Funchoza in Korean (7 production options)

How to prepare funchose 7 methods

1. Funchoza in Korean

Ingredients:
– Vermicelli funchose – 145 g,
– carrots – 100 g,
– fresh cucumbers – 145 g,
– sweet pepper – 45 g,
– garlic – 15 g,
– greens – 30 g,
– dressing for funchose – 115 g.

Preparation:
Pour boiling water over funchoza for 5-7 minutes, discard in a colander and wash with cool boiled water. Chop all vegetables, not counting garlic and herbs, into narrow strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until juice appears. Combine all the products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.

2. Funchoza with mushrooms and vegetables

Ingredients:
– Rice noodles 250 g
– Bell pepper 1 pc
– Carrot 1 pc
– Zucchini 1 pc
– Onion 1 pc
– Tomato 1 pc
– White mushrooms, boiled 150 g
– Chinese cabbage 100 g
– Fresh ginger to taste
– Garlic to taste
– Soy sauce

Preparation:
Bring water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water. Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced zucchini and pepper.

3. Funchoza with beef

Ingredients:
– 300 gr.
boiled funchose – 1 tbsp.
vegetable oil – 300 gr.
beef fillet – 2 medium-sized carrots
– 1 bell pepper (I used yellowish)
– 1 onion
– 2 cloves garlic
– 2 tbsp.
soy sauce - salt, pepper

Preparation:
Heat vegetable oil in a deep frying pan and fry beef fillet, cut into thin slices, in it.
When the meat acquires a golden color, add carrots and bell peppers, cut into narrow strips, and an onion, cut into half rings. Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, dark pepper to taste, and simmer for another 5 minutes. Add previously boiled funchose to the prepared meat and vegetables, mix carefully, cover with a lid and heat over low heat for 2 minutes. You can replace the pepper with greenish radish; my family doesn’t eat it, so I add pepper.

4. FUNCHOSE WITH MEAT

Ingredients:
– meat-200-300 gr.,
– funchose-200 gr.,
– onion-3.4 heads,
– Korean prepared carrots-300 gr.
as much as possible, - a little vinegar,
- Korean seasoning for carrots,
- salt, pepper.

Preparation:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to cut it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat. Combine in a larger bowl. boiled funchose (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let it cool, and of course test it.

5. Funchoza with cucumber and carrots

Ingredients:
– 100 g funchose,
– 60 g Korean carrots,
– 20 g soy sauce,
– 2 cloves of garlic,
– 1 fresh cucumber,
– olive oil.

Preparation:
Boil the noodles, dry them, and let them cool. Cut the cucumber into long, narrow strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix. This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your own taste and invent your own recipes for salads with funchose - in principle, the abilities in this case are limitless, do not be afraid to show your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

6. Funchoza with meat

Ingredients:
– 700 g of meat,
– 250 g of funchose,
– 1 carrot,
– 1 onion,
– 2 cloves of garlic,
– soy sauce,
– olive oil,
– dark pepper,
– salt

Preparation:
Peel the carrots and onions, cut the onions into half rings, grate the carrots on a large grater, cut the meat into thin strips about 0.5 cm wide. Boil the funchose, discard in a colander, rinse with cool running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cool.

7. Funchoza with shrimp

Ingredients:
– 100 g funchose,
– 10 peeled boiled shrimp,
– 1/2 sweet pepper,
– 3-4 green onions,
– 1 clove of garlic,
– 1/2 carrot,
– 2 tsp.
sesame oil, – 1/2 tsp.
sesame seeds, - soy sauce,
- parsley.

Production:
Prepare funchose according to directions.
Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve the funchose with shrimp hot or cool. There are many other methods for making funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious for you! 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:

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.

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.

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.

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.

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:

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.

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 and then carefully cut all the ingredients into thin strips. It is best to use a special grater for Korean carrots.

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.

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:

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.

The mushrooms need to be soaked in clean water, then boil them in bubbling salted water over low heat for about 10-15 minutes.

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.

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.

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.

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.

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.

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:

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.

Grind the garlic as finely as possible together with the chili pepper. You can use a blender for this.

Heat the oil in a heavy-bottomed frying pan and fry the bell peppers over high heat for 2-3 minutes, turning.

Remove the peppers from the pan and add the garlic and pepper shrimp. Fry for a few minutes, stirring.

Add fried peppers, sauce, funchose. Stir all this thoroughly and fry for two to three minutes.

Serve the finished dish hot, arranging it in deep serving bowls. Offer chopsticks instead of regular forks. Bon appetit!

Funchoza in Korean (7 production options)

How to prepare funchose 7 methods

1. Funchoza in Korean

Ingredients:
– Vermicelli funchose – 145 g,
– carrots – 100 g,
– fresh cucumbers – 145 g,
– sweet pepper – 45 g,
– garlic – 15 g,
– greens – 30 g,
– dressing for funchose – 115 g.

Preparation:
Pour boiling water over funchoza for 5-7 minutes, discard in a colander and wash with cool boiled water. Chop all vegetables, not counting garlic and herbs, into narrow strips, finely chop the herbs and garlic. Grind the chopped carrots with your hands until juice appears. Combine all the products and mix well, then leave in the cold for 2 hours to infuse, and mix thoroughly again before serving.

2. Funchoza with mushrooms and vegetables

Ingredients:
– Rice noodles 250 g
– Bell pepper 1 pc
– Carrot 1 pc
– Zucchini 1 pc
– Onion 1 pc
– Tomato 1 pc
– White mushrooms, boiled 150 g
– Chinese cabbage 100 g
– Fresh ginger to taste
– Garlic to taste
– Soy sauce

Preparation:
Bring water to a boil, add some salt, put the noodles in boiling water, remove the pan from the heat and leave the noodles for 5-7 minutes. Then place the noodles in a sieve to drain the water. Heat olive oil in a frying pan. Place finely chopped onions and carrots in oil. Fry until golden brown and add thinly sliced zucchini and pepper.

3. Funchoza with beef

Ingredients:
– 300 gr.
boiled funchose – 1 tbsp.
vegetable oil – 300 gr.
beef fillet – 2 medium-sized carrots
– 1 bell pepper (I used yellowish)
– 1 onion
– 2 cloves garlic
– 2 tbsp.
soy sauce - salt, pepper

Preparation:
Heat vegetable oil in a deep frying pan and fry beef fillet, cut into thin slices, in it.
When the meat acquires a golden color, add carrots and bell peppers, cut into narrow strips, and an onion, cut into half rings. Fry everything together for another 10 minutes, then add chopped garlic, soy sauce, salt, dark pepper to taste, and simmer for another 5 minutes. Add previously boiled funchose to the prepared meat and vegetables, mix carefully, cover with a lid and heat over low heat for 2 minutes. You can replace the pepper with greenish radish; my family doesn’t eat it, so I add pepper.

4. FUNCHOSE WITH MEAT

Ingredients:
– meat-200-300 gr.,
– funchose-200 gr.,
– onion-3.4 heads,
– Korean prepared carrots-300 gr.
as much as possible, - a little vinegar,
- Korean seasoning for carrots,
- salt, pepper.

Preparation:
Slice the meat thinly (it’s better if it’s slightly frozen, then it’s easier to cut it thinly), fry in vegetable oil, add salt, add onion chopped into half rings, fry lightly, add Korean carrots, mix, heat. Combine in a larger bowl. boiled funchose (it’s better to cut it right away) with meat and vegetables, add seasoning for Korean carrots, a little vinegar (as you like), salt if necessary, pepper. Let it cool, and of course test it.

5. Funchoza with cucumber and carrots

Ingredients:
– 100 g funchose,
– 60 g Korean carrots,
– 20 g soy sauce,
– 2 cloves of garlic,
– 1 fresh cucumber,
– olive oil.

Preparation:
Boil the noodles, dry them, and let them cool. Cut the cucumber into long, narrow strips. Combine noodles with carrots and cucumber, add soy sauce. Chop the garlic, mix with olive oil, season the salad and mix. This is a basic recipe for salad with funchose. If you add, for example, pieces of fried chicken to these ingredients, you will get a delicious salad with funchose and chicken - add products to your own taste and invent your own recipes for salads with funchose - in principle, the abilities in this case are limitless, do not be afraid to show your imagination. Meat, fish, seafood, and a lot of options for other vegetables (eggplant, zucchini, bell peppers, radishes, onions, etc.) are suitable.

6. Funchoza with meat

Ingredients:
– 700 g of meat,
– 250 g of funchose,
– 1 carrot,
– 1 onion,
– 2 cloves of garlic,
– soy sauce,
– olive oil,
– dark pepper,
– salt

Preparation:
Peel the carrots and onions, cut the onions into half rings, grate the carrots on a large grater, cut the meat into thin strips about 0.5 cm wide. Boil the funchose, discard in a colander, rinse with cool running water, and dry. Heat a frying pan with olive oil, add meat, fry for 5 minutes, pepper and salt, add onion, stir, add carrots, stir again, pour in soy sauce, add funchose and garlic passed through a press, stir, simmer for 5 minutes, stirring, serve hot or cool.

7. Funchoza with shrimp

Ingredients:
– 100 g funchose,
– 10 peeled boiled shrimp,
– 1/2 sweet pepper,
– 3-4 green onions,
– 1 clove of garlic,
– 1/2 carrot,
– 2 tsp.
sesame oil, – 1/2 tsp.
sesame seeds, - soy sauce,
- parsley.

Production:
Prepare funchose according to directions.
Cut the vegetables into strips, place in a frying pan with vegetable oil and fry for 2-3 minutes, add peeled ready-made shrimp, simmer for 1 minute, add garlic, onions passed through a press, sprinkle with sesame oil, soy sauce, add funchose, stir and simmer for a minute, Before serving, sprinkle with sesame seeds and chopped parsley, serve the funchose with shrimp hot or cool. There are many other methods for making funchose, but there is also a universal recipe - cook these noodles with your favorite products and get a dish that will be the most delicious for you! Bon appetit!

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Salad with funchose and vegetables in soy sauce: a simple and tasty recipe for making at home

Greetings, dear readers! I would like to share a traditional recipe for a simple and tasty salad with funchose and vegetables. The highlight of this Korean dish is glass noodles - funchose. In Asian countries it is very popular and is made from starch.

In Russia, glass noodles are often incorrectly called rice noodles. A product made from flour differs from a product made from starch in that after cooking it becomes snow-white and looks like spaghetti, while starch funchose becomes translucent. It has a neutral taste and perfectly softens the spiciness of seasonings. You can combine glass noodles with seafood, chicken, vegetables and other ingredients. You don’t have to cook Korean-style funchose at home; you can buy narrow translucent noodles in the store in dry form.

Ingredients

Traditional recipe

Video recipe

Health benefits of salad

A dish based on funchose contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, which are responsible for metabolic processes in the body. It is rich in various useful substances: potassium, magnesium, sodium, folic acid, riboflavin, folic acid and other minerals.

Salad with funchose improves brain function, lowers blood sugar levels (the internal environment of the human and animal body) , improves the digestion process and intestinal motility, and rejuvenates facial skin.

Useful tips

Funchoza can be created in different thicknesses. If you decide to cook thick noodles, you should boil them in boiling water for 4-5 minutes. The development of cooking is reminiscent of the production of ordinary pasta. It is necessary to bring the water to a boil, put the funchose in it, boil it, put it in a colander and wash it. It is important not to overcook the noodles. It should be soft and slightly crispy. If you are preparing narrow noodles, they should not be boiled. Just steam the product with boiling water for a couple of minutes.

Add a couple of tablespoons of vegetable oil to the water while cooking the noodles to prevent them from sticking. Funchose should be cooked in a large saucepan. 100 g of product requires 1 liter of water.

If the dressing for funchose contains soy sauce, then there is no need to add salt to the water where the noodles are cooked.

To make the dish even tastier, I recommend leaving it in a cold place for a while. It will be saturated with the smell of spices and sauce.

The salad with funchose can be served hot or cool. It is suitable as a side dish for mushroom and meat dishes.

5 extraordinary production options

With Chiken

A hearty and delicious dish of glass noodles and chicken with the addition of tomatoes, cucumbers, peppers and garlic. I recommend using chicken breast for him. Instead of salt, a ready-made mixture of salt and various spices is excellent. The dish will turn out tender and tasty if the meat is marinated for at least 30 minutes.

You can decorate portioned plates with green onions and other herbs. Chicken mixes well with canned olives, carrots, and tomatoes. I like to add lemon juice for a little kick.

With beef and vegetables

A catchy and fragrant salad that you can quickly and easily prepare with your own hands. The main ingredients in it are beef slices, funchose, carrots, onions and bell peppers. The noodle dressing is made from soy sauce, rice vinegar and spices. A dish with beef and vegetables is perfect for lunch or dinner.

The snack is considered balanced, so it can be added to the proper nutrition menu. It does not harm the figure, and vegetables add freshness, juiciness and lightness to the dish. Vegetarians can replace beef with soy meat.

With squid and mushrooms

Light and tender salad. Can be a nice dinner and vary your diet. I recommend using champignons for the dish.

The savory dressing comes from vegetable oil, apple cider vinegar, lemon and spices.

With shrimps

A delicious, refreshing salad that will appeal to all lovers of Asian cuisine. It comes out catchy, juicy and light. Perfect for a formal table. To make it you will need boiled frozen shrimp, glass noodles, bell peppers and carrots.

I make the dressing from soy sauce and sesame oil with the addition of rice vinegar, garlic and chili pepper. Infuse the finished dish in the refrigerator for 30-40 minutes. Can be served as a cool snack, garnished with chopped parsley and sesame seeds.

With egg pancakes

A hearty, tasty and light salad based on everyday ingredients. To make it, just take funchose, sausage or ham, tomatoes and cucumbers. We make pancakes from beaten eggs, starch, flour and water. In the future they need to be cut into strips.

We prepare the dressing for the dish from soy sauce, sesame oil, vinegar, garlic and salt.

Conclusion

In the article, we looked at what funchose is made from and looked at several options for salads based on it, which can simply be prepared at home with the smallest list of ingredients. The calorie content of the dish depends on the composition. I prefer to pair it with seafood or chicken.

Have you tried Korean salad with funchose? Tell us more in the comments!