Funchose salads step by step recipes with photos

There are two different ways to prepare funchose salad:

  • Soak the noodles in hot water for 5-7 minutes, remove and rinse under cold water. Such funchoza prepare for cold salads.
  • Put the noodles in cool water, the water temperature is about 30 degrees for 30-40 minutes. Take out and dry a little. This funchoza goes to hot salads with frying and soups.
  • Let's take a look at the recipe in Korean with step-by-step photos:

    CONTENT

    How to Make Korean Fungose ​​Salad

    2. Pour in hot water, temperature 30 degrees. Leave on for 5-7 minutes. Rinse in a colander under cold water.

    3. Chop the cucumber and bell pepper on a grater for Korean carrots or cut into thin strips.

    4. Chop the carrots and add to the funchose and vegetables.

    5. Refuel (Korean dressing for funchoses of various brands is taught in the store), mix.

    How to Make Korean Fungose

    For this salad we need

    • Funchoza - 1 pack
    • Average carrot - 1 pc.
    • Bell pepper - 1 pc.
    • Cucumber (large) - 1 pc.
    • Parsley - 1 bunch
    • Vinegar 9% - 1 tsp
    • Soy sauce - 3 tablespoons
    • Salt
    • Pepper
    • Sunflower oil - 4-5 tablespoons
    • Garlic - 1 clove

    Funchozu pour boiling water, and leave for seven to eight minutes, then rinse it in cold water. to remove all the starch, and it was not sticky.

    We chop the carrots and cucumber, pass 1 clove of garlic through a grater, chop the bell pepper in strips, and finely chop the parsley. Salt and mix in a bowl. Add a mixture of peppers, crushed coriander seeds to the vegetables. Heat the sunflower oil in a pan and pour a few spoons into the salad.

    Add a teaspoon of vinegar. Funchose mix thoroughly with vegetables. Allow to brew in the refrigerator for about an hour.

    Funchosa with meat and vegetables.

    • Meat (pork or beef) - 400 gr
    • Funchoza - 200 gr.
    • Onion - 2 pcs.
    • Carrot - 3 pcs. or ready-made Korean carrots
    • Cucumber - 1 pc.
    • Garlic - 1 head
    • Bulgarian pepper - 3 amount
    • Soy sauce - 3 tbsp. spoons
    • Liquid Korean seasoning for funchose
    • Salt to taste
    • Vegetable or Olive Oil
    • Hot peppers to taste

    Funchoza put in a container, add a dessert spoon of salt, you can not complete, and pour boiling water.

    The meat needs to be cut into thin small pieces, and the onion into cubes. Pour the vegetable oil in a frying pan and spread our meat. Fry for 15 minutes.

    Prepare the vegetables. Grate the carrots, cut the cucumbers into strips. Of course, the cucumber can also be rubbed, but then it will give a lot of liquid.

    Just finely chop the pepper.

    When the meat is fried and all the water comes out, add finely chopped onions and three tablespoons of soy sauce to the pan. Fry to grab the onion until golden brown

    Peel and cut the garlic.

    When the onions and meat are fried until cooked, you can mix the ingredients. Pour deeper into the container all the vegetables that we have prepared, put the meat on the vegetables, add the garlic and funchose. Add seasoning to the finished funchose, it already contains all the spices, oil and vinegar, mix gently. We do this not very quickly, but carefully so that the entire length is saturated. If anyone likes it sharper, you can add hot pepper.

    About the benefits of funchose

    Funchoza, in the translation "glass noodles", is a noodle that is made from bean flour, so after cooking it becomes transparent. Rice flour spaghetti as a result of heat treatment becomes white. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. So the dish is the most balanced and easier to digest by the stomach.

    The composition of the beneficial elements of funchosis is characterized by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids, which are actively involved in the creation of new cells. Glass noodles have little energy value, while it contains fiber, which leads to rapid saturation of the body. Funchoza has almost no taste, but quickly absorbs the smell and taste of neighboring ingredients. Especially with her love to follow the vegetarian cuisine and those who want to lose weight.

    Composition and calorie content

    Despite its high carbohydrate content, funchose has an advantage over conventional flour pasta. Gluten is absent in glass noodles, which often causes allergic reactions. The composition includes vitamins and minerals, the contents of which are shown in the table.

    Table - Nutrients in the composition of funchose

    Cooking features

    Do not be afraid that, being unfamiliar with Asian cuisine, you will not be able to cook funchose correctly. There is absolutely nothing complicated in its preparation, the main thing is to know the basic principles.

    • Funchoza can be of different thicknesses. The choice of the method of its preparation depends on this: thick noodles having a diameter of more than half a millimeter are boiled in boiling water for 3-4 minutes, a maximum of 5 minutes, if the noodles are already very wide. In this case, the technology differs little from cooking pasta: boil water, dip funchose into it, cook it at the right time, put it in a colander and wash it. The only thing that must not be allowed to digest fungoza: it must be soft, but at the same time crispy. If the noodles are very thin, like a cobweb, they are not boiled, but steamed, pouring boiling water for several minutes.
    • In order to prevent the fungicose from sticking together, odorless vegetable oil, 20 ml per liter of water, is added to the water during its cooking. At the same time, funchose is prepared in a large pan, since 100 g of dry starch noodles need at least a liter of water.
    • Funchoza in the form of skeins is cooked in a special way: first skeins are tied with a thread, passing it through the center, and then they are boiled, washed, cut, removing the thread. In this case, oil is necessarily added in the amount indicated above.
    • If the composition of salad dressing includes soy sauce, then salt is not needed in which the noodles are boiled. Otherwise, it is added per 1 teaspoon (without slide) per 1 liter of water.
    • Funchose salad will be tastier if you give it time to stand in a cool place and soak in the aroma of sauce and spices. It will be saturated with the sauce sooner if the dressing is heated before being added to the salad.

    Knowing the basic principles, you can easily prepare a salad of funchose according to any of the recipes you like.

    Making glass noodles

    To perfectly prepare a salad with funchose at home, you must first properly cook starch noodles. Thin threads are prepared on average five minutes. This time is enough for the pasta to be saturated with moisture. The finished funchose is transparent and resilient. You can achieve a perfect result in one of three ways to cook.

    1. Traditional cooking. Pour a tablespoon of oil into a liter of water. Boil the liquid, drown the noodles in it. Soak for about four minutes. Fold in a colander, substitute under a stream of cold water.
    2. For a couple. You can use a double boiler or put dry threads in a water bath. This method is quite long, the noodles are cooked for at least ten minutes.
    3. Soaking. Boil water, remove from stove. Put dry threads inside, close the lid. Insist for five minutes. The noodles should be completely immersed in the liquid. Drain, rinse with a cold stream.

    Funchose Salad Recipes

    Funchosa in its pure form is quite tasteless, but it perfectly absorbs the smells of other ingredients, soaks in oil and marinade. Preparing salads with funchose without mayonnaise. There are special dressings for Asian noodles that are easy to make at home. Salads can be served cold or warm. For ease of use, the funchose is cut into short threads after cooking.

    Vegetable

    Description The classic salad recipe with funchose is prepared only with vegetables. Usually nothing exotic is added, but you can experiment by enhancing the taste with fried zucchini, fresh cherry, chili, asparagus.

    • funchose - 200 g
    • large bell pepper - one,
    • carrots - one,
    • onion - one,
    • one cucumber
    • garlic cloves - two pieces,
    • soy sauce - two tablespoons,
    • sesame oil - a teaspoon,
    • salt, seasoning.

    1. Chop vegetables into strips.
    2. Cut boiled funchose.
    3. Mix the prepared ingredients together.
    4. Pour in oil and soy dressing.
    5. Salt to taste, add seasonings and crushed garlic.
    6. Stir, refrigerate for half an hour.

    Korean Funchoza with vegetables

    • Funchosa - floor packaging
    • 1 carrot
    • Sweet pepper - 2 pcs.
    • Cucumber - 2 pcs.
    • Blue onion - 1 pc.
    • Vinegar - 1 tbsp. l
    • Parsley
    • Seasoning Korean - 1 tbsp. l
    • Vegetable little - 1 tbsp. l
    • Salt
    • Soy sauce - 1 tbsp. l

    Put half a pack of funchose in a deep cup and pour boiling water for 5-7 minutes. Cut the carrots on a “Korean” grater. Cucumbers also cut on this grater, so that they have the same shape with carrots. Sweet pepper cut into strips. For beauty, take multi-colored peppers. Put carrots, cucumbers, peppers in a deep bowl. Cut a quarter into rings. Finely chop the garlic. We add all this to a cup with peppers, carrots, cucumbers and mix thoroughly. Salt, add Korean seasoning, add soy sauce, vinegar and vegetable oil and mix it all well again.

    Our noodles are ready, we drained it and washed it with cold water. Since the fungoza is long, for convenience there is, cut it in a cup with scissors into several parts. This is not always done, more often than not. I think it tastes better. But so that you know and are not sophisticated in catching a long funchose by mouth, I show you this method. We spread noodles to vegetables. Mix well. We put it in the refrigerator for about an hour. We get out of the refrigerator. Decorate with cucumber figs, herbs.

    With beans and tomatoes

    Description A fairly simple recipe, suitable for lunch and light dinner. It is not necessary to add cayenne pepper, you can do it with sweet fruits or spicy seasoning. The number of components is calculated per serving.

    • finished funchose - 20 g,
    • fresh beans - 20 g,
    • small onion - one head,
    • tomato - one
    • cayenne pepper pod - one,
    • a bunch of green onions to taste,
    • lemon juice - a tablespoon,
    • soy sauce - two teaspoons,
    • salt, seasoning.

    1. Boil the beans (you can also use canned or leguminous, fried in a pan).
    2. Cut the tomato into cubes.
    3. Chop the onion in half rings.
    4. Grind the cayenne pod and chives.
    5. Slice boiled funchose.
    6. Mix the prepared ingredients.
    7. Season with freshly squeezed juice, sauce, season and salt to taste.

    Smoked sausage funchoza

    • Funchoza - 500 gr.
    • fresh cucumber - 1 pc.
    • canned corn - 200 gr.
    • smoked sausage (any) - 250 gr.
    • mayonnaise - to taste (about 100 gr.)

    Boil rice noodles in boiling salted water for 3-5 minutes. Throw it in a colander. Rinse with cold water. Cut the funchose into pieces about 10 cm long. Cut the sausage into small cubes or narrow strips. You can take home-made boiled pork. Rinse the cucumber thoroughly. Cut into narrow strips or grate Korean carrots. Combine funchose, sausage and cucumber. Open a can of canned corn. Drain the liquid. Add the corn to the mixture. Season the salad with mayonnaise.

    With vinegar

    Description The recipe will appeal to vegetarians. But meat-eaters will not refuse to try such a salad, as it well complements meat dishes. There is no spice in the recipe, so at your discretion you can add a spicy Asian seasoning or fresh chili.

    • noodles - 200 g
    • carrots - two pieces,
    • large bell peppers - one pod,
    • cucumber - two pieces,
    • parsley and cilantro - a bunch,
    • rice vinegar - 50 ml,
    • soy sauce - 20 ml,
    • sesame oil - a teaspoon.

    1. Chop the vegetables into thin slices.
    2. Salt, remember a little with your hands to highlight the juice.
    3. Chop the greens.
    4. Cut boiled funchose.
    5. Combine vinegar, soy sauce and oil.
    6. Add the noodles to the vegetables.
    7. Pour the resulting marinade.
    8. Refrigerate for two hours.

    Salad with funchose and beef

    • Beef - 400 g
    • Glass noodles - 0.5 packs
    • Sweet pepper - 150 g (it is better to use multi-colored pepper)
    • Green onion - 1 bunch (30−50 g)
    • Parsley or cilantro - 1 small bunch
    • Sugar - 1 tsp
    • Ginger - 1 small tuber
    • Garlic - 1-2 cloves
    • Chili pepper (pulp) - to taste
    • Vegetable and sesame oil - 2 tbsp each spoons of each kind
    • Soy sauce

    We cut meat into cubes, pour soy sauce. Leave for some time to soak. Sweet pepper cut into strips. Add to the beef. Cook glass noodles. Cooling down. We recline in a colander. Cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to the salad. Add the noodles, mix. Finely chop the half of the ginger, garlic, flesh of chili pepper. We spread it in the center of the salad. Heat the oil until smoke appears. Add sesame seeds to it. We are warming up. Pour chili, ginger and garlic on top of a hill. Mix and serve.

    With eggplant

    Description A simple step by step recipe for a salad with funchose, which will easily become the basis for author's ideas. Other vegetables or meat can be added to taste. Ingredients are for one serving.

    • noodles - 50 g
    • carrots - one thing
    • eggplant - two pieces,
    • garlic - three cloves,
    • sugar - half a teaspoon,
    • 6% apple vinegar solution - two tablespoons,
    • salt,
    • vegetable oil.

    1. Finely chop the vegetables into strips.
    2. Fry the eggplant until golden brown, let the oil drain.
    3. Mix vegetables with chopped funchose, boil and cool it before that.
    4. Squeeze the garlic.
    5. Season with vinegar, mix.
    6. Set to cool for half an hour.

    Chicken Salad Recipe

    Adding meat makes the dish more satisfying. This dish refers to warm salads that are eaten cold or hot. Instead of chicken with rice noodles, you can make a salad of pork and beef.

    • Chicken fillet - 500 gr.
    • String beans - 400 gr.
    • Noodles - 200 gr.
    • Carrot.
    • Bulbs, large.
    • Bulgarian red pepper.
    • Rice vinegar (balsamic, apple) - 50 ml.
    • Soy sauce - 50 ml.
    • A clove of garlic, black pepper.

    Boil chicken, green beans and funchose (separately, of course). Cool and chop. Fry chopped long slices of chicken in oil. Halve the onions and add to the chicken. Prepare the vegetables - chop the pepper into strips, rub the carrots on a Korean grater. Fry beans, carrots and peppers in a separate pan. Add garlic, season with pepper and simmer a little. Put chicken, funchose, vegetables in a bowl, pour sauce with vinegar. Stir well. Insist for at least an hour.

    With pickled mushrooms

    Description. The original salad with funchose, pickled mushrooms and smoked squid diversifies the salad menu. Such a dish on the festive table will end first.

    • funchose - 100 g
    • Bulgarian pepper - two pieces,
    • pickled mushrooms - 150 g,
    • smoked squid - 200 g,
    • chicken eggs - two pieces,
    • soy sauce - two tablespoons,
    • vegetable and olive oil - two tablespoons each,
    • sugar - one tablespoon
    • curry - one teaspoon
    • garlic - three cloves,
    • one lemon
    • salt.

    We cut the cooked funchose with culinary scissors. Cut the squid into strips the same length as the noodles. Instead of smoked, cooked is also suitable. Cut the pepper into thin strips. In a bowl, beat one egg, yolk, a pinch of salt and curry. Pour the mixture into a preheated, greased pan with a spoon, fry the egg cakes on both sides. Let’s cool, roll them up, cut them thinly. Let's prepare a dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the finished ingredients. Large pre-cut. Refuel. Let the salad stand in the cold for about an hour.

    Warm

    Description The ingredients for a warm salad with funchose are chosen according to your individual taste. You can replace the meat with a sea cocktail. A prerequisite - unrefrigerated noodles with dressing is added to the total mass last.

    • any lean meat - 300 g,
    • Chinese noodles - 200 g
    • onions - one piece,
    • carrots - one,
    • one cucumber
    • bell pepper - one,
    • garlic - half the head,
    • greens - several branches,
    • oil - 50 ml
    • soy sauce - three tablespoons,
    • salt.

    1. Cut the fillet into pieces.
    2. Fry in oil.
    3. Chop fresh vegetables into strips.
    4. Chop the garlic cloves.
    5. Add carrots and onions to the meat over the fire.
    6. Fry until soft.
    7. Add pepper, chopped garlic, fry on low heat until soft.
    8. Pour in the sauce, mix.
    9. Close the lid, remove from the burner.
    10. Add warm funchose to meat roasting.
    11. Add chopped greens and cucumber straws.
    12. Mix, serve before serving.

    Turkey Salad with Broccoli and Fungose

    • turkey (fillet) - 3 pcs.
    • broccoli - 1 pc.
    • green beans - 150g
    • leek or green onion - 1 pc.
    • garlic - 1-2 cloves
    • pine nuts or cashew nuts - 2-3 tbsp.
    • soy sauce to taste
    • vegetable oil - 2-3 tbsp
    • funchose (rice vermicelli) - 50g.

    Funchoza pour boiling water and leave for 10 minutes. After draining the water, rinse the noodles with cold water and place in a colander. Disassemble broccoli into inflorescences. Beans, cutting the ends, cut into halves. Put broccoli and beans in boiling salted water and cook for about 5 minutes.

    Cut the turkey into small pieces and put in a deep preheated pan with vegetable oil. Fry over medium heat, stirring, for 3-4 minutes until browning. After adding nuts and chopped garlic, mix and cook for 1 minute.

    Then put broccoli, beans and finely chopped leeks in a pan. Fry, stirring constantly, for another 5–7 minutes. After adding soy sauce and funchose, mix and remove from heat. Put the prepared turkey salad with broccoli and funchose into a deep salad bowl and serve.

    Korean

    Description Instant salad, which is done in a couple of minutes, but infused for half an hour. Korean carrots can be cooked at home or purchased at the grocery store.

    • Korean carrots - 120 g,
    • funchose - 100 g
    • soy sauce - 30 ml,
    • salt.

    1. Put the washed noodles in a salad bowl.
    2. Add carrots.
    3. Pour in the sauce, add salt and mix.
    4. Leave in the refrigerator for 30-40 minutes.

    With beef

    Description Pretty simple meat salad with glass noodles. To add piquancy and pungency, it is recommended to use a fresh chili pod instead of garlic.

    • beef - 200 g
    • finished funchose - 100 g,
    • multi-colored sweet peppers - 150 g,
    • carrots - one,
    • garlic - three cloves,
    • fresh cucumber - one,
    • sesame seeds - a small handful,
    • soy sauce - two tablespoons,
    • vegetable oil,
    • salt, seasoning.

    1. Slice the meat into pieces.
    2. Chop or pass the garlic cloves through the press.
    3. Heat a pan with butter, put the meat pieces.
    4. Salt, season, fry until cooked.
    5. Cut the vegetables into strips or thin slices.
    6. Add vegetables to the meat, fry, stirring occasionally, for five minutes.
    7. Put the Chinese "vermicelli" to the ingredients, dressing, mix.
    8. Garnish with sesame seeds, cool slightly, refrigerate until completely cooled.

    With pork

    Description You can cook a salad with funchose and other types of meat. The most satisfying option is obtained with pork. The recipe is quite laborious, but the result will delight you. Get a full second course, which serves wine.

    • pork (without fat) - 300 g,
    • glass noodles - 200 g,
    • fresh champignons - 200 g,
    • the egg is one
    • onion - one,
    • bell pepper - one,
    • carrots - one,
    • one lemon
    • one cucumber
    • garlic - three cloves,
    • soy sauce - three tablespoons,
    • vegetable oil,
    • salt, spices.

    1. Slightly beat the pork.
    2. Cut into long small pieces.
    3. Fry in oil.
    4. Beat the egg, pour into the pan.
    5. Fry to make a rosy pancake.
    6. Cut the egg pancake into narrow strips.
    7. Cut the vegetables into strips, the mushrooms into plates.
    8. Fry champignons, onions, carrots in oil with spices.
    9. Add pepper, cook for seven minutes.
    10. Grind the garlic into the fry, pour in the soy dressing, mix.
    11. Close, simmer for three minutes over low heat.
    12. Cut boiled funchose into short threads.
    13. Add it to vegetable frying, put meat and egg straws here.
    14. Stir, leave in the refrigerator for a couple of hours.
    15. Serve with a slice of lemon.

    Funchose salad - a recipe at home

    The ingredients of this recipe for funchose salad do not contain pork or poultry, but thanks to the abundant amount of greens and vegetables in the composition of the dish, even the most avid “meat-eaters” may like its taste.

    • Young carrot - 2 pcs.
    • Cucumber - 2 pcs.
    • Parsley - 50 g
    • Cilantro - 50 g
    • Rice Vinegar - 50 ml
    • Soy Sauce - 20 ml
    • Sesame oil - 1 tsp.

    Boil the noodles in boiling water with salt for three minutes, then drain the liquid and rinse the noodles under a stream of cold water. We cut it with scissors or a knife and proceed to chop the vegetables.

    The peeled carrots and other washed vegetables are chopped with straws and put in a deep bowl. To give the vegetables juice, remember them a little with your hands. We prepare the sauce by combining butter and sauces in a separate bowl. Add chopped greens to the resulting mass - the dressing is ready. We mix noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad needs to be cooled by placing it in the refrigerator to marinate the ingredients. After 2 hours, the dish can be transferred to serving dishes and served.

    Chinese salad with funchose

    To cook it, chop the boiled noodles in small pieces. Boil 200 g of meat (preferably beef) and cut into strips. Cut 2 cucumbers, 100 g daikon radish into strips, or grate them. Mix everything, add Korean carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.

    Spicy Korean appetizer differs from classic meat salads in a quick way of preparation and long storage. Salad can be infused for a long time, wait in the wings, over time it becomes only tastier and more piquant. Bon Appetit!

    With chicken

    Description A salad recipe with funchose and chicken is best stocked for dinner. Light, but at the same time, a hearty meal is prepared in a few minutes.

    • chicken fillet - 500 g,
    • finished funchose - 200 g,
    • green beans - 400 g,
    • two onions
    • garlic - two cloves,
    • carrots - one,
    • bell pepper - one,
    • acetic solution - 50 ml,
    • soy sauce - 50 ml,
    • salt, seasoning.

    1. Cut the fillet into pieces.
    2. Sauté with salt and seasonings.
    3. Cut the onions in half rings, add to the meat.
    4. Boil the green pods.
    5. Chop remaining vegetables with thin strips.
    6. Sauté the prepared vegetables with the pods.
    7. Add crushed garlic cloves.
    8. Combine vegetables with meat and noodles.
    9. Season with vinegar and sauce.
    10. Cool in the refrigerator for an hour.

    "Nautical"

    Description Seafood is low in calories and rich in protein. Therefore, it goes well with the carbohydrate Chinese "vermicelli." For salad, you can use both fresh squid carcasses and a ready-made pickled cocktail.

    • squid - two carcasses,
    • fresh ginger root - 2 cm long,
    • chili pod - one
    • garlic clove - one,
    • cilantro - a bunch,
    • lime alone
    • vegetable oil,
    • salt, seasoning.

    1. Remove the skin from the squid carcasses.
    2. Dip in boiling water for a couple of minutes, remove with a slotted spoon.
    3. Cut cooled seafood into thin strips.
    4. Peel the ginger root, chop finely.
    5. Remove the seeds from the chili, chop the pulp.
    6. Crush a clove of garlic.
    7. Squeeze juice out of lime.
    8. Chop the greens.
    9. Fry the "sea" straws in oil.
    10. Add ginger, garlic, chili.
    11. Fry the ingredients for a couple of minutes over high heat.
    12. Reduce the fire, salt.
    13. Pour in lime juice.
    14. Pour cilantro seasoning.
    15. Cut the cooked funchose, add to the total mass.
    16. Mix and serve.

    Spicy

    Description Simple fragrance dressing. All components are taken on a teaspoon. The more hot seasoning, the sharper the finished dish. This should be considered if savory ingredients are already present in the salad.

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

    1. Mix chili with coriander.
    2. Pour in oil and sauce.
    3. Mix well.
    4. Put in the refrigerator.
    5. Season the salad when the mixture cools and thickens.

    Green

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

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

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

    Sharp

    Description The recipe is also suitable for other Asian dishes. To the best of sharp and sour dressing will appeal to many gourmets.

    • vegetable oil - 500 ml,
    • water - 250 ml
    • sugar - 40 g
    • 9% vinegar solution - 170 ml,
    • salt - 20 g
    • ground black pepper - 2 g,
    • ground coriander - 2 g,
    • citric acid - 2 g,
    • ground ginger - 2 g,
    • a small chili pod - one,
    • garlic - two prongs.

    1. Pour water into a deep pan (stewpan).
    2. After boiling, salt and sweeten.
    3. Pour in oil and vinegar.
    4. Scrub the chilli from the seeds, chop.
    5. Crush the garlic cloves.
    6. Add chili and garlic to the liquid.
    7. Add spices.
    8. Stir, bring to a boil.
    9. Remove from heat, leave to cool under the lid.

    Salad with funchose and vegetables is easy to perform and can be part of everyday lunch. Given the low calorie content, it’s nice to go on a diet with glass noodles. Serving a salad is recommended in portions in small salad bowls. Food lovers eat the dish with chopsticks.

    Ingredients

    Peking cabbage - 300 g

    Fresh cucumber - 1 pc.

    Chicken Egg - 2 pcs.

    Sesame oil - 1 tbsp.

    Soy sauce - 1 tablespoon

    Brown Sugar - 1 tsp

    Ingredients

    Vermicelli "Funchoza" - 100 g

    Chicken breast fillet - 400 g

    Red bell pepper - 1 pc.

    Refined vegetable oil - 2 tbsp. l

    A pinch of red hot ground pepper

    Garlic - 2-3 cloves

    Soy sauce - 4 tbsp. l

    Refueling for "Funchozy" - 1 pack.

    Ingredients

    Bulgarian pepper - 1 pc.

    Garlic - 3 cloves

    Korean dressing - 1 sachet

    Ingredients

    White cabbage - 200 g

    Lean Pork - 250 g

    Sesame oil - 2 tbsp.

    Fungose ​​noodles - 50 g

    Refueling:

    Ground red pepper - to taste

    Soy sauce - 3 tablespoons

    White wine vinegar - 3 tbsp.

    Garlic - 2 cloves

    Sesame oil - 2 tbsp.

    Ingredients

    Sea kale - 200 g

    Onions - 2 pcs.

    Olive oil - 4 tbsp.

    Garlic - 3 cloves

    Lemon Juice - 20 ml

    Ingredients

    Bell pepper - 1 pc.

    Fresh cucumber - 1 pc.

    Soy sauce - 2 tablespoons

    Sesame oil - 1 tbsp.

    Chili pepper - 5 g

    Sesame seeds - 10 g

    Cilantro and parsley - 10 g

    Ingredients

    Harusame noodles - 80 g

    Egg yolk - 2 pcs.

    Carrots - 150-200 g

    Ground black pepper to taste

    Wakame seaweed - 2 tbsp.

    Ham / Balyk - 150 g

    Refueling:

    Rice vinegar - 3 tbsp.

    Soy sauce - 2.5 tablespoons

    Vegetable oil - 1 tbsp.

    Sesame oil - 1 tbsp.

    Ground black pepper to taste

    Ingredients

    Fresh cucumbers - 2 pcs.

    Bulgarian pepper - 1 pc.

    Onions - 0.5 pcs.

    Champignons - 200 g

    Soy sauce - 2 tablespoons

    Vegetable oil - 1 tbsp.

    Balsamic vinegar - 1 tbsp.

    Salt, pepper - to taste

    Ingredients

    Chicken breast fillet - 1 pc.

    Onions - 1 pc.

    Sweet pepper - 1 pc.

    Chives - to taste

    Garlic - 2 cloves,

    Rice vinegar - 1-2 tsp.

    Vegetable oil - 2 tbsp. l

    Soy sauce - 2 tbsp. l

    Ground ginger - a pinch

    Black and red ground pepper - to taste

    Ingredients

    Squid - 4 carcasses

    Carrots (small) - 2 pcs.

    Sweet pepper - 1 pc.

    Fresh cucumber - 1 pc.

    Garlic - 3 cloves

    Chives - 2 pcs.

    Chili pepper - 0.5 pcs.

    Seasoning for carrots in Korean - 1 tbsp.

    Grape Vinegar - 2 tbsp.

    Garlic vegetable oil - 3 tbsp.

    Ingredients

    Chicken Egg - 3 pcs.

    Pickled Cucumber - 2 pcs.

    Vegetable oil - 1 tbsp.

    Salt and pepper - to taste

    Ingredients

    Korean carrot - 200 g

    Broccoli - 100 g

    Champignons - 50 g

    Soy sauce - 2 tablespoons

    Vegetable oil - 1 tbsp.

    Sesame seeds - 1 tsp

    Ingredients

    Bell pepper - 100 g

    Vegetable oil to taste

    Water - on demand

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    Reviews: “It turns out very tasty”

    I made vinegar 1 tbsp as a dressing l + soy sauce 3 tbsp. l + olive oil 1 tbsp. l. + red pepper 1/4 tsp. Very tasty it turns out. 3rd time we eat - just a mercy. Today I decided to add the dressing “For frunchy and asparagus”, I think it will be delicious ... but to be honest, I am not happy with all these flavor enhancers, antioxidants that are part of the dressing ... it’s better to do it ourselves.

    Salad with funchez. He thought up himself on the basis of some recipe, his wife very good. like. Maybe there is something similar in book recipes, I will not argue. In short: you brew funkese and add seasoning for Korean carrots with vinegar (seasoning is already diluted, it is sold in the same departments of seasonings as funkese). You cut the pork (or beef) in the same way as the Korean carrots with straws (a little thicker, with a couple that will be fried) and marinate all this in some kind of marinade. Personally, I liked the "Caucasian" (sold in the same departments of seasonings as funcheza). Cut the pickled cucumbers again into strips. Also for the salad you need Korean carrots produced by "tablecloth" not spicy and without additives. She, in my opinion, is most suitable for this salad. After an hour of pickling, you fry the meat until cooked and after that you mix all of the above ingredients. I remind you: Funcheza, meat, pickled cucumbers, Korean carrots "tablecloth", seasonings, marinade. NO SALT.

    My salad recipe: Cut the beef into strips, fry, add the onion sliced ​​in half rings and carrots, cut into thin strips. Then add Bulgarian pepper (also chopped into strips), stew for 5 minutes, add hot ketchup (to taste), about 2 tbsp. tablespoons, add spices for funchose and a lot of garlic. Separately, cook, rinse funchose, add to meat and vegetables, mix for a couple of minutes. put out, cool and salad READY.

    Watch the video: Фунчоза По Корейски. Это Категорически Вкусно! (April 2020).