Funchoza according to Korean recipe. Step-by-step recipe for making funchose in Korean with photos

Funchoza: recipe

Rice noodles have many names: crystal pasta, Thai pasta, white vermicelli. This product is very popular in Asian countries, where it is used to make a delicious funchoza salad, or funcheza, as it is also called. The Land of Soviets invites you to plunge into the world asian cuisine and cook spicy and tasty dish. Funchoza in Korean is one of the most famous dishes, which anyone can prepare at home.

Thin rice noodles are popular in Asian countries for a reason. It goes well with various ingredients, which makes it possible to prepare a new delicious dish every time. But rice noodles are also low in calories and do not cause allergies.

There are many recipes for funchose. You can add meat, seafood, chicken or just vegetables to this salad. In addition, you can personally regulate the amount of adjika that you add to the salad, thereby making the dish spicy or not. if you love spicy dishes, then you will definitely like funchoza in Korean.

Funchoza in Korean: the first recipe

Korean cuisine has always been distinguished by its spicy dishes thanks to the addition of adjika. We invite you to prepare savory dish, which you and your family will definitely like.

Funchoza: recipe

To prepare funchose you will need the following ingredients:

• 1 pack of rice noodles
• 3 medium carrots
• 2-3 cloves of garlic
• 1 tsp. table vinegar
• 3 tbsp. l. sunflower or olive oil
• 1 bell pepper
• black pepper, salt

Funchoza in Korean is prepared on the basis of boiled rice noodles. Place the noodles in boiling water and cook for 5-7 minutes. At this time, take care of the vegetables: peel the carrots and cut them into thin slices. It is best to use a special Korean carrot grater. Also cut the bell pepper into thin slices.

Mix carrots with salt and let it brew for 5-7 minutes. Fry the bell pepper in a frying pan with oil. Remove the finished peppers from the pan with a spoon so that the oil can drain back.

Place the finished rice noodles in a colander. Mix noodles with carrots, add crushed garlic cloves. Mix your funchose well. Then add the roasted bell pepper, salt, black ground pepper and vinegar. Mix the salad again, and your Korean funchose is ready. You can serve your funchose immediately or let it brew, which will improve the taste of the dish.

Funchoza in Korean: recipe two

We bring to your attention another recipe for funchose.

How to cook funchose at home

To prepare this dish you will need the following products:

• 3 packs of rice noodles
• 3 sweet bell peppers of different colors
• 2 carrots
• 2 medium cucumbers
• 1/2 head of garlic
• 2 tsp. vinegar
• sunflower oil
• soy sauce

So, how to cook funchose in Korean according to this recipe? First, soak the rice noodles in cold water for 10 minutes. Then drain the water and pour boiling water over the noodles for 5 minutes. At this time, start preparing the vegetables.

Grate the carrots on a special grater, as in the previous recipe. Cut the peppers and cucumbers into thin long slices. Heat sunflower oil in a frying pan and sauté vegetables in it. The vegetables should become a little softer, but the color should remain normal. Add finely chopped garlic to the vegetables. Mix prepared vegetables with rice noodles. Add vinegar, salt and soy sauce to the salad.

Your Korean-style funchoza is ready. As you can see, preparing this delicious salad It won't take you very long. And if desired, funchose can be diversified with other vegetables that you can find at home. You can add zucchini or mushrooms. If you like spicy dishes, then add adjika to the salad.

Bon appetit!

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

Cooking funchose in Korean at home

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

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

Wide variety of seasonings and herbs allows you to achieve absolutely anything flavor combination, which will please any gourmet.

With vegetables

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

Ingredients:

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

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

With Korean carrots

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

The dish can be supplemented in the following way.

For this you will need:

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

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

With meat

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

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

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

Step by step recipe salad:

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

With shrimps

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

For the dish you will need:

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

Prepare the dish at home as follows:

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

With Chiken

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

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

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

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

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

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

Step-by-step salad recipe:

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

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

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

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

The salad is prepared as follows:

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

Big energy and nutritional value This funchose salad makes an ideal lunch.

Let's sum it up

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

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

The culinary term funchoza has long been an open secret - it is rice noodles that can make our diet richer. Korean cuisine has gained popularity for a long time. The combination of mild-tasting funchose and the pungency of spicy seasonings wins among other dishes. Preparing funchoza in Korean is very simple; easy recipes will allow you to make it in a matter of minutes!

Korean cuisine provides a sufficient amount of seasonings in recipes. You can experiment with aromatic additives, adjusting them to your taste. However, there are traditional products, which must be added when preparing the dressing for funchose.

Shopping centers offer a ready-made mixture, but you can do it yourself.

• classic soy sauce - 30 g;
• wine or rice vinegar - 25 g;
• granulated sugar - 1 spoon;
• table salt - according to preference;
• black and hot pepper.

Execution steps:

1. Mix soy sauce with vinegar in a glass container.
2. Dissolve sugar and salt in the mixture.
3. Add pepper and adjust spiciness to your taste.
4. Pour the dressing into glassware, store in the refrigerator for up to 4 weeks. https://youtu.be/TVaCQs5rS6c

Thanks to the dressing, you can prepare a snack at any time, spending a minimum of time.

Funchoza in Korean - basic recipe with vegetables

Based basic recipe, you can prepare a snack with a variety of products, adding fish, meat, seafood, mushrooms, vegetables and even fruits. Every time you get something original, play with taste and experiment. Your culinary skills will exceed expectations! Funchoza can be prepared in advance, and the dressing can generally be stored for a very long time. The noodles are not boiled, they are simply steamed with boiling water. This dish is a fairy tale!

Required grocery set:

• rice noodles - 100 g;
• medium carrot;
• fresh cucumber - 1-2 pcs.;
• red onion;
• garlic clove;
• salt, spices;
• refined oil;
• sesame seeds;
• dressing for funchose - 35 ml.

Execution steps:

1. Pour funchose hot water for a couple of minutes until softened. Drain, place in a colander and cool.
2. Cut the vegetables into strips. Mix them together, squeeze the garlic through a press.
3. Pour the funchose dressing over the vegetables. Add noodles, stir.
4. Fry the sesame seeds in a small amount of oil and add them to the rest of the ingredients.
5. Place in the refrigerator shelf for several hours. Korean appetizer is ready!https://youtu.be/GfzXvDoVgHw

The vegetables for this salad do not require heat treatment, but if desired, they can be lightly fried with the addition of garlic.

How to cook with meat

Required grocery set:

• rice noodles - 120 g;
• veal loin - 290 g;
• vegetable oil -15 g;
• carrot;
• bulb;
• garlic;
• red Bell pepper;
• salt, spices;
• dressing for funchose.

Execution steps:

1. Cut the veal into very thin strips, add salt and pepper, mix well. Let it marinate a little, drain off the resulting juice.
2. Fry the meat in a heated frying pan with a lid; it should not be fried, but simmered. Bring the veal until cooked, remove from heat.
3. Cool the noodles steamed with boiling water. Cut vegetables into strips. Lightly fry the onion in half rings until softened.
4. Combine all ingredients with meat, add garlic and funchose dressing.
5. If you don’t have ready-made dressing, add soy sauce and vinegar in equal proportions. Enhance the taste with a spoon of sugar and seasonings for Korean carrots. https://youtu.be/q84Hm2c1-x0

You can use any meat to prepare the appetizer, as long as it is not tough.

With Korean carrots and fresh cucumber

Required grocery set:

• rice noodles - 100 g;
• Korean carrots- 250 g;
• cucumbers - 1-2 pcs.;
• sesame seeds;
• dressing for funchose.

Execution steps:

1. Steam the noodles in boiling water, drain and cool.
2. Cut the cucumbers into thin strips; no need to peel the skin. They can also be grated using a special grater.
3. Add cucumbers to carrots, mix everything. Season with sauce, add cooled noodles. Sprinkle sesame seeds on top, cool in the refrigerator and serve.

Funchoza with vegetables loves carrots, but, unfortunately, they are not always on sale fresh cucumbers. If necessary, you can replace them with pickled ones, the taste will be amazing!

Cooking with chicken and zucchini

Required grocery set:

• funchose - 125 g;
• zucchini or zucchini - 180 g;
• chicken fillet- 250 g;
• olive oil;
• garlic;
• carrot;
• gas station;
• salt, spices.

Execution steps:

1. Peel and grate the zucchini and carrots into thin strips.
2. Slice the chicken thinly, marinate in the dressing, and let sit for a while. Drain the juice and fry until done, covered.
3. Steam the noodles, cool, add vegetables and meat to them. Season and stir, squeeze out the garlic cloves.
4. Keep in the refrigerator, stir well again, the snack is ready!

Zucchini is an amazing vegetable, it contains virtually no calories, is very healthy and does not require heat treatment. You can put any type of zucchini, zucchini and squash into the Korean funchose salad.

Korean funchoza with chicken

Required grocery set:

• funchose - 180 g;
• chicken fillet - 270 g;
• dressing - 35 g;
• vegetable oil - 15 g;
• garlic, salt, spices;
• red or green pepper.

Execution steps:

1. Cut the chicken into strips, marinate it in a dressing with spices. Fry in a frying pan until done, cool
2. Slice the sweet pepper thinly and add it to the meat. Squeeze the fragrant garlic.
3. Steam the noodles, combine everything together and stir. Cool in the refrigerator.

Chicken meat goes well with rice noodles and dressing; it cooks quickly and always turns out soft and tasty.

Delicious salad with shrimp

dressing for funchose in Korean - 40 ml;

fresh hot pepper;

greenery;

carrot;

salt, spices, dill, bay.

Execution steps:

1. Boil the shrimp in salted water with dill and bay leaves until cooked. Drain the water, cool.
2. Steam the noodles, grate the carrots. Finely chop the pepper, its quantity depends on taste.
3. Add shrimp, carrots, garlic to the noodles. Pour the dressing over everything, add spices and salt to taste. Let it sit in the refrigerator so that all the ingredients marinate.

Shrimp can be taken peeled or in the shell. If the product is boiled, then heat treatment not required. There is no need to cook or fry for a long time, otherwise the taste will be lost.

With seafood cocktail

Required grocery set:

• rice noodles - 180 g;
• Seafood Cocktail- 250 g;
• dill;
• carrot;
• dressing for funchose;
• garlic;
• vegetable oil;
• spices, coriander;
• lemon juice 1 teaspoon.

Execution steps:

1. Thaw the seafood cocktail, drain the juice, rinse and add lemon juice - this will remove excess odors.
2. Heat the oil on high speed, add crushed garlic cloves to the bottom, heat them to release the smell, and then remove. Fry seafood in this oil until it changes color. Bring to al dente readiness - by the tooth.
3. Steam the noodles, grate the carrots, season everything with sauce, add seafood, spices, coriander.
4. Cool and serve on a flat plate. Decorate with greenery.https://youtu.be/JtuDdJemFnk

Having encountered transparent packages with skeins of transparent noodles on a store shelf for the first time, the housewife wonders how to prepare funchoza correctly. Korean noodle salads, which are sold ready-made, look and smell so delicious, but they are also expensive. Is it possible to prepare them at home?

Thin and delicate strings of noodles with a completely neutral taste go well with various additives from vegetables, meat or seafood. Funchose salads can be prepared and eaten both warm and cold. And, of course, you can and should cook them yourself, adding spices and ingredients to your taste. You just need to know some of the subtleties of handling “glass noodles.”

The method of boiling depends on the thickness of the funchose threads. Very thin, up to 0.5 mm thick noodles should be placed in a bowl and poured with boiling water for 5-7 minutes. Leave it covered. When the funchose becomes transparent and elastic, drain the water and use the noodles as required by the snack recipe.

Here's how to cook larger funchose:

• boil water at the rate of 1 liter per 100 g of dry noodles;
• add salt (1 tsp per 1 liter) and pour in vegetable oil (1 tbsp);
• Place the noodles in boiling water and cook for 3-4 minutes until translucent, assessing the taste for readiness: it stops sticking to the teeth, but remains elastic.

Place the funchose on a sieve and rinse with cold water, allow excess liquid to drain and use when preparing the dish. If desired, you can cut it with a knife into short strips or leave it as is, with long threads.

What to do next: recipes for snacks with Korean noodles

The simplest thing is the recipe light salad with Korean carrots and cucumber.

Light salad

It will require:

• funchose - 100 g;
• ready-made Korean carrots - 50-60 g;
• soy sauce - 1 tbsp;
• garlic - 2 cloves;
• fresh cucumber - 1 pc. about 150 g;
• vegetable oil (sesame, sunflower, olive) - 1 tbsp.

There is no need to add salt and pepper to this salad - there is enough salt in soy sauce, and it will add spiciness Korean carrot and garlic. Therefore, you only need to cut the cucumber into thin strips, crush it with a knife and finely chop the garlic cloves. Combine the noodles and vegetables, carefully stirring the salad, add soy sauce and oil and mix again.

Making salads with other ingredients will take a little time, but the results will always be worth it.

How to cook funchose with vegetables?

Vegetable salads with Korean noodles are suitable for dietary nutrition or fasting. Preparing funchose with vegetables is not difficult: thinly sliced ​​​​products are fried instantly, and combining them with funchose is even easier.

For Asian vegetables with noodles you need:

• yellow and red bell pepper - 100-150 g each;
• celery stalks - 100 g;
• carrots - 150-200 g;
• onion - 200 g.

Prepare vegetables and cut into small strips. For carrots, it is best to use a special grater for Korean salads, but if you don’t have it, you can simply grate it on a coarse grater.

Thinly slice the celery like this: cut the stalk crosswise into pieces of 5-7 cm, halve them lengthwise and cut into strips very thinly. The onion can be cut into half rings across the onion or into “feathers” - cutting it in half lengthwise and also lengthwise, cutting into thin strips.

Heat vegetable oil (1-2 tbsp) and quickly fry the onion for 2 minutes. Place carrots in the pan for 3 minutes and celery for 2-3 minutes. Add bell pepper and mix it with vegetables. Fry for another 3 minutes, focusing on the readiness of the carrots: they will stop crunching, but should retain their cut shape.

For the sauce, mix 1 tbsp. l. rice vinegar (ordinary 6% will do), oyster or soy sauce, sugar and starch. Add tomato sauce or ketchup (3-4 tbsp), curry powder (1/2 tsp), mix the ingredients and pour in about 1 cup cold water. Add the resulting mixture to the vegetables and bring everything to a boil. If necessary, add salt to taste.

Serve the vegetables with funchose, placing noodles on a plate and placing a heap of vegetables in the sauce on top. To prepare versions of this dish, any vegetables that your household likes are suitable. By changing their composition, you can diversify funchose snacks with vegetables, preparing them with zucchini, eggplant, and different types cabbage and radish, adding shiitake or oyster mushrooms.

The basic rule when cooking vegetables is quick frying.

Another salad recipe - with omelet

To diversify snacks, housewives usually prepare several types of salad.

For example, like this:

• funchose - 100 g;
• tomatoes - 200 g;
• fresh cucumber - 200 g;
• raw egg - 1 pc.;
• red bell pepper - 150g;
• soy sauce - 2 tbsp;
• Yannem seasoning to taste.

Beat the egg well and add 1 tbsp. cold water or milk, pour into a greased and heated frying pan, bake the omelette over low heat and turn it over, frying the other side. Cut vegetables into thin strips, tomatoes and omelette into cubes. Mix with prepared funchose. Dilute the yang paste with soy sauce and pour over the salad.

You can also cook soup with funchose

There is nothing complicated about making soups either. The peculiarity of Korean soup is that funchose must be added to it already boiled.

In addition to this, you will need:

• ready chicken bouillon- 4 glasses;
• raw chicken fillet - 100 g;
• raw chicken egg - 1 piece;
• zucchini weighing about 0.5 kg;
• soy sauce - 2 tbsp;
• sesame oil - 1 tbsp;
• garlic - 2-3 cloves;
• Yannem seasoning or chili pepper, spices to taste.

Slice the zucchini small cubes. Pour oil into the pan and simmer the zucchini with soy sauce and garlic until transparent. Cut thin slices of chicken fillet and simmer it a little with vegetables. Add broth, bring to a boil and cook for 10 minutes over medium heat. Whisk the egg and slowly pour it into the broth, stirring constantly. Boil for another 5 minutes and add boiled funchose to the soup. Season the paste with yangnem, add spices and adjust the taste with salt. Remove from heat and leave for a few minutes to allow the soup to simmer. Serve sprinkled with green onions.

Tip: Yannem paste is used in many Korean dishes Oh, and its preparation is quite accessible at home: mix ground red pepper (2 tbsp) with salt and sugar (1 tsp each). Pour the mixture with hot boiled water (1 tbsp) and let it swell for 5 minutes, add garlic (2 cloves), passed through a press and mix.

Prepared for future use, this seasoning can be stored for a very long time in the refrigerator and will always be on hand when preparing Korean dishes. When adding it, you must remember that it already contains salt and you need to add salt to dishes with its addition after the pasta and soy sauce have been added to them.

How to cook funchose with meat or seafood?

The combination of Korean noodles and aromatic spicy fried meat is also very harmonious. Prepared using Asian cuisine techniques, this dish is very tasty and healthy. A small amount of fat and a combination of vegetables, noodles and meat or seafood makes main courses and hot snacks with funchose very light.

To prepare funchose with meat, use the following recipe:

• funchose - 150-200 g;
• onion - 100 g;
• carrots - 150-200 g;
• spinach - 50 g;
• pork - 300 g;
• sesame seed - 2 tbsp;
• mushrooms - about 100 g;
• vegetable oil for frying;
• dressing for funchose.

Prepare the dressing from garlic (2 cloves), soy sauce and sesame oil (2 tbsp each), sugar (0.5 tsp) and ginger (1 tsp). Ginger can be taken dry, fresh or pickled and chopped. Mix everything and season with mixture boiled noodles. Leave to infuse.

Cut the pork into cubes, the onion into “feathers”, grate the carrots on a salad grater. On vegetable oil(1-2 tbsp) quickly fry the onions and carrots, add spinach leaves and remove from heat. Separately, fry mushrooms (shiitake or oyster mushrooms), cut into strips, and pork, adding soy sauce and sesame seeds. Simmer the meat for 10-15 minutes until soft and add vegetables and funchose. Heat through and serve.

This recipe can be used to prepare funchose with chicken. You just need to replace the pork with chicken fillet in the same quantity.

For variety, you can prepare funchose in Korean with seafood. Need to take:

• funchose - 200 g;
• seafood, seafood cocktail, etc. 300 g;
• 1 piece each medium-sized onions, bell peppers and carrots;
• garlic - 2-3 cloves;
• vegetable oil - 2 tbsp;
• soy sauce 4 tbsp;
• lemon juice about 2 tbsp.

Thaw seafood and marinate it in soy sauce (2 tbsp) and lemon juice. Boil the noodles, thinly slice and fry the vegetables. Add seafood and continue cooking for another 7 minutes. At the end, add funchose and add 2 tablespoons of soy sauce, simmer for another couple of minutes and serve hot.

Funchoza is a universal ingredient for soup and salad. It is used as a side dish for both meat and seafood. Cooking dishes with it is not so difficult, but what comes out as a result is always unusual and tasty.

My husband and I love funchoza very much. Therefore, at home it is always available in dry form. An indispensable product for quickly preparing a salad.

I prepare funchose in different ways, using products that are available. One of the most favorite options is Korean-style funchoza. Funchoza plus fresh vegetables, dressing and voila, a quick and juicy salad appetizer is ready.

For dressing, I usually use oil, soy sauce, lemon and pepper (hot and black). But the store also sells ready-made dressing for Korean salads. The choice is large. You add it to the salad, and after an hour you can serve it.

I also use this option sometimes, without any problems. I add garlic for piquancy, it's a matter of taste here.

Korean-style funchoza prepared at home is light and juicy, perfect for barbecue.

These are the simple products we need today.

Pour boiling water over the funchose for 5-7 minutes.

Peel the carrots. Cut all vegetables into strips. I use a Korean carrot grater.

Rinse the funchose and drain in a colander. I cut the funchose with scissors to make it easier to eat.

Combine vegetables and noodles in a bowl. Shake the package with dressing thoroughly and add to the salad bowl.

Add grated garlic.

Mix the salad and put it in the refrigerator for an hour.

Funchoza in Korean is ready to serve. Bon appetit.