Funchoza with Korean carrots. recipes with chicken, vegetables, beef, seafood

Funchoza is rice noodles. It is also called glass, starch or Chinese.

This product may seem tasteless to some, and this is actually true.

In order for funchose to manifest itself, you need to choose the right addition to it.

And it’s not at all difficult to do.

Noodles are prepared with a variety of products, but the snack made from funchose with carrots is especially tasty. Shall we cook?

Funchoza with chicken breast

Fans of the fitness menu can also prepare a healthy salad with unusual noodles, replacing pork with light chicken breast. To make the chicken more juicy, it must be fried until caramelized in soy sauce, but you can reduce the amount of fat to a minimum if you replace the fried chicken with boiled breast.

Ingredients:

• 2 chicken fillets or 1 breast;
• 220 grams of funchose;
• 1 bell pepper;
• 1 zucchini;
• 1 carrot;
• 2 cloves of garlic;
• 1 chili pepper;
• rice vinegar – 2 tablespoons;
• soy sauce – 30-40 ml;
• Sesame oil.

Preparation:

Cut the chicken breast into equal cubes and place in a hot frying pan with a little oil. When the chicken has set into a thin crust, add a little soy sauce to it and continue stirring until the sauce begins to caramelize.

Leave the chicken to cool and prepare the noodles. To do this, lower it into boiling water for 4-5 minutes, no more. Drain the water through a colander.

Cut the vegetables into small cubes. For carrots and zucchini, you can use a special grater. Grind the chili pepper and garlic in a blender until smooth.

Mix the chicken, noodles and all the spices, add all the liquid ingredients and refrigerate for at least 1 hour.

Video recipe for hot funchose with bell pepper and chicken

Any housewife will be delighted with a recipe that can be used to prepare a hot dish in a maximum of 30 minutes. You can also add this option to your piggy bank and please your family. You can increase the amount of ingredients depending on how many mouths you need to feed. Watch a detailed video with a full description of how to prepare funchose with chicken and vegetables.

Ingredients (for 2-3 servings):

• Funchoza – 100 gr
• Chicken breast - 1 pc.
• Soy sauce - 2-3 tablespoons + 1 tablespoon for sauce
• Seasoning for chicken - to taste
• Salt - to taste
• Potato starch - 1 tablespoon
• Bell pepper - 1 pc.
• Butter - 10 g
• Garlic - 2 cloves
• Grated ginger - 1 tablespoon
• Olive oil - 3 tablespoons
• Fresh parsley and cilantro - a bunch by eye
• Green onions - a small bunch

That's all for today. As you have seen, very tasty dishes for lunch or dinner can be prepared by spending very little time on it. Cook for yourself and your loved ones, delighting them every day with something new and satisfying.

Enjoy your meal! Bye!

Funchoza with carrots - useful tips and tricks

• Oil added to the water when preparing funchose will prevent the noodles from sticking and improve the taste of the finished snack.

• Rice noodles from different manufacturers may vary in thickness, so you need to cook them according to the instructions on the specific package.

• Rice noodles cannot be prepared in advance; they lose their taste when stored. But if you manage to cook more noodles, then you can put them in the refrigerator, but do not freeze them.

• Do I need to chop the noodles for the salad? The dry product is very fragile and the pieces will turn out uneven. It is better to boil the funchose, then put it on a cutting board and cut it with a knife.

• It is better to undercook rice noodles than to overcook them. If it turns out sticky or stuck together, then it will no longer be suitable for salad. But don't rush to throw away the product. You can cook an omelette or casserole with it; in this form it is better to combine it with minced meat.

Useful links:

Recipe for funchose salad with carrots in Korean

1. The salad recipe is quite simple. It all depends on how well the noodles themselves are prepared. Place the dry funchose in a bowl, pour boiling water for a maximum of 10 minutes, or better 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 a regular 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, after peeling 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 inconvenient, so we just cut them into strips. Naturally, before this we thoroughly wash it and remove the seeds with the stalk.

5. It’s time to drain the funchose water, place it in a colander and rinse with cool boiled water. For convenience, cut the noodles a little with a knife, otherwise they will be 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 is convenient and refilling is inexpensive.

But if you wish, you can do 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 turns out to be sour, you can add sugar, and if the dressing is unsalted, you can increase the volume of soy sauce. Please note that the vegetables will still release juice, so there should not be too much dressing.

7. Mix our salad thoroughly with two spoons, preferably wooden. You can use a larger bowl for this to make it more convenient.

8

It seems that the Korean-style funchose salad with carrots 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 bright, rich taste

Bon appetit!

Related sections: Vegetables Homemade salads, Vegetable salads

We recommend: Similar homemade recipes:

Sequence of preparation steps

Let's do some noodles. Pour boiling water over the noodles in a deep bowl. We salt it. The water should completely cover the funchose. The noodles need to remain in this state for at least three minutes and no more than five. As soon as it has steamed safely, place it on a sieve to remove excess liquid. Add the noodles to the carrots and mix both ingredients. We wait ten minutes. Funchoza with carrots in Korean can be tasted after this time.

“Chapche” salad with funchose, meat and mushrooms

The combination of caramelized meat and shiitake mushrooms gives this salad a special taste. The dish is balanced in the amount of proteins, fats and carbohydrates. And vegetables with spinach saturate it with vitamins and bright colors. Chapche salad fits perfectly into the holiday menu and at the same time can become a complete lunch or dinner.

Cooking time: 40 minutes Number of servings: 4

Ingredients:

• funchose (150 g);
• lean meat – beef/chicken/turkey (200 g);
• spinach (1 bunch);
• carrots (medium, 1 pc.);
• onion (1 pc.);
• champignon mushrooms (100 g);
• dried shiitake mushrooms (5-7 pcs.);
• garlic (3 cloves);
• green onions (50 g);
• dark soy sauce (4 tbsp.);
• sesame oil (3 tbsp.);
• vegetable oil (5 tbsp);
• sugar (2 tbsp);
• black pepper (to taste);
• sesame seeds (to taste).

Preparation:

1. Pour boiling water over shiitake mushrooms and leave for 10-15 minutes. Remove the softened mushrooms, carefully squeeze out the liquid and cut into thin slices.
2. Peel the onions, chop them into half rings, and wash the green onions and cut them into pieces 3-4 cm long.
3. Peel the carrots and cut into thin strips.
4. Wash the champignons thoroughly and chop coarsely.
5. Cut the meat into thin cubes.
6. Place the funchoza in a saucepan, pour boiling water over it, cover with a lid and leave for 8 minutes. Then drain in a colander, cut with scissors and season with 1 tbsp. l. sesame oil and 1 tbsp. l. soy sauce.
7. Wash the spinach thoroughly, cut off the tough stems, blanch in boiling water for 1 minute, immediately transfer to cold water, then squeeze with your hands, chop coarsely and transfer to the funchose.
8. Heat 1 tbsp in a frying pan. l. vegetable oil, fry the carrots in it for 4-5 minutes and transfer to the funchose.
9. In the same frying pan, heating 1 tbsp. l. vegetable oil, successively fry the onions, champignons until slightly golden brown, and green onions until softened. Transfer vegetables to funchose.
10. Heat another 1 tbsp in a frying pan. l. Add vegetable oil to meat and shiitake, fry until golden brown, add finely chopped garlic, sugar, 1 tbsp. l. soy sauce and, stirring constantly, caramelize the meat for another 1 minute. Place the mixture in a bowl with funchose.
11. Season the salad with the remaining soy sauce and sesame oil.
12. Before serving, garnish the salad with sesame seeds toasted in a frying pan.

We invite you to watch a detailed video recipe for preparing Chapche salad:

Nutritional and energy value:

Ready meals
kcal 2377.4 kcal	proteins 28.6 g	fat 102.8 g	carbohydrates 354.9 g
Portions
kcal 237.7 kcal	proteins 2.9 g	fat 10.3 g	carbohydrates 35.5 g
100 g dish
kcal 140.7 kcal	proteins 1.7 g	fat 6.1 g	carbohydrates 21 g

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 tbsp
• 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 “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 and 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.

Ingredients:

• Funchoza – 250 grams
• Bell red pepper - 1/2 piece
• Bulgarian yellow pepper - 1/2 pieces
• Carrots – 1 piece
• Cucumber – 1 piece
• Onions – 1 piece
• Garlic - 3-4 cloves
• Soy sauce - 2 tbsp. spoons
• Rice vinegar - 2-3 tbsp. spoons
• Paprika – 1 teaspoon
• Ground coriander - 1 teaspoon
• Olive oil - 4 tbsp. spoons
• Sugar - 1/2 teaspoon (to taste)
• Salt - 1 pinch (to taste)

Number of servings: 2-4

Composition and calorie content

Despite the increased carbohydrate content, funchose has an advantage over regular pasta made from flour. Glass noodles do not contain gluten, which often causes allergic reactions. The composition includes vitamins and minerals, the content of which is reflected in the table.

Table - Nutrients contained in funchose

Compound	Content per 100 g, mg	Beneficial features
Sodium	182	— Regulates acid-base balance; — normalizes the digestion process; - stimulates muscle function
Phosphorus	153	— Part of bones, muscles, tooth enamel; - important for the growth and development of the body; - releases energy
Potassium	30	— Relieves swelling, pain, muscle cramps; — strengthens the heart muscles; - maintains water-salt balance
Calcium	18	— Strengthens muscle and bone tissue; - participates in blood clotting; - helps the functioning of the nervous system; – makes the walls of blood vessels elastic and mobile
Magnesium	12	— Improves memory, promotes mental activity; - improves mood; - regulates the functioning of muscles and the musculoskeletal system
Zinc	0,74	— Promotes rapid healing of wounds; - stimulates brain activity; - restores bone and muscle tissue
Iron	0,7	— Helps absorb B vitamins; - transports oxygen to cells; - participates in the process of hormone synthesis
Vitamin PP	0,22	— Supports the functioning of the cardiovascular system; - controls blood cholesterol levels; - takes part in the formation of hormones
B vitamins	0,05	— Participate in the metabolic processes of the body; - stimulate the production of hormones and enzymes; - promote tissue regeneration; - support the immune system
Selenium	0,015	— Strengthens the immune system; - promotes the production of male reproductive cells

In dry form, funchose contains 351 kcal per 100 g. But after cooking, saturated with moisture, the noodles turn into a dietary dish. The energy value of cooked funchose is 80 kcal per 100 g. Most of the composition is occupied by carbohydrates - 24 g. For a balanced diet, it is better to consume the finished dish with foods rich in lipids and proteins.

Korean funchose recipe with vegetables

Kitchen equipment and utensils: board for cutting vegetables, knife, saucepan, spatula or slotted spoon, strainer or colander, vegetable peeler, shredder, garlic press, kitchen scissors, spacious salad bowl.

Ingredients

Funchoza	1 package
Carrot	1 PC.
Fresh cucumber, salad	1 PC.
Bell pepper red and yellow	½ pcs.
A mixture of sea and Chinese salt	pinch
Ground coriander	½ tsp.
Ground red hot pepper	¼ tsp.
Acetic acid, 70%	½ tbsp. l.
Garlic	3 cloves
Soy sauce	1-1.5 tbsp. l.
Vegetable oil	100 ml
Ground black pepper, granulated sugar	taste

Step-by-step preparation of rice noodle salad

1. Boil 1 package of funchose in boiling, lightly salted water for two minutes, stirring the rice flour noodles occasionally.
2. Place the finished noodles in a strainer or colander and rinse with cold running water. Without removing from the colander, make several cuts in the funchose with kitchen scissors to shorten the length of the noodles, and transfer to a deep salad bowl.
3. Dissolve the peeled raw carrots into thin strips on a shredder, lightly squeeze and place on top of the funchose.
4. Cut one fresh salad cucumber in the same way as carrots - into thin strips, and place in a salad bowl.
5. Thinly slice the red and yellow bell pepper halves into semicircles and place on top of the cucumber.
6. Salt with a large pinch of a mixture of Chinese and sea salt, taken in a 1:1 ratio. Add half a teaspoon of ground coriander (cilantro seeds) and ¼ teaspoon of ground hot red pepper to the salad.
7. Pour half a tablespoon of acetic acid over the salad.
8. Crush three cloves of garlic into the salad with a garlic press, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.
9. Mix the contents of the salad bowl thoroughly and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.

Video recipe

I offer you to watch a short video about preparing a Korean salad with funchose and Korean carrots - a root vegetable cut in a certain way

Please note how easy and simple it is to prepare this exotic dish for our cuisine.

With seafood

This delicacy turns out to be slightly spicy, piquant and very appetizing. It contains useful amino acids and vitamins, so eating the snack will bring not only pleasure, but also benefit.

Ingredients

The composition of the savory delicacy is simple:

• noodles – 150 g;
• carrots – 150 g;
• assorted seafood – 200 g;
• ground paprika – 5 g;
• seasoning mixture for Korean carrots – 1 tsp;
• salt – 5 g;
• vinegar (9%) – 80 ml;
• vegetable oil – 30 ml;
• soy sauce - 30 ml.

Step-by-step cooking process

By following these instructions, you can make a delicacy that will please even picky gourmets:

1. After putting the vermicelli in a saucepan, you need to fill it with as hot water as possible. After closing the container with a lid, you will need to leave the mixture to swell for 10 minutes. Then the noodles should be placed in a colander and, after rinsing, left over the sink until excess moisture drains from them.

2. After washing and lightly scraping the carrots, you need to grate them with a special grater.
3. Frozen seafood platter should be placed in a dry frying pan and, stirring occasionally, fry over medium heat until cooked. It will take no more than 5 minutes. Then the mass must be poured into a colander and wait until excess moisture drains from it.
4. In a salad bowl with high sides, combine chopped carrots with noodles and assorted seafood. After seasoning the mass with a special set of spices and paprika, as well as pouring vinegar, vegetable oil and soy sauce into it, you need to mix it carefully.

The treat must be kept in the refrigerator. And you can take a sample from it no earlier than after 6-8 hours. During this time, the ingredients will marinate well.

Korean funchose salad recipe with meat

Pork is a hearty meat that is considered the most high-calorie among those that we consume most often. If you want a tasty and satisfying meal, this recipe is for you!

For those who like to eat delicious food and recharge with vitamins, we recommend trying salads and red, purple and blue cabbage. The unsurpassed taste and benefits of the dishes will, as always, be appreciated.

For the Korean funchose salad you need:

• 2 fresh cucumbers;
• 190 grams of Korean carrots;
• 1 package of funchose;
• 270 grams of pork;
• 1 pack of Korean noodle spice;
• 2 sweet peppers;
• 65 ml soy sauce;
• 1 onion.

How to make funchose salad in Korean:

1. Peel the onion, remove the roots. Wash the head and cut into half rings.
2. Wash the meat, remove films and fat.
3. Cut the meat into cubes or strips.
4. Heat a frying pan with oil, add onion and fry it until golden brown.
5. Add meat and soy sauce there.
6. Cover the pan with a lid and simmer the meat until fully cooked.
7. Rinse the peppers, cut out the membranes and the seed capsule.
8. Cut the pepper fillet into thin strips.
9. Wash the cucumbers, cut off the ends and cut into strips.
10. Add peppers and cucumbers to the meat, simmer until soft.
11. Cool the finished mixture.
12. Pour boiling water over funchoza for three minutes (but it all depends on the size of the noodles), then drain the water and rinse the noodles with running water.
13. If the noodles are very long, you can chop them with a sharp knife.
14. The carrots can be shortened if the sticks are too long.
15. Add funchose and carrots to the frying pan, mix the mixture and place in a salad bowl.

Tip: to make the funchose salad with Korean carrots more homemade and more “our way”, you can try adding a little homemade mayonnaise to it for taste. In addition, the taste of this mayonnaise is not at all similar to that sold in the store. So what does it take? You just need to give it a little more time by preparing the mayonnaise yourself. To do this you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All components, except oil and mustard, must be whipped into a single mass using a submersible blender. When the mass becomes homogeneous, begin to pour in the oil in a thin ribbon. The oil encourages the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop adding the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore needs to be tested for taste. When the sauce, in your opinion, has reached perfection, it needs time to brew. Store homemade mayonnaise for up to seven days in a closed container in the refrigerator.

Korean funchoza with pork

This appetizer will be an excellent decoration for any holiday table due to its unusual presentation and nutritional properties. Even though the salad contains meat, the cooking time will be only 5 minutes longer than usual. If you don't want the dish to be too fatty, use pork tenderloin or a cut from the back of the carcass.

Ingredients:

• 300 grams of pork tenderloin;
• 200 grams of funchose;
• 1 red bell pepper;
• 1 carrot;
• 1 cucumber;
• 1 onion;
• 2 cloves of garlic;
• 50 ml olive oil;
• juice of half a lemon;
• 2 tbsp soy sauce;
• coriander, paprika, salt, pepper - to taste.

Preparation:

First, prepare the vegetables. Cut the carrots and cucumber into thin strips, you can use a special grater for Korean carrots for this, cut the onion into half rings, and the bell pepper into small slices.

Cut the washed pork tenderloin into thin strips and place in a frying pan with hot oil. This will allow the meat to quickly set into a crust while remaining tender on the inside. Salt and pepper to taste.

Add the prepared vegetables to the meat and simmer for 3-4 minutes.

At this time, prepare the noodles - pour boiling water over them and leave for 5 minutes.

Add grated garlic and spices, lemon juice and soy sauce to the meat and vegetables, leave on the fire for another 2 minutes.

Drain the noodles and add to the pan and stir. Leave on low heat for another 5 minutes. This appetizer does not need to be marinated in the refrigerator for several hours; it is ready to eat immediately after preparation.

SOUPS WITH FUNCHOSE

Soup with funchose, chicken wings and Chinese cabbage

Ingredients:

chicken wings – 5 pcs.; pork pulp – 250g; Chinese cabbage – 1/4 head; grated ginger – 1/2 tsp; soy sauce – 2 tsp; green onions – 1 small bunch; funchose – 1 package; salt - to taste; olive or sesame oil for frying, onions, white root and carrots - 1 piece each (for broth).

Cooking method:

Pour 3 glasses of water over chicken wings, add a whole onion, carrots, white root and cook the broth. Salt and pepper the broth to taste. Chop the pork into strips. Chop the Beijing cabbage into strips. Boil the funchose until cooked according to the instructions on the package, cut into pieces. In a deep cast-iron frying pan (use a wok), quickly fry the pork in very hot olive oil, add Chinese cabbage to the pork. Simmer for 3 minutes. Pour boiling chicken broth over it all and let it simmer. After 5 minutes, add soy sauce, prepared and chopped funchose, green onions and ginger.

Quick soup with funchose, green beans and shrimp

Ingredients:

1 small package of funchose, 1 liter of chicken broth, 6 large shrimp, 300 grams of green beans, herbs to taste.

Cooking method:

Heat the chicken broth, boil the funchose until tender, according to the instructions on the package, drain the water (you can pour cold water over the funchose to stop the cooking process and maintain its elasticity). Boil shrimp until tender, peel. Cook the green beans until tender, drain the water. Pour chicken broth into plates, put funchose, boiled shrimp, and boiled green beans there. You can add greens to taste.

PS I came up with this recipe myself from what was in the refrigerator, it turned out very well! We ate everything with great pleasure. And the chicken broth should be tasty: the chicken is good, cook longer (the longer, the richer the broth), add vegetables to the broth - onions, carrots, white root, it is advisable to crush chicken bones before cooking.

Soup with funchose and zucchini in Korean

Ingredients:

1 liter of chicken broth, 2 tablespoons of spicy Georgian tomato sauce, 200 grams of boiled chicken breast fillet, 1 small package of funchose, 1 small zucchini, 2 tablespoons of soy sauce, raw egg, 3 tablespoons of green onions, 1 tablespoon of olive oil, 2 cloves garlic, 1/4 chili pepper.

Cooking method:

Boil the funchose until tender, rinse with cold water and set aside for now. Heat olive oil in a frying pan, add diced zucchini to the oil, pour soy sauce, tomato sauce over it and fry and simmer over low heat until transparent. At the end, add garlic passed through a press and finely chopped chili pepper. Fry for a couple more minutes. Heat chicken broth. Chop the meat into strips and place in the broth, add fried zucchini and garlic to the broth and bring to a boil. Beat the egg with a whisk and pour into the boiling broth in a thin stream. Bring everything over low heat until cooked, add salt and pepper to taste. Before serving, season the broth with pre-cooked funchose and sprinkle with green onions.

Vegetarian soup with funchose and oyster mushrooms

Ingredients:

funchose – 1 package, 1 onion, 1 carrot, 1 tomato, 3 cloves of garlic, 300 grams of oyster mushrooms, 3 tablespoons of soy sauce, ground black pepper and olive oil for frying.

Cooking method:

Chop vegetables and mushrooms (chop to taste) and place in a hot frying pan with vegetable oil. Fry until done, season with soy sauce and garlic, salt and pepper. Boil water in a saucepan, pour the contents of the pan into the water, cook for a couple of minutes, add funchose (breaking it with your hands while it is dry) and cook until the funchose is ready (read the instructions on the package of funchose for how long to cook it).

Simple (“Russian”) meat soup with funchose

This soup needs to be prepared “at one time”; it needs to be eaten hot and fresh. Leaving this soup in the refrigerator will ruin it (the funchose will disintegrate and the soup will become inedible).

Ingredients:

beef on the bone 500 grams, funchose - 1 package, onion, carrots, vegetable oil for frying, 3 potatoes, herbs, salt and pepper.

Cooking method:

for at least one hour, and preferably 3-4, boil the beef over low heat, get a good rich broth and soft meat. Cut the potatoes into cubes, chop the onion and carrots and fry in olive oil. Add fried vegetables and potatoes to the broth. When the vegetables and potatoes are ready, add funchose to the soup and cook until done. Add salt, pepper, and herbs to the soup to taste.

Soup with funchose and seafood

Ingredients:

1 package of frozen sea cocktail, 1 package of funchose, chicken broth - 1 liter, 1 bell pepper, 1 onion, ginger (a tablespoon, grated or finely chopped), soy sauce - 4 tablespoons, olive oil and finely chopped parsley.

Cooking method:

Chop the onion and pepper. In a deep wok frying pan, fry the ginger in olive oil, add the onion and bell pepper to the ginger. Add chicken broth and soy sauce to the mixture, salt and pepper to taste. Add funchose, let the soup boil, add sea cocktail, let the soup boil, the soup is ready. Serve, sprinkle with chopped parsley.

Here I want to warn you - a frozen seafood cocktail must be expensive and of good quality. I once bought an amazing thing: there was a lot of ice in it, and the entire contents turned out to be very bitter. Clearly my dish was ruined.

Recipe for funchose salad with meat in Korean

Cooking time – 100 min. Quantity – 5-6 servings. Calories – 134 kcal/100 g. Kitchen equipment and utensils: grater, garlic press, colander, large salad bowl or deep bowl, bowl with lid, shallow plate, board for cutting vegetables, a tablespoon, a knife; pan.

Ingredients

Vermicelli funchose from rice flour	1 pack
Beef meat	250-300 g
Carrot	1 PC.
Table vinegar, 9%	1 tbsp. l.
Sunflower oil	70 ml
Sesame oil	½ tsp.
Soy sauce	1 tbsp. l.
Hot pepper (red and green)	½ pcs.
Fresh cucumbers	2 pcs.
Colored bell pepper, sweet	1 PC.
Garlic	5-6 cloves
Fresh cilantro	1 bunch
Coriander (cilantro seeds)	pinch
Adjika spicy	on the tip of a knife
Pepper mixture	taste
Water (boiling water)	1 l

Step-by-step preparation of Korean funchose salad with meat

Cooking vermicelli and meat

1. The process of preparing the salad begins with pouring boiling water (about a liter) into 1 package of Chinese rice noodles, cover with a lid, and let stand for 10 minutes. This time is enough to prepare the meat for the Korean-style funchose salad.
2. Beef pulp, approximately 250-300 g, cut into thin strips, removing veins and any inclusions.
3. Heat a frying pan, add 2-3 tablespoons of sunflower oil, heat and add the chopped meat, frying it over high heat until cooked with constant stirring for 5-7 minutes.
4. Place the finished meat in a shallow plate to cool.
5. Place the swollen and ready noodles through a colander and shake several times to completely remove the water.

Hot funchose after heat treatment must be washed with cold running water.

Cooking vegetables

While the vermicelli is completely free of water, you can chop all the vegetables.

1. Slice two fresh small cucumbers into thin strips with a sharp knife. If you use a shredder, the cucumbers will give off excess juice, which is undesirable for a salad. Place the chopped cucumbers in a deep salad bowl.
2. Also, chop one sweet bell pepper of any color lengthwise into thin slices and place it in a layer on top of the cucumbers.
3. Slice one large peeled carrot into thin strips on a special grater-shredder and place in a salad bowl.
4. Wash a bunch of fresh cilantro, cut off the stems, and finely chop only the green leaves.
5. Chop half the red and green hot peppers into small pieces and place them on top of the carrots along with the herbs.
6. Place the cooled fried meat on top of the chopped vegetables in a salad bowl, pour over one tablespoon of soy sauce and add ½ teaspoon of sesame oil.
7. Lightly squeeze the cooled funchose with your hands and tear the vermicelli into short pieces, putting them in a salad bowl.

Dressing the salad

The most important point in preparing a salad is the correct dressing for Korean-style funchose.

1. Heat the remaining vegetable oil in a frying pan.
2. While it is heating, peel and finely chop 5-6 cloves of garlic and place the garlic mass in a salad bowl, in the center of the boiled noodles.
3. Carefully pour the hot vegetable oil only onto the garlic, being careful not to get it on the boiled funchose, then mix all the ingredients thoroughly in the salad bowl.
4. Add one tablespoon of 9% vinegar, adjika on the tip of a knife, a mixture of peppers to taste and a large pinch of coriander seeds, rubbing them between your fingers.

The finished salad should be allowed to stand in the refrigerator for an hour and a half, then stir again and serve. Bon appetit!

Video recipe

Funchose salad is quite easy to prepare, despite the large set of components. You just need to follow the correct order of adding them to the salad. Watch the video and see for yourself.

https://www.youtube.com/watch?v=pEzAw7OsFRQ&feature=youtu.beVideo can't be loaded because JavaScript is disabled: funchose salad with beef (https://www.youtube.com/watch?v=pEzAw7OsFRQ&feature= youtu.be)

With beef

The next Korean dish is best prepared from young beef, since old meat will have to be fried longer and the delicacy will turn out drier. The recipe can be modified using chicken, turkey or lean pork as the main component.

Ingredients

A meat delicacy of Korean cuisine should be created from the following list of components:

• funchose – 200 g;
• beef – 400 g;
• bell pepper – 1 pc.;
• fresh cucumber – 1 pc.;
• large onion – 1 pc.;
• carrots – 1 pc.;
• parsley or cilantro – 20 g;
• soy sauce – 60 ml;
• ground coriander, mixture of peppers - 1 tsp each.

Step-by-step cooking process

Creating a savory dish consists of the following steps:

1. The pulp needs to be washed, wiped dry with a paper towel and cut into oblong pieces. After heating the oil in a frying pan, you need to put the meat pieces in it and fry them over an intense flame for about 10 minutes. Don’t forget to stir the mixture, otherwise it will burn and the dish will be ruined.

2. While the beef is cooking, chop the peeled onion into half rings and then add it to the meat mixture. You will need to cook the food until the onion is covered with a golden crust. Then remove the pan from the heat and leave it aside for a while.
3. After boiling water, you need to pour it over the bean noodles and close the container with a lid. Funchose must be allowed to swell for 5-6 minutes. and transfer it to a colander or fine sieve. The vermicelli should be left until excess moisture has drained from it and the mass itself has cooled to room temperature.
4. Meanwhile, the washed carrots should be grated with a Korean grater, mixed with soy sauce (15 ml) and spices.
5. The seeded pepper must be cut into strips. Chop a cucumber in the same way. You will need to finely chop the greens with a knife.
6. In a salad bowl with high sides you need to combine noodles with meat and chopped vegetables. After adding the remaining soy sauce to the mixture, you need to mix it carefully.

You can add chopped garlic to the mixture, which will add additional piquancy to the dish.

Home refueling options

It is recommended to season a salad with funchose not only with the usual soy sauce, vinegar solution or lemon juice. You can purchase ready-made Asian marinade. A non-lazy cook will be able to independently prepare a tasty and piquant dressing from “common” ingredients.

Spicy

Description. An easy to make, flavorful dressing. All components are taken in a teaspoon. The more hot the seasoning, the spicier the finished dish. This should be taken into account if the salad already contains savory ingredients.

What you will need:

• Sesame oil;
• ground red chili;
• ground coriander;
• soy sauce.

How to do

1. Mix chili with coriander.
2. Pour in oil and sauce.
3. Mix thoroughly.
4. Place in the refrigerator.
5. Dress the salad once the mixture has cooled and thickened.

Green

Description. Prepared with finely chopped cilantro, which can be replaced with parsley or other herbs. For spiciness, you can add ground ginger or chili.

What you will need:

• fresh cilantro - 20 g;
• lemon juice - two tablespoons;
• sesame oil - two tablespoons;
• curry - two teaspoons;
• garlic - two cloves;
• soy sauce - teaspoon;
• water - two tablespoons.

How to do

1. Wash and finely chop the greens.
2. Crush the garlic cloves.
3. Mix water with oil and sauce.
4. Add curry, garlic, lemon juice and cilantro.
5. Place on the fire and, stirring, cook for two minutes after boiling.
6. Remove and cool.