Funchose salad with carrots in Korean

Funchose salad with carrots in Korean

Savory spicy funchose salad with vegetables (carrots, cucumber and pepper) in Korean

Funchoza, or otherwise “glass” noodles made from green beans, is a mind-blowing product that itself has neither taste nor aroma. But this does not at all prevent funchose from being one of the most favorite dishes of Asian cuisine. The secret is to open the “glass” noodles, making them incredibly tasty and unique in appearance, additional ingredients and a suitable sauce.

Recipes for making funchose are very different. Various types of meat, seafood, and vegetables are added to it. But perhaps the most common dish is a Korean-style vegetable salad of funchose with carrots.

The salad in question will appeal to all lovers of spicy food, as well as fans of Asian cuisine. For those who have never tried funchose, it’s time to get to know “glass” noodles better. And you can start with this simple, but very tasty dish. For the first time making a Korean salad, I recommend purchasing a ready-made sauce, so that later it will be easier to prepare it without the help of others.

Ingredients for 4-5 servings:

• Dry funchoza – 100 g
• Large carrots - 1 pc.
• Large cucumber - 1 pc.
• Medium bell pepper - 1 pc.
• Garlic
• Dressing for funchose in Korean (4 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of Korean carrot seasoning, 1 tablespoon of sugar, 2 tablespoons of vegetable oil)

Recipe for funchose salad with carrots in Korean

1. The salad recipe is quite simple. It all depends on how correctly the noodles themselves are prepared. Place the dry funchose in a bowl, pour boiling water for a maximum of 10 minutes, or better yet for 5 minutes, otherwise it will boil and stick together.

2. While the noodles are steeping, prepare the vegetables. Using a special knife for Korean salads, cut the cucumber into strips. If you don’t have such a knife at hand, then use an ordinary one, but try to chop the vegetables as thinly as possible. It is very convenient to grate vegetables on a special grater.

3. We do the same with carrots, having previously peeled them. After this, mash the carrots a little with your hands so that they release the juice.

4. Cutting bell peppers with a special knife is quite awkward, so we just cut them into strips. Naturally, before this we carefully wash it and remove the seeds with the stalk.

5. It’s time to drain the water from the funchose, place it in a colander and rinse with cold boiled water. For convenience, we cut the noodles a little with a knife, otherwise they will be a little long in the salad, like spaghetti.

6. Place all ingredients in one bowl, add a couple of cloves of chopped garlic and Korean funchose dressing. I used ready-made dressing. In my opinion, it’s comfortable and refills are cheap.

But if you wish, you can create it yourself. Heat vegetable oil, add seasoning for Korean carrots, sugar, vinegar, soy sauce and mix everything thoroughly. Adjust the amount of ingredients to taste.

If the dressing is sour, you can add sugar, and if the dressing is unsalted, you can increase the amount of soy sauce. Keep in mind that the vegetables will still release their juice, so there doesn’t have to be a lot of dressing.

7. Mix our salad well with 2 spoons, preferably wood ones. You can use a larger bowl for this to make it more convenient.

8. The salad of funchose with carrots in Korean is ready, but there is a very important condition. It is necessary for the salad to stand in the refrigerator for at least half an hour, then all the ingredients will truly open up and acquire a catchy, rich taste. Bon appetit!

Korean carrots with funchose

I quite like anything spicy and Korean dishes are no exception. I would like to share with you a recipe for very tasty Korean carrots. It seems to me that in this recipe all the proportions are perfectly selected and due to this the carrots come out very tasty, juicy and have a special taste. Try it, you might like it too!

Ingredients for “Korean-style carrots with funchose”:

• Carrots – 1 kg
• Sugar - 2 tbsp. l.
• Salt - 0.5 tsp.
• Vinegar (9%) - 3 tbsp. l.
• Soy sauce - 2 tbsp. l.
• Garlic - 8 teeth.
• Coriander - 1 tsp.
• Red hot pepper - to taste
• Onion - 1 pc.
• Vegetable oil - 100 g
• Funchoza – 200 g

Production time: 30 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Korean-style carrots with funchose”:

All the products we need are here.

Wash the carrots, peel them and grate them on a special grater for Korean carrots.

Add sugar, salt, vinegar and soy sauce to the grated carrots. Cover with a lid and shake everything well.

Add coriander, pepper and garlic squeezed through a press to the carrots.

Chop the onion and put it in a frying pan with oil. When the onion is slightly fried and the oil is boiling, we can pour the carrots with this oil. The oil needs to be strained, because we only needed the onion for flavor.

The oil should be poured directly onto the garlic.

Pour boiling water over the funchose, cook for almost 2 minutes, turn off the heat and leave under the closed lid for another 5 minutes.

Strain the water from the funchose and add it to the carrots.

Mix everything well and let the salad brew in the refrigerator for at least 6 hours. Bon appetit!

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Funchose salad in Korean - 5 recipes with photos step by step

Funchoza is a type of noodle that is often found in Asian dishes. Funchoza in Korean is a light, easy-to-make salad, a dish of Korean cuisine, therefore, in the traditional sense, this dish will especially appeal to lovers of special and spicy food. We have prepared 5 versions of Korean-style funchose so that you can choose the best recipe for yourself.

Traditional funchoza in Korean

Production time – 30 minutes

Number of servings – 6 pcs.

A light summer salad, evenly sour and evenly sweet. Making it will take very little time, but it is best to leave this salad for at least several hours - then it will be the most special.

Ingredients

Manufacturing process

Funchoza with chicken in Korean

A hearty salad made from funchose, which contains chicken meat in addition to noodles and vegetables. This excellent salad can be served as a main course because the meat is already included.

Ingredients:

• Funchoza – 250 gr.
• Chicken fillet – 300 gr.
• Sweet pepper – 250 gr.
• Fresh carrots – 200 gr.
• Zucchini – 300 gr.
• Garlic – 3-4 cloves
• Chili pepper (fresh) – 1 pc.
• Ground coriander – 1/2 tsp.
• Soy sauce – 80 ml.
• Olive oil – 60 ml.
• Rice vinegar (can be grape) – 2 tbsp.
• Sugar – 1-2 tsp.

Manufacturing process:

1. First, boil the funchose according to the directions on the package. Drain the noodles in a colander and cool. Boil the chicken fillet in literally the same way and allow it to cool in the broth - this way the meat will not dry out.
2. Peel the carrots and wash them, then grate the root vegetable on a Korean carrot grater. If you don’t have one, you can grate it on a small grater, but this is not necessary. Peel the bell pepper from the seeds, remove the stem and literally grate into strips. Grate the zucchini on the same grater without peeling.
3. Mix the vegetables in one bowl, crush them with your hands to release the juice. Peel the garlic, chop finely and fry in hot oil. Clean the chili peppers and puree them using a blender. Add the chili puree to the garlic and stir thoroughly. Add coriander and stir.
4. Finely chop the chicken, add it to a bowl with vegetables, put boiled funchose in there and pour garlic-pepper oil over it all. Add vinegar, soy sauce and thoroughly stir the salad.
5. In order for the salad to be very spicy and juicy, it is better to let it stand for a couple of hours in the refrigerator or at room temperature. Serve Korean-style funchose with chicken as a separate dish or as a hearty side dish. Bon appetit!

Funchoza with Korean omelette

A very nourishing and appetizing variation of traditional Korean funchose with vegetables. This salad prepares very quickly, has a pleasant sourness in taste and moderate spiciness. Perfect for a hearty, hearty breakfast.

Ingredients:

• Funchoza – 200 gr.
• Tomatoes – 3-4 pcs.
• Cucumbers – 1-2 pcs.
• Chicken egg – 2-3 pcs.
• Sweet pepper – 2 pcs.
• Soy sauce – 2-3 tbsp.
• Coriander – 1/3 tsp.
• Paprika – 1/3 tsp.
• Ground aromatic pepper – 1/4 tsp.

Manufacturing process:

1. In a bowl, mix the eggs with one tablespoon of soy sauce, beat with a fork until smooth and pour into a preheated frying pan greased with olive or coconut oil. You should get a narrow, dense omelette.
2. Boil the funchose in boiling water, discard in a colander and let the noodles cool. While the noodles and omelet are cooling, carefully wash all the vegetables after carefully cutting all the ingredients into thin strips. It is best to use a special grater for Korean carrots.
3. Mix vegetables in a bowl, pour in soy sauce, add coriander and aromatic ground pepper, paprika. Cut the omelette into thin strips and place in a bowl with the vegetables, and cut the funchose in half and place there.
4. Thoroughly stir all the ingredients, you can add salt and sugar if required. Serve as a main dish or as a unique side dish. Bon appetit!

Korean-style funchoza with beef

One of the usual Korean recipes, which is distinguished by its satiety and breathtakingly appetizing smell. This dish is very simple to prepare, but guests will literally be surprised by the originality of the recipe.

Ingredients:

• Beef – 400 gr.
• Forest mushrooms (dried) – 150 gr.
• Chicken egg – 2-3 pcs.
• Bell pepper – 2-3 pcs.
• Cucumber – 2-3 pcs.
• Spinach – 50-70 gr.
• Snow-white onions – 1 pc.
• Garlic – 1 head
• Vegetable oil – 1 tbsp.
• Sesame – 1/2 tbsp.
• Soy sauce – 2-3 tbsp.
• Salt - to taste

Manufacturing process:

1. First you need to prepare all the ingredients. To do this, wash the vegetables and peel the root vegetables. We literally wash the meat and cut it in the same way as for beef stroganoff.
2. The mushrooms need to be soaked in clean water, then boiled in boiling salted water over low heat for about 10-15 minutes.
3. Beat the eggs literally in the same way as for an omelette. Cut the vegetables evenly into narrow strips and place them in separate containers. For this salad, the vegetables will need to be sautéed separately.
4. First, heat a good frying pan with a moderate amount of oil and fry thin egg pancakes from the egg consistency. They will be uneven and torn, but this is not important.
5. Next, fry the onion, cut into strips, over high heat. Add a pinch of salt to it. It is necessary to fry for no more than three minutes.
6. Next, fry the pepper over the same high heat and also add some salt. Change the oil and fry the boiled mushrooms, remembering to add salt. After the mushrooms, fry the meat, stirring constantly, until all the liquid has evaporated.
7. Lastly, you need to boil the funchose, following the instructions on the package of noodles. Throw the finished funchose into a colander, cool slightly and cut with scissors into the shortest threads.
8. In a large bowl or salad bowl, mix all the ingredients, add spices and sesame seeds, pour in soy sauce. If necessary, add more salt and ground pepper. Mix all ingredients with your hands and serve as a second course. Bon appetit!

Korean-style funchoza with shrimp

A very tasty dish, actually a delicacy. This dish is perfect for a romantic dinner or for entertaining guests who adore exotic cuisine. Be sure to try!

Ingredients:

• Funchoza – 300 gr.
• Shrimp – 400 gr.
• Sweet pepper – 1-2 pcs.
• Reddish bitter pepper – 1 pc.
• Garlic – 1/3 head
• Korean sauce (for funchose) – 1 package

Manufacturing process:

1. First, boil the funchose according to the instructions on the package of noodles. Wash the sweet pepper, remove the stem, seeds and membranes. Cut the pepper into narrow strips. Peel bitter peppers literally the same way, using gloves.
2. Chop the garlic as finely as possible along with the chili pepper. You can use a blender for this.
3. Heat the oil in a heavy-bottomed frying pan and fry the bell peppers over high heat for 2-3 minutes, turning.
4. Remove the peppers from the pan and add the garlic and pepper shrimp. Fry for a few minutes, stirring.
5. Add fried peppers, sauce, funchose. Stir all this thoroughly and fry for two to three minutes.
6. Serve the finished dish hot, arranging it in deep serving bowls. Offer chopsticks instead of regular forks. Bon appetit!

Funchoza in Korean - delicious recipes for an Asian dish

For housewives who want to pamper their loved ones with any unusual dish, such a recipe as Korean funchose is perfect. The advantage of this dish is its ease of preparation and minimum cooking time.

How to cook funchose in Korean?

In order to correctly prepare such a dish as funchoza in Korean, you must adhere to a certain sequence of actions:

1. For salad, vegetables are used: pepper, cucumber, ordinary or Korean carrots. They are cut into strips, combined with salt and sand and mixed.
2. The main component is the Korean-style funchose dressing, which is prepared by mixing soy sauce, vinegar, garlic and spices (for example, coriander, paprika, pepper).
3. Boil the funchose for 5 minutes and combine it with vegetables and dressing.
4. It is best to send the dish out at night (that is, in the dark) in the cold.

Funchoza, marinated in Korean style

The uniqueness of a dish that uses funchose as a base is that it can be consumed both immediately after production and the next day. With all this, the taste of the dish will even improve, since the ingredients will have time to soak well. The key to obtaining a tasty dish is considered to be a correctly made sauce for funchose in Korean.

• funchose – 100 g;
• cucumber – 1 pc.;
• Korean carrots – 50 g;
• garlic – 2 cloves;
• soy sauce – 3 tbsp. l.;
• olive oil.

1. Boil the funchose. Mix it with Korean carrots. Add soy sauce.
2. Cut the cucumber into strips, squeeze out the garlic and add to the funchose.
3. Sprinkle everything with oil and let it sit for a couple of hours.

Korean funchose recipe with vegetables

A common way to prepare the dish is funchoza with vegetables in Korean. Fresh vegetables complement rice noodles perfectly. Korean-style funchoza is very tasty, the recipe for which involves adding vegetables such as peppers (hot or sweet), cucumbers, radishes, onions, carrots, and mushrooms.

• funchose – 100 g;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• pepper – 1 pc.;
• garlic – 1 clove;
• greenery;
• dressing for funchose – 1 sachet (80 g).

1. Boil the funchose and wash it.
2. Grate the carrots on a special grater, mash and throw to form juice.
3. If you don’t have a ready-made dressing, you can create it yourself by making a mixture of oil, vinegar, sugar, salt, coriander, garlic, ginger, chili pepper.
4. Cut the cucumbers and peppers into strips, chop the greens.
5. Let marinate for 2 hours or more.

Funchoza with chicken in Korean

An indescribably successful combination is Korean-style funchose with meat. This composition of goods allows you to get an indescribably rich taste combination. In particular, funchose mixes well with chicken. A properly prepared dressing based on soy sauce and hot spices will help complete the culinary masterpiece.

• pepper – 2 pcs.;
• funchose – 200 g;
• chicken – 300 g;
• garlic – 3 cloves;
• olive oil – 3 tbsp. l.;
• carrots – 1 pc.;
• cucumber – 2 pcs.;
• soy sauce – 3 tbsp. l.

1. Boil funchose and chicken. Cut the meat into cubes.
2. Cut the vegetables into strips.
3. Create a dressing: mix squeezed garlic, oil, spices.
4. Mix everything. Funchoza prepared in Korean is soaked for 2 hours.

Funchoza with meat and vegetables in Korean style

The recipe for Korean-style funchose with meat and vegetables is considered popular and memorable. The traditional cooking method is one that uses pork, but some other type of meat is also allowed: beef, chicken, turkey. The unique taste is completed by various vegetables, which are selected according to the personal taste of the hostess.

• meat – 300 g;
• funchose – 0.5 packs;
• Korean carrots – 100 g;
• cucumber – 1 pc.;
• pepper – 0.5 pcs.;
• garlic – 3 cloves;
• olive oil – 3 tbsp. l.;
• soy sauce – 3 tbsp. l.

1. Cut the meat into strips and fry.
2. Boil the noodles.
3. Chop the garlic, chop the vegetables, add everything to the meat along with funchose and mix well.
4. Top with sauce and butter. Funchoza in Korean is used immediately after cooking or cooled.

Korean funchoza with omelette - recipe

There are a huge number of methods by which funchose is made in Korean at home. One successful option would be to replace Korean carrots, which is a very common ingredient, with an omelette. It will give the dish additional zest and piquancy.

• funchose – 100 g;
• tomatoes – 2 pcs.;
• cucumbers – 1 pc.;
• mayonnaise – 1 tbsp. l.;
• testicle – 1 pc.;
• pepper – 1 pc.;
• soy sauce – 1 tbsp. l.;
• dressing – 20 g.

1. Mix the egg and mayonnaise and fry, making an omelette.
2. Cut the vegetables into strips.
3. Boil funchose and combine it with vegetables. Top with a mixture of dressing and sauce.

Salad with funchose and Korean carrots

For almost all chefs who decide to make funchose salad, the Korean recipe involves the use of pickled carrots. This component completely complements the dish and combines amazingly with rice noodles. Olive oil with crushed garlic is excellent as a dressing.

• funchose – 150 g;
• cucumber – 1 pc.;
• Korean carrots – 100 g;
• soy sauce – 30 g;
• garlic – 3 cloves;
• olive oil.

1. Boil the funchose.
2. Cut the cucumber into strips. Mix it with noodles and carrots.
3. Add crushed garlic to the oil. Pour it over the dish and also pour in the sauce.
4. Mix. Funchoza prepared in Korean is ready.

Funchoza with mushrooms in Korean

For vegetable eaters and dieters (Diet is a set of rules for human consumption of food) , Korean-style funchose without meat is perfect. The satiety and rich taste of the dish comes from mushrooms, which can be used from the forest, the freshest store-bought champignons, or canned mushrooms. The recipe for making funchose in Korean assumes that vegetables are used as additional components: carrots, peppers, onions.

• funchose – 250 g;
• mushrooms – 300 g;
• carrots – 1 pc.;
• pepper – 1 pc.;
• onions – 2 pcs.;
• garlic – 4 cloves;
• vegetable oil – 3 tbsp. l.;
• soy sauce – 2 tbsp. l.

1. Chop vegetables.
2. First fry the onion, then add mushrooms to it, fry for 5 minutes.
3. Add carrots and peppers, simmer for another 5 minutes.
4. Add garlic and sauce, simmer for another 3 minutes.
5. Boil funchose and combine it with vegetables.

Korean funchose soup

People love to eat rice noodles not only in the form of salad; making funchose in Korean can also be done in the form of soup. Following these steps will not take much effort from the housewife, and the end result will be a nutritious dish with a rich flavor. You can add extraordinary piquancy to the dish if you use a number of types of meat, for example, pork and chicken.

• pork – 250 g;
• chicken wings – 5 pcs.;
• Chinese cabbage – 1/4 fork;
• ginger – 10 g;
• soy sauce – 10 ml;
• green onions – 1 bunch;
• funchose – 250 g.

1. Boil chicken broth.
2. Cut the pork and fry it.
3. Chop the cabbage, add it to the meat and simmer.
4. Add funchose to the broth, cook meat and cabbage for 10 minutes.
5. Add finely chopped onion and grated ginger. Pour in the sauce.