain piquancy. Salads with funchose are no exception. After all, their composition must necessarily include a lot of spices and soy sauce, which gives the finished dish that very mystery, piquancy and originality. Funchose itself has a neutral taste, but diluting it with appetizing and bright vegetables, meat, sea and aromatic notes, we will get a truly amazing dish - a real feast of taste!

Ingredients:

140 g funchose;
150 g cucumbers (2 pcs.);
200 g carrots (1 piece);
1 tsp vinegar;
1 tbsp. water;
1 tbsp. Sahara;
2 tbsp. vegetable oil;
1-2 cloves of garlic;
1 tbsp. with a heap of spices for Korean carrots;
a pinch of salt.
1 tsp black sesame (sesame);
1 tbsp. white sesame;
soy sauce for dressing to taste.

Recipe for funchose salad with carrots in Korean

1. It goes without saying that to prepare a Korean-style funchose salad with carrots, you need to make the same Korean-style carrots, for a detailed recipe, see the link. Using a special grater with long grooves, grate the carrots and season with spices. There is more dressing than in the carrot recipe, but it will go into the salad.

2. Carefully mix all the ingredients of the salad and leave for 20 minutes so that all the smells and tastes combine and reveal their bouquet.

3. Grate the previously washed cucumbers. We use a grater for Korean carrots.

4. Now you need to prepare funchose. Simply pour boiling water over the noodles, cover with a lid, and let sit for a minute. Next, wash the funchose in running cold water and let the liquid drain. Transfer the noodles to a bowl with grated cucumbers.

5. Now add the already infused Korean carrots and garlic, which was previously passed through a press or garlic press. Season all ingredients with soy sauce and mix thoroughly so that the sauce and dressing are evenly distributed.

6. Korean funchose salad with carrots is ready! Place it on portioned plates, sprinkle with white and black sesame seeds and serve immediately. Bon appetit!

Let's prepare a bright, original, light and easy-to-prepare salad with funchose in Korean.

Funchoza is also called glass noodles or green bean noodles. Glass noodle salad can be purchased in Korean salad departments. But it’s usually with garlic, and we can emphasize the taste of noodles with vegetables and spices. And it will turn out much tastier, more original and without “garlic consequences”.

The composition of my funchose is peas, potato starch, green beans and water. Funchose, which contains rice flour, is tastier and more tender. If you find one (it used to be sold in only one store, but has now disappeared), then buy it.

Compound:

on 4 small servings

100 g funchose
1 small carrot
1 cucumber (if large, then half)
1 small pepper (if large, then half)
1/2 tsp. curry
1/2 tsp.
4 tbsp. l. soy sauce
3 tbsp. l. lemon juice
4 tbsp. l. vegetable oil (2 tbsp. for frying and 2-3 tbsp. for sauce)

Funchose salad - Korean recipe:

First we need to prepare the funchose according to the recommendations on the package. Mine said to soak it in hot water for 5-7 minutes, then drain and rinse. But I like the noodles to be more tender, so I keep them in water longer, about 15 minutes. And then follow the instructions, drain the water and rinse.
Cooking funchose
Peel the carrots and grate them into long strips on a grater for Korean salads. Heat 2 tbsp. spoons of oil in a frying pan and heat the spices. Let's put the carrots and fry them almost until ready over low heat under the lid; we don't want to fry the carrots, but to keep them juicy and soft. Cook for 5-7 minutes.
Cut the pepper into long thin strips and add to the carrots, cook together for another 5 minutes. Be guided by the smell. It smelled like baked peppers, you can turn it off.
Fry carrots with peppers
Let's quickly grate the cucumber on a Korean grater so that the juice doesn't drain too much.
Three cucumber
Place carrots with pepper and cucumber on a plate with funchose. Add soy sauce, oil and lemon juice to taste. It took me 4 tbsp. spoons of soy sauce, 3 tbsp. spoons of lemon juice and also added 2 tbsp. spoons of vegetable oil and a little asafoetida. The taste should be fresh and light. Mix the salad thoroughly, but at the same time try not to break our vegetable straws.
Mix everything
Cover the salad and leave to marinate for at least 1 hour, preferably 1.5-2 hours, and you can serve!

This year, this salad can be decorated in an original way. I put it on a plate and made a rooster's tail from carrots, peppers and cucumbers.

I drew the rooster itself with ketchup - 1 tbsp. I put a spoonful of ketchup in a ziplock bag, cut off a corner and drew the body of a rooster, made a comb and earrings from parsley leaves. And I laid out the “grass” with two sprigs of parsley.

That's all! You can surprise your guests with a strange Korean-style funchose salad with a drawn host of the year!

Bon appetit!

Olga Soldatova author of the recipe

Funchoza - noodles made from rice or soybean starch. He is a prominent representative of Asian cuisine. Both hot dishes and salads are prepared from it, often using meat products. Also known as “glass noodles,” they are present on the shelves of most Russian stores, both dry and ready-made. But many Russian residents do not know how to prepare funchose salad in Korean.

Cooking funchose in Korean at home

Properly cooked, it remains pliable, soft and tasty, but has the appearance of fragile crystal. In order to achieve the right result, you will have to adhere to the following recommendations:

Depending on the type, funchose is cooked differently. If it has a thick section, more than 3 mm, then it is boiled for 3-5 minutes. If it is thin, approximately like a nylon thread, then just pour boiling water over it and leave for a few minutes. If you overexpose it, it will begin to disintegrate and break.
Ready noodles, if they need to be stored for a long period of time, should be rinsed well with cold water and then filled with cold water. Free floating, it will not absorb moisture and will remain ready to eat.
If oil is used to protect against gluing, it is better to use refined oil, otherwise the pungent odor will penetrate into the structure and will be extremely difficult to overcome.
If the funchose is packaged in skeins, then it must be tied before throwing it into boiling water. You need to add salt and oil to the water in advance.
The Korean recipe for funchoza salad provides a large number of ingredients for dressing. You don’t have to bother, buy a ready-made supplement in the store. If you decide to cook it yourself, then you must purchase soy sauce, peppercorns and fresh chili. You should also use rice vinegar when mixing. Asian cuisine is characterized by a lot of seasoning and strong flavors, so don't be afraid to add your own touch.
After all the ingredients have been mixed, you need to let the salad rest in the refrigerator for a while. Thanks to this, flavor molecules permeate the entire structure of the funchose.

A wide variety of seasonings and herbs allows you to achieve absolutely any flavor combination that will appeal to any gourmet.

With vegetables

An excellent side dish for any meat dish. It can also be consumed by those who are on a diet, since its calorie content is extremely low.

Ingredients:

Fresh carrots – 1 pc.
Green cucumber – 2 pcs.
Pepper – 1 pc.
garlic, herbs.
Korean seasoning – 1 sachet (80 g).

The preparation is extremely simple. Cook the noodles. Carrots must be cut into thin slices or grated. Cut the remaining products into neat strips. Mix everything and leave for 1 hour.

With Korean carrots

This salad can be prepared in a matter of minutes and does not require special preparation. Just mix the pasta with Korean carrots, add spices to taste and wait a little. A tasty and original dish is ready.

The dish can be supplemented in the following way.

For this you will need:

Korean carrots 220 g.
Broccoli 120 g.
Mushrooms 120 g.
Sesame seed.
Soy seasoning.

There is not much difference in preparation. Fry broccoli with mushrooms in oil, then mix everything, season with seasonings and leave in the refrigerator for a while. You can additionally use Korean carrots in a salad with funchose to enhance the taste. If desired, you can use zucchini or cauliflower instead of broccoli.

With meat

An interesting recipe, its peculiarity is that the products are prepared using the stir-fry method. It involves briefly frying all the ingredients in hot oil. This method of processing products allows you to keep the core of vegetables crispy, and more vitamins remain in the product.

In order to prepare this “almost” salad with meat correctly at home, you will need the following products:

Rice vermicelli.
Beef or pork pulp 200 g.
One carrot.
Mushrooms 120 g.
Onion one head.
Sugar.
Sesame seed oil.
Soy seasoning.
Green onions.

Step-by-step salad recipe:

The preparatory process includes two stages. First, marinate the meat at home. To do this, chop it finely, sprinkle with pepper and salt, crush it with your hands and leave for 10 minutes. Second, make the sauce by adding sugar to the soy sauce and water mixture. It is necessary to mix the ingredients in a proportion of 200 ml. soy/200 ml. water/6 tbsp. l. Sahara. Stir everything completely.
The greens are being prepared. Mushrooms and carrots are cut into thin slices, garlic and onion are finely chopped. Everything is thrown into a hot frying pan and sautéed until golden brown, about 2 minutes.
Before this stage, you need to add oil to the frying pan, reheat and add the meat. Fry it for 5 minutes, then turn off the gas and cover the pan with a lid. It should simmer for another 3-5 minutes.
For this recipe, it is more advisable to take thicker noodles, which need to be boiled for 4 minutes. Afterwards, you need to pour the water out of the pan and rinse the pasta well in cold water. After this, for convenience, the funchose is cut into small pieces, seasoned with sesame oil and mixed with the rest of the ingredients.
The next step is to prepare the omelet. Beat the egg well, add salt and pepper. Next, it is fried in an oiled frying pan for 2 minutes, after which it is turned over and left on the turned off stove for 2 minutes. When everything has cooled down, you need to put the omelet on the board, then it is rolled up and cut into small snails.
All raw materials have been prepared and assembly can begin. All vermicelli is treated with sauce, left for 3 minutes, after which the remaining ingredients are added. It’s better not to stir too vigorously, as this can crush all the vegetables and damage the noodles. Movements should be neat and smooth.
Can be served. This salad can be considered a complete meal, as it is very filling and nutritious. It can also be a simple snack on the table. Some call this dish a salad, while others call it hot.

With shrimps

Asians eat seafood very often, and of course they will have a suitable recipe for funchose with it.

For the dish you will need:

Shrimp 300 g.
Cherry tomatoes 200 g.
Sweet pepper 100 g.
Onion head.
Garlic 20 g.
Soy sauce.
Lemon.
Greens to taste.

Prepare the dish at home as follows:

Thin noodles are poured with boiling water and left for 3 minutes with the lid on.
Prepare the ingredients. Cut the vegetables into thin strips, except tomatoes, into small slices, and peel the shrimp.
Finely chop the greens and season them with soy sauce and lemon juice.
Shrimp need to be boiled in salted water. Then clean it.
Everything is assembled simply, the pasta and shrimp are mixed, onions, carrots and tomatoes are laid out in the center. Everything is topped with dressing and served to the table.

With Chiken

Korean recipes for funchose with chicken and carrots are very popular. To prepare a simple and nutritious cold salad you will need:

Bell pepper 3 pcs.
Chicken fele 350 gr.
Garlic 30 gr.
Carrots 60 gr.
Cucumber 120 gr.

In order for the dish to be worthy of the presidential table, it is recommended to adhere to the following sequence of actions:

Cook vermicelli and chicken.
Cut the pepper, carrot and cucumber into thin strips.
Crush the garlic and finely chop into olive oil, add salt.
Finely chop the meat and mix with vegetables and pasta, season everything with sauce and leave for an hour.

Korean funchose salad with just vegetables. For it you will need:

Carrots, peppers, Chinese cabbage 200 gr.
One onion, five cloves of garlic.
Ground coriander and black pepper 10 gr.
Sugar, vinegar, soy sauce.

Step-by-step salad recipe:

Peel the vegetables and onions and cut them into semicircular pieces. Season them with seasonings for Korean carrots.
Crush the garlic and add to the oil, along with vinegar, salt, and spices.
Mix everything and put it in the refrigerator for an hour.

A very interesting combination of herbs and Korean seasoning will pleasantly surprise a Russian person. This recipe for Korean funchose with vegetables can often be found in expensive restaurants.

This option is a complete meal. Vegetables are the perfect complement to chicken, and funchoza tops it all off. To prepare this delicacy you will need:

Breast 300 g.
Sweet pepper and carrots 100 g.
Zucchini squash 300 g.
Garlic, chili pepper, vinegar, vegetable oil.

The salad is prepared as follows:

Vegetables. Carrots and peppers are cut into small strips, chili peppers and garlic are ground in a blender.
Boil the chicken and use the broth for noodles.
Ground pepper and garlic are mixed with seasonings.
All ingredients are mixed and poured with dressing.

The high energy and nutritional value of this funchose salad makes it an ideal lunch.

Let's sum it up

Funchoza with meat and vegetables in Korean is easy to prepare, but you can use it to make a dish or salad from literally anything. For lovers of light snacks, recipes filled with vegetables and lean chicken are ideal. And those who prefer to have a good meal will love spicy pork or beef with Korean carrots and eggs.

Chinese glass noodles are sold in almost every store; their cost rarely exceeds the price of high-quality regular pasta. But with funchose you can surprise your guests and household members with spicy Korean cuisine.

A bright, light and very tasty salad can be prepared from funchoza noodles with vegetables. Try adding meat or mushrooms to it - it’s very satisfying!

Our most popular Chinese noodle dish is Korean salad with vegetables. We will need funchose, vegetables (cucumber, carrots, bell pepper) and ready-made commercial dressing. In principle, you could make the dressing yourself; there is nothing complicated or hard to find: soy sauce, vegetable oil, peppers, vinegar, garlic, ginger, sugar, and some other seasonings and spices to taste. But we’ll do that another time, and today we’ll make do with a pretty decent store-bought one.

bell pepper,
Korean gas station,
Carrot,
Fresh cucumber,
Funchoza

We start cooking with the main ingredient. Chinese glass noodles don’t even need to be boiled, they are simply poured with boiling water and given a few minutes to soak – and that’s it!

Therefore, put a couple of balls of funchose in a deep bowl and bring the kettle to a boil.

Pour boiling water over the noodles and leave to soak for 3-5 minutes.

Each piece of dry funchose is a multi-meter thread wound into a ball. For ease of eating, it is advisable to shorten it: cut each ball directly in the water with kitchen scissors in 3-4 places.

Place the soaked noodles in a sieve, draining the water. You can wash it, you can not wash it - it makes no difference. If we want to have a hot side dish, then it is better not to rinse, but to serve immediately, but if we are going to make a salad, then for speed we can rinse with cold water. Set the sieve aside to allow the remaining water to drain smoothly.

Now let's take on the vegetables and make the salad. There is a rule: in salads, all products should be as close in shape as possible. That is, long thin glass noodles dictate the shape of cutting - with long noodles with a knife or using a “Korean shredder”.

After cutting, we got a very beautiful and bright set: green cucumber, orange carrot, red and yellow bell pepper.

The Chim-Chim salad dressing is completely ready for use; you just need to knead the packet thoroughly in your hands so that the contents come out completely.

Add the prepared funchose and dressing to the vegetables, mix everything thoroughly.

This is how we got a bright, cheerful, appetizing and very aromatic salad!

It’s just too early to eat a salad with funchose: you need to give the dish time to absorb and combine all the tastes and aromas into a single bouquet.

To do this, we must transfer the prepared salad with rice noodles into a container and refrigerate for at least an hour, or better yet, overnight.

Recipe 2: Funchoza salad with beef and vegetables

Funchoza (also called glass noodles) belongs to the dishes of oriental cuisine, but you can also taste it within the walls of your own home. It goes well with any meat and vegetables, and takes just a few minutes to prepare. Delicious dinner recipe.

Beef (or any meat) - 400 g
Onion (large) - 1 pc.
Carrots (large) - 1 pc.
Bell pepper (large) - 1 pc.
Rice noodles or funchose - 200 g
Soy sauce
Salt - to taste
Pepper - to taste
Oil - for frying

The meat should be cut into thin strips and fried in vegetable oil for 2-3 minutes. Then add a little water to it, close the lid and forget about it for 15-20 minutes.

At this time, you can do vegetables. Cut the bell pepper into strips.

Grate the carrots on a coarse grater or cut into strips, and fresh onions into half rings.

Add the chopped vegetables to the meat, from which all the water has already evaporated, pour a little more vegetable oil into the frying pan and leave everything to fry until the vegetables are fully cooked (about 10 minutes).

A couple of minutes before it’s ready, add a little soy sauce to the almost finished meat and vegetables (choose the sauce dosage at your own discretion), and pepper to taste.

How funchoza is prepared:

Some people soak these noodles in cold water, but this is a long and completely unnecessary task, since funchose can be prepared in another, faster and more familiar way, namely, by boiling it in boiling water.

Funchoza is cooked exactly like regular pasta, but its cooking time is exactly three minutes. After this period, you need to immediately drain the water and add the prepared funchose to the meat and vegetables.

You need to mix everything well - and the funchose with beef and vegetables is ready!

Recipe 3, step by step: funchose cooked with vegetables

Over the past few years, this transparent vermicelli has created a real sensation among Russian gourmets. The main advantage of funchose is its low calorie content and the absence of any additives in its composition, which makes it completely natural and accessible to those who prefer a vegetarian lifestyle. Funchoza consists of rice flour or rice starch and looks like thin transparent threads, for which it received another name - glass vermicelli. It has no taste or smell and goes perfectly with any vegetables and sauces, meat and fish. If you don’t know what funchose dish to prepare, we recommend starting with a light salad. We prepare a salad with funchose and vegetables, simple and tasty.

300 gr. vermicelli funchose,
1 carrot,
1 yellow and 1 red bell pepper,
1-2 fresh medium fresh cucumbers,
1 tsp rice or table vinegar,
2 tbsp. soy sauce,
1 tbsp. vegetable oil.

The first step is to soak the vermicelli for 20 minutes. While she's soaking, let's start cooking vegetables.

Wash and finely chop the carrots. You can grate it on a Korean carrot grater.

Cut the pre-washed and peeled pepper into thin strips.

Wash the cucumbers, peel them and cut into strips.

Heat a frying pan, pour a little vegetable oil into it and add pepper. It must be fried for about 4 minutes, stirring constantly.

Place the carrots next. Fry for another 3 minutes. Don't forget to stir.

Place the cucumbers into the pan next. Mix everything again. Keep on fire for another 2 minutes.

All that remains is to lightly fry the garlic; you should not fry it for a long time; as soon as the aroma comes from the fried garlic, remove from the heat.

While the vegetables are roasting, you can start preparing the funchose. Thread the threads into the vermicelli ring and place the funchose together with them in boiling water. Cook for no more than 5 minutes. Particularly thin versions of funchose can simply be poured with boiling water and left for 7-10 minutes.

Then you need to drain the funchose in a colander and rinse with cold water.

Place the funchose on a dish and remove the threads. Cut the cooled vermicelli into several pieces.

Add soy sauce to taste, 1 teaspoon of rice or table vinegar.

Mix everything thoroughly and place the vegetables in a salad bowl. Salad ready.

Recipe 4: funchose salad with meat and vegetables (with photo)

Funchoza goes well with any vegetables, meat (especially pork) and mushrooms. If guests are expected to arrive, then preparing such a hot meat and vegetable dish with funchose will not take even one hour. Our hot “glass” noodles with pork can also be included in the family menu and cooked for lunch or dinner.

funchose - 200 gr,
meat (pork) - 350-400 g,
1 pc. each: carrot, sweet pepper (bell pepper), fresh cucumber,
onions - a couple of pieces,
a couple of cloves of garlic,
one teaspoon each of coriander, paprika, a mixture of peppers, herbs,
three tablespoons of soy sauce and butter,
spoon of sesame seeds.

After washing the meat and separating its pulp from the bones, cut into narrow pieces.

Fry it in a very hot frying pan with oil for 20 minutes.

At the same time, we work with funchose, previously filled with cold water for 5 minutes. After draining the last one, pour boiling water over the “glass” noodles and leave to swell for 6-7 minutes.

Cut all vegetables into strips. When the pork is fried, remove it from the pan and fry the vegetables in the same oil. You should not subject them to this procedure for too long - they should retain their crispy structure. Usually a few minutes are enough.

Add pork to fried vegetables and stir.

Having thrown the funchose into a colander and rinsed under the tap, we give time for all the water to drain.

Having placed the noodles in the contents of the frying pan, pour in the soy sauce, add all the spices, garlic, mix (one time will be enough). If necessary, you can add a little salt.

After 10 minutes (do not close the container with a lid), remove the finished second dish from the heat and serve, lightly sprinkled with herbs.

If suddenly, which happens extremely rarely in my evening homemade version, it happens that there is some funchose with vegetables and meat left, then the next day I serve it cold, like a salad.

Recipe 5: Korean salad - funchose with beef and vegetables

350 grams Beef meat
400 grams Funchoza glass noodles
250 grams fresh cucumber
100 grams Carrots
150 grams Sweet pepper, red
100 grams Onion
100 ml Vegetable oil
50 ml Sesame oil
20 grams fresh cilantro
30 ml Vinegar 9%
20 grams Salt
50 ml Soy sauce
5 grams ground coriander
3 grams red hot pepper dry
5 grams Ground black pepper
20 grams Roasted sesame
3-4 cloves Garlic
5 grams Sugar

Let's prepare all our ingredients for the funchose salad. Wash the cucumbers, cut off the ends, and chop into thin strips. Place in a bowl. Remove the seed stalk from the sweet pepper and cut it into strips. You can take different peppers, yellow bell peppers will also work, I like red ones, they have a more pronounced sweetish peppery taste. I do not recommend using green bell peppers in this salad; they have a more tart taste and are not so tart; they emphasize the taste of the salad. Finely chop the peeled onion. Meat mode in strips. Peel the carrots and cut into long strips; if you have a special grater, you can use it. Chop a bunch of cilantro and a few cloves of garlic. Let's prepare the spices and soy sauce.

Now we need to properly prepare the funchose. Add a tablespoon of salt to boiling water. We lower the funchose and cook for 2 minutes, no more. Afterwards, you immediately need to immerse the funchose in cold water and leave it there for 10 - 15 minutes. Then put it in a colander and let all the water drain. Cut the finished funchose into approximately 7-8 cm long.

Let's start cooking meat and vegetables. We will need to fry the vegetables very quickly; they must remain half-raw. Pour about 2 tablespoons of oil into a frying pan, heat it well, and fry the meat. In order for the meat to be fried and not stewed, you do not need to put the meat in hot oil, much less salt it in advance. After 5 - 8 minutes, add salt and pepper. Fry, stirring constantly, for 15 minutes. Place the finished meat separately in a bowl.

Then heat the pan again and sauté the onion for one minute, add a little soy sauce, sauté for another thirty seconds. Set aside separately in a bowl.

Then pour vegetable oil into the frying pan, add carrots, add a little about 1 teaspoon, mix well, sauté under the lid for one minute. Transfer the carrots to a separate bowl. Pour oil into the same frying pan again, add sweet peppers and sauté for one minute. There is no need to cover the pepper. We prepared the vegetables.

Transfer the funchose into a large salad bowl and combine all the prepared ingredients. Add ground coriander, ground black pepper, salt, red hot pepper, sugar, vinegar, sesame oil, garlic, soy sauce, chopped cilantro and mix everything carefully. Glass noodle salad is ready! Enjoy your meal!

Recipe 6: Funchoza salad with mushrooms and vegetables (step by step)

It’s quite easy to prepare funchose at home, it doesn’t take much time, and it always turns out very tasty and aromatic.

funchose - 300 grams;
champignons - 400 grams;
bell pepper - 1 piece;
carrots - 1 piece;
onion - 1 piece;
sesame - 1 pack;
soy sauce - 4 tbsp. spoons;
ginger - 1 piece;
garlic - 3 cloves;
sunflower oil - 2 tbsp. spoons

Cut the bell pepper into thin strips.

I grated the carrots using a Korean carrot grater. You can also simply cut it into long strips.

Cut the onion thinly into half rings.

Wash the champignons and cut into thin slices.

Now place the peppers, carrots and onions in a hot frying pan and lightly fry for 5-10 minutes. While the vegetables are fried, put the noodles in boiling water and cook for 1 minute, then drain the water. You can also simply put the noodles in hot water for 6-7 minutes.

When the vegetables are slightly fried, add the champignons and continue to fry for another 10-15 minutes.

Grate the ginger and pass the garlic through a garlic press. And add them to the vegetables and fry for another 5 minutes.

Now put the noodles in the pan and stir

and add soy sauce. Continue stirring for 3 minutes and turn off. The noodles should be served immediately.

Sprinkle sesame seeds on top.

Recipe 7: funchose salad with vegetables and kurzhut

Funchoza - 180-200 g
White cabbage - 150 g
Cucumbers - 2 pcs. (small)
Zucchini squash (or regular one with thick skin) - 1 pc. (medium, one and a half palms long)
Bell pepper - ½ each of medium-sized vegetables (red and yellow)
Green onions - 3-4 sprigs (green part only)
Garlic - 3 small cloves
Vegetable oil - 2 tablespoons (we recommend olive)
Vinegar (optional apple, rice, wine) - 3-3.5 tablespoons
Granulated sugar - 2-2.5 tablespoons
Soy sauce (unflavored) - 4 tablespoons
Red chili pepper (ground) - 1/3 teaspoon
Ground black pepper - 1 pinch
Roasted sesame seeds (to taste) - about 2 teaspoons

Let's prepare the funchose: pour boiling water over the noodles and let it brew for 5 minutes. Rinse in cold water (!) and drain in a colander.

Fry the zucchini: wash and cut lengthwise into 4 pieces to make it easier to cut off the seeds. We don't use them. After trimming, we will be left with the densest part of the zucchini, which gives little moisture when roasting.

Cut the zucchini into strips and fry in a well-heated frying pan with vegetable oil. Important: add a little salt and stir constantly, keep for no more than 5 minutes. Our goal is to slightly soften the zucchini until it is “half cooked.”

At the end of frying, add green onions: cut the leaves into pieces 5-6 cm long and send them to the frying pan with the zucchini. Stir for 1 minute - remove from heat.

We use the remaining vegetables raw in the salad. Shred the cabbage and lightly mash with salt in a large bowl. It will be convenient to add all the ingredients here.

Wash the sweet pepper, remove the seed, and cut into thin strips. Wash the cucumbers and also cut them into strips. Use what is convenient for you - a Berner-type grater, a device for slicing Korean carrots, a sharp knife. The main thing is not to deviate from the principle of funchose salads with vegetables: even at home, for the traditional taste of the recipe, you need to ensure that the vegetables are not cut too thick.

Combine cabbage and zucchini, fried with onions, and mix. Add pepper, cucumber and noodles. Let’s take into account that the noodles are very long: we’ll align them along the length with a mound and cut them crosswise into several pieces. Sprinkle the salad with sugar. Season with garlic (which has been pressed), vinegar, soy sauce and spices. If desired, add 1 tablespoon of sesame oil (will give an Asian flavor). Mix (it’s convenient to do this with your hands).

Keep the salad in the refrigerator for 20 minutes. When serving, you can sprinkle with toasted sesame seeds.

Recipe 8: bright funchoza noodle salad with vegetables

Funchose salad with vegetables has become one of my favorites. Firstly, you can prepare it in a matter of minutes, and secondly, it turns out very tasty, moderately spicy and piquant. I serve this salad as a cold appetizer, and it can also be served as an addition to the main dish, for example, fried potatoes or boiled rice. Try this dish and I'm sure it will become your favorite among salads.

funchose - 50 g;
fresh cucumber - 1 pc.;
carrots - 2 pcs.;
bell pepper - 1-2 pcs.;
garlic - 2 cloves;
salt - ¼ tsp;
vinegar 9% - 40 ml;
soy sauce - 20 ml;
olive oil - 2 tsp;
Korean carrot seasoning - 0.5 tsp.

Recipe 9: delicious salad - funchose with vegetables in Korean

The main feature of funchose is that it does not have a pronounced taste, so by adding various products to it, you can get recipes that will please even the most picky person.

Funchoza vermicelli from green beans – 1 package
Carrots - 1 pc.
Cucumber – 1 piece
Bell pepper – 1
Korean dressing for funchose – 1 pack
Soy sauce, salt, pepper, olive oil, herbs - to taste

To prepare Korean funchose salad with vegetables at home, you need to take the ingredients according to the list.

The first thing you should start preparing is to brew funchose. The finished noodles will approximately double in size, so choose your utensils based on this. Place glass noodles in a plate, pan or any other deep container.

Pour boiled water over the funchose, cover with a lid and leave to brew for 5-7 minutes.

While the glass noodles are brewing, prepare the vegetables. Three carrots and cucumbers on a coarse grater. Cut the bell pepper into strips.

Chop the greens you like. I used parsley, green onions and cilantro.

Mix all the vegetables. You can mash the carrots separately with your hands to release their juice.

Drain the water from the funchose through a colander, rinse it with cold running water and leave for a few minutes to remove excess liquid. After this, add funchose to the vegetables.

Drizzle everything with olive or sunflower oil and soy sauce. If you like it salty, you can add additional salt. For spiciness, add pepper and garlic. I didn't add garlic.