Funchoza is a Korean salad, the main ingredient of which is thin rice noodles, which goes well with both vegetables and meat. Like all Korean dishes, funchose salad is quite spicy, but very tasty. This is a delicious appetizer that can be served before the main course.
To cook funchose deliciously and correctly, you don’t need to leave your home, go to Korea, China, or go on a long trip to Japan. Making a delicious funchose salad with your own hands at home from an affordable set of products is easy and fast.
Funchoza, translated as "glass noodles", is a noodle made from bean flour, so after cooking it becomes transparent. Rice flour spaghetti turns white when cooked. It is rich in carbohydrates, so it is recommended to serve it with vegetables and even meat or seafood. So the dish turns out to be the most balanced and easier to digest by the stomach.
In terms of the composition of useful elements, funchose is distinguished by the presence of B vitamins, as well as selenium, magnesium, calcium and eight amino acids that are actively involved in the creation of new cells. Glass noodles have a low energy value, while it contains fiber, which leads to rapid saturation of the body. Funchoza has practically no taste, but quickly absorbs the smell and taste of neighboring ingredients. Especially adherents of vegetarian cuisine and those who want to lose weight love to experiment with it.
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 with 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 for the right time, put it in a colander and rinse. The only thing that should not be allowed to digest funchose: it should 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 for the funchose not to stick together, odorless vegetable oil is added to the water during its cooking, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since at least a liter of water is needed per 100 g of dry starch noodles.
- Funchoza in the form of skeins is cooked in a special way: first, the skeins are tied with a thread, passing it through the center, and then boiled, washed, cut, removing the thread. In this case, oil must be added to the water in the amount indicated above.
- If soy sauce is included in the salad dressing, then you do not need to salt the water in which the noodles are boiled. Otherwise, it is added at the rate of 1 teaspoon (without a slide) per 1 liter of water.
- Funchose salad will be tastier if it is allowed to stand in a cool place and soaked in the aroma of sauce and spices. It will soak in the sauce sooner if the dressing is warmed up before being added to the salad.
Knowing the basic principles, you can easily prepare funchose salad according to any of your favorite recipes.
How to cook funchose salad - 8 delicious recipes
Korean funchoza with vegetables
Ingredients:
- Funchoza - half of the package
- Carrot 1 pc.
- Sweet pepper - 2 pcs.
- Cucumber - 2 pcs.
- Blue bow - 1 pc.
- Vinegar - 1 tbsp. l.
- Parsley
- Seasoning Korean - 1 tbsp. l.
- Vegetable little - 1 tbsp. l.
- Soy sauce - 1 tbsp. l.
Cooking method:
Put half a pack of funchose in a deep cup and pour boiling water for 5-7 minutes. Cut carrots on a "Korean" grater. Cucumbers are also cut on this grater so that they have the same shape as carrots. Sweet pepper cut into strips. For beauty, take multi-colored peppers. Put carrots, cucumbers, peppers in a deep bowl. Onion cut into quarter rings. Finely chop the garlic. All this is added 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 them and washed them with cold water. Since the funchose is long, for convenience, we cut it in a cup with scissors into several parts. We don't always do this, we don't do it often. I think it tastes better that way. But so that you know and do not excel in catching a long funchose with your mouth, I show you this method. We spread the noodles to the vegetables. Mix well. We put it in the refrigerator for about an hour. We take it out of the refrigerator. Decorate with figures of cucumber, herbs.
Funchoza with smoked sausage
Ingredients:
- Funchoza - 500 gr.
- fresh cucumber - 1 pc.
- canned corn - 200 gr.
- smoked sausage (any) - 250 gr.
- mayonnaise - to taste (about 100 gr.)
Cooking method:
Boil the 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 homemade ham. Rinse the cucumber thoroughly. Cut into narrow strips or grate for Korean carrots. Mix funchose, sausage and cucumber. Open a can of canned corn. Drain the liquid. Add corn to the mixture. Dress the salad with mayonnaise.
Salad with funchose and beef
Ingredients:
- Beef - 400 g
- Glass noodles - 0.5 pack
- 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 teaspoon
- Ginger - 1 small tuber
- Garlic - 1-2 cloves
- Chili pepper (pulp) - to taste
- Vegetable and sesame oil - 2 tbsp. spoons of every kind
- Soy sauce
Cooking method:
We cut the meat into cubes, pour soy sauce. Let it soak for a while. Sweet pepper cut into strips. Add to beef. We cook glass noodles. Cool down. We throw it away in a colander. We cut the onion into strips (feathers), parsley or cilantro finely, add sugar, grind. Add to salad. Add noodles, mix. Finely chop half of the ginger, garlic, chili pepper pulp. Lay in a pile in the center of the salad. Heat the vegetable oil until smoke appears. Add sesame to it. We warm up. Pour chili, ginger and garlic on top. Mix and serve.
Funchose salad recipe with chicken
The addition of 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 pork and beef salad.
Ingredients:
- 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.
- Garlic clove, black pepper.
Cooking method:
Boil chicken, green beans and funchose (separately, of course). Cool and cut. Fry the chicken fillet cut into long pieces in oil. Cut the onion into half rings and add to the chicken. Prepare the vegetables - cut the pepper into strips, rub the carrots on a Korean grater. In a separate pan, fry the beans, carrots and peppers. Add garlic, season with pepper and stew a little. Put chicken, funchose, vegetables in a bowl, pour in the sauce with vinegar. Stir well. Leave 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.
Ingredients:
- 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;
- lemon - one;
- salt.
Cooking method:
We cut the cooked funchose with culinary scissors. Cut the squid into strips along the length, the same as the noodles. Instead of smoked, boiled 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 cool, roll them up with a tube, cut them thinly. Let's prepare the dressing. Combine both oils, lemon juice, sauce, sugar and chopped garlic. Add small pickled mushrooms to the finished ingredients. Cut large ones first. Refuel. Keep the salad in the cold for about an hour.
Turkey salad with broccoli and funchose
Ingredients:
- 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.
Cooking method:
Pour boiling water over funchoza and leave for 10 minutes. After draining the water, rinse the noodles with cold water and drain in a colander. Break the broccoli into florets. Beans, cutting off the tips, cut into halves. Place 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. Cook over medium heat, stirring occasionally, 3-4 minutes until browned. Add nuts and chopped garlic, stir and cook for 1 minute.
Then put the broccoli, beans and finely chopped leeks into the pan. Cook, stirring constantly, for another 5-7 minutes. After adding soy sauce and funchose, mix and remove from heat. Put the finished turkey salad with broccoli and funchose into a deep salad bowl and serve.
Funchose salad - recipe at home
There is no pork or poultry in the ingredients of this funchose salad recipe, but thanks to the abundant amount of greens and vegetables in the composition of the dish, even the most inveterate "meat-eaters" can like its taste.
Ingredients:
- Young carrots - 2 pcs.
- Cucumber - 2 pcs.
- Parsley - 50 g
- Cilantro - 50 g
- Rice vinegar - 50 ml
- Soy sauce - 20 ml
- Sesame oil - 1 tsp
Cooking method:
Boil the noodles in boiling water with salt for three minutes, then drain the liquid and rinse the noodles under running cold water. We cut it with scissors or a knife and proceed to chopping vegetables.
Peeled carrots and other washed vegetables are chopped into strips and put in a deep bowl. In order for the vegetables to give juice, remember them a little with your hands. We prepare the sauce by combining oil and sauces in a separate bowl. Add chopped greens to the resulting mass - the dressing is ready. We mix the noodles, vegetables, mix everything thoroughly and pour over the prepared sauce. The salad must be cooled by placing it in the refrigerator so that the ingredients are marinated. After 2 hours, the dish can be transferred to serving dishes and served.
Chinese salad with funchose
To prepare it, chop the boiled noodles into 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-style carrots, season with soy sauce or adjika. Chinese salad with funchose is ready.
A spicy Korean appetizer that differs from classic meat salads in a quick way of cooking and long-term storage. Salad can be infused for a long time, wait in the wings, over time it only becomes tastier and spicier. Bon appetit!
I welcome everyone to my page! Today we will prepare a salad with soybean vermicelli with carrots and crab sticks. For such a salad, we do not need a lot of products.
We take 200 gr. dry vermicelli and pour boiling water. We leave for 5-7 minutes.
During this time, you can grate two carrots on a special grater, which shreds the carrots very thinly. Carrots chopped in this way are best suited for a salad with funchose vermicelli.
Here is our vermicelli. We shift it into a colander, and rinse with clean cold water. We leave the colander with funchose for a few minutes, let the water drain.
When there is no water left, we shift the vermicelli into a common salad bowl. I always cut the vermicelli into smaller pieces, so it is more convenient to mix the vermicelli.
Crush the garlic with a garlic press.
Garlic is added to vermicelli and other ingredients. Add three tablespoons of soy sauce, and a bag of funchose dressing.
All the contents of the salad bowl must be thoroughly mixed, covered with a lid and put in the refrigerator for an hour.
During this time, the salad is infused, the vermicelli and carrots are soaked with dressing and soy sauce.
Bon appetit:)!
Time for preparing: PT00H20M 20 min.
I have wanted this salad for a long time, and made it by selection. I can’t say that I ate it somewhere, but I knew exactly what I want, how it should be. I have periodically been to Japanese restaurants, more or less expensive, more or less tasty, and I think I roughly understand what a delicious Japanese salad with chukka should taste like. I don’t know, maybe the Japanese will throw tomatoes at me, they will say, “parahaya girl nevakusanaya sarada tawaya”, but so far I have not reached true Japan. OK. I'll get anywhere in retirement.
The absence of marinated chukka seaweed prevented me from making this salad before. And then suddenly once - and my husband runs to me along the supermarket shelves with happiness in his eyes and with a bag of frozen chukka in his teeth. I was also extremely happy. I now only hope that the chukka will stay in this store forever.
The salad is utterly simple, and the sauce makes it. By the way, I think that in such a salad our Far Eastern seaweed will bloom in a marvelous color, and it will not be worse at all, only the sauce needs to be changed radically, because chukka is sweet, and seaweed is salty. In general, I will return to you with this topic, I think, but for now - Chukka.
I made a huge can, but it flew away in two sittings. Grandmother Stasya even praised, although where is Japan with the Chukka - and where is grandmother Stasya? But she liked it. Good. For a child, this is too vinegary, he is accustomed to more delicate food.
Time for preparing: 10 minutes
Complexity: incredibly simple
Ingredients:
funchose - 2 bundles
sugar - 1 tsp
sesame oil - 4 tsp
Worcestershire sauce - 1 tsp (you can do without it)
fresh cilantro - bunch
salt - to taste, maybe
chili - to taste
sesame - for serving
Output– 4 servings 
And now the most difficult thing: to cook funchose. To prepare funchose, you need to boil water. While the water is boiling, you need to get a bowl and put dry funchose in it. This is a very tedious process. When the water boils, you need to carefully take the kettle so as not to splash, and pour boiling water over the funchose. Then you need to take an hourglass and measure 5 minutes.
After 5 minutes, put the funchose on a sieve and rinse with cold water. See how incredibly difficult it is?
While the essence and the matter, I take crab sticks. I know crab sticks are evil. But while I do not live in Vladivostok, crab meat is not available to me, and I eat sticks twice a year, so poof, conscience.
I cut sticks thinly. I add to funchose along with chukka. Chukka is already marinated - sweet and sour, and even with sesame seeds. Finely chop cilantro and add to salad. I add chili.
Now for the most important part, the sauce. I mix rice vinegar in a glass.
Sugar.
Sesame oil. You can replace it with something, but if you replace it, replace it with walnut, I don’t know, with peanut or something. Otherwise, the Japanese fleur will disappear all.
Worcestershire sauce. It may not be poured at all. You can live without it at all. But, you know, he's great. It has rotten fermented fish (a source of umami) and cinnamon, a timeless oriental motif. It somehow fills the dishes with depth. Gives them another dimension as if. But not critical. You can do without it. He is expensive and rare.
Delicious and tender rice noodles are liked by many lovers of oriental cuisine. Salads served in cafes and restaurants are distinguished by their bright appearance, spicy aroma and juicy taste. Making at home such an original dish as a salad with funchose is not difficult.
Funchose Rice Noodle Salad
Many housewives who first encountered this original and even exotic dish are wondering: how to cook funchose for salad? This can be done without much effort, since rice noodles are sold ready-made. To give it an edible look, you need to adhere to the following cooking rules:
- pour funchose with boiling water for 7 minutes, or boil it;
- The rice noodles should be firm, translucent, glassy and have a hint of nutty flavor.
Salad with funchose and vegetables - recipe
One of the most useful options is considered a salad with funchose and vegetables, since it combines nutrient-rich ingredients. This is due to the popularity of this recipe among housewives. To make the dish more convenient to apply and eat, ready-made rice noodles can be cut with scissors. For lovers of spicier food, you can season the salad with adjika funchose noodles or ground pepper.
Ingredients:
- funchose - 440 g;
- pepper - 1 pc.;
- carrots - 1 pc.;
- cucumber - 2 pcs.;
- soy sauce - 4 tbsp. l.;
- rice vinegar - 5-6 tbsp. l.;
- garlic - 4 cloves;
- sugar -2 tsp
Cooking
- Boil funchose.
- Cut vegetables (carrots, peppers), fry for 8 minutes, stirring occasionally.
- Cut cucumbers into strips. Peel the garlic.
- Mix the sauce and vinegar together, adding salt and sand. It turned out a dressing for funchose salad.
- Add cucumber and crushed garlic to the pan, mix, leave for 5 minutes.
- Pour dressing over vegetables. Mix and add funchose.
There is a variation of the dish, which, due to its satiety, can easily replace the main course during lunch. This is a salad with funchose and chicken, meat is used as one of the main components. This composition allows you to simultaneously get enough and stick to a diet and get useful substances, since chicken is considered dietary.
Ingredients:
- funchose - 150 g;
- breast - 200 g;
- fresh cucumbers - 2 pcs.;
- pepper - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- onion - 1 pc.;
- soy sauce - 1/3 cup;
- sesame seeds - 3 tsp;
- rice vinegar - 3 tsp
Cooking
- Pour boiling water over the funchose, let it brew for 5 minutes. Drain water, add oil.
- Boil the breast, cut into strips.
- Sliced vegetables, except cucumber, fry.
- Mix funchose, vegetable frying, breast and cucumber. Add soy sauce, spices, rice vinegar and sesame seeds to the salad with funchose noodles, mix.
Salad with funchose and carrots
There is a version of the dish that is perfect for anyone who is on a diet and anyone who fasts. This is a salad with funchose and Korean carrots, which is incredibly easy to prepare. Due to the characteristic taste, the dish acquires unusual spicy notes, such a combination can surprise even sophisticated gourmets.
Ingredients:
- funchose - 150 g;
- carrots in Korean - 100 g;
- soy sauce - 6 tbsp. l.
Cooking
- Boil funchose, mix it with carrots, pour in the sauce and sprinkle with salt.
- Place in refrigerator. After 35 minutes, funchose noodle salad is ready.
Chinese funchose salad - recipe
For lovers of original and unusual dishes, such a recipe as a Chinese-style salad with funchose and meat is suitable. It is better to serve this dish to the table on a large flat dish, laying it out in a slide. To give it a festive look, you can sprinkle it with herbs and garnish with chopped cherry tomatoes. A salad with funchose presented in this way will be the highlight of any family table.
Ingredients:
- funchose - 250 g;
- meat - 200 g;
- cabbage - 100 g;
- carrots - 1 pc.;
- radish - 1 pc.;
- garlic - 3-4 cloves;
- onion - 1 pc.;
- pepper - 1 pc.;
- Chinese onion - 1 pc.;
- soy sauce - 3 tbsp. l.
Cooking
- Boil funchose.
- Simmer chopped vegetables on low heat for 12 minutes.
- Cut the meat, salt, pepper, add the sauce and crushed garlic. Fry for about 20 minutes. Chop the Chinese onion and sprinkle the meat. Simmer another 5 minutes.
- Combine rice noodles, fried meat and vegetable fry. Mix all.
Salad with funchose and crab sticks
To give the dish a unique rich taste will help such a component as crab sticks. For housewives who decide to master the preparation of such a dish as a salad with funchose, a recipe with this component is the best fit due to its simplicity and exquisite taste. The food must be consumed immediately fresh, it is better to decorate it with shrimp on top.
Ingredients:
- funchose - 150 g;
- crab sticks - 150 g;
- cheese - 100 g;
- cucumbers - 2 pcs.;
- leaf lettuce - 1 bunch;
- soy sauce - 6 tbsp. l.;
- mayonnaise - 3 tbsp. l.;
- sour cream - 2 tbsp. l.
Cooking
- Cut all components into long strips, mix with noodles.
- Mix mayonnaise, sour cream, sauce. Pour over salad in a thin stream.
Salad with funchose and shrimps
Any seafood goes well with rice noodles, so the hostess who wants to surprise invited guests can make a salad with. The rich composition of nutrients that shrimp contain will make this dish even more useful. Before serving, it must be cooled so that it acquires a spicy taste.
Ingredients:
- funchose - 250 g;
- shrimp - 400 g;
- pepper - 3 pcs.;
- onion - 2 pcs.;
- garlic - 3 cloves;
- soy sauce - 4 tbsp. l.;
- lemon juice - 1/4 cup.
Cooking
- Shrimp cut into 3-4 parts. Finely chop vegetables.
- Mix boiled noodles, shrimp and vegetables.
- Pour lemon juice, vegetable oil and squeeze garlic into soy sauce, mix, pour into salad. Refrigerate for about 20 minutes.
Funchose salad with cucumber - recipe
For people who follow a strict diet, a lean salad with funchose is an ideal solution. With it, you can simultaneously observe strict and treat yourself to a delicious meal. The dish can be seasoned with any oil: vegetable, olive, corn, sesame or pumpkin. You can use rice vinegar, lemon juice, pepper mixtures or adjika.
Ingredients:
- funchose - 150 g;
- cucumber - 1 pc.;
- soy sauce - 5 tbsp. l.
Cooking
- Cucumber cut into strips.
- Mix with the finished noodles, pour over the sauce, mix.
- Refrigerate for 25 minutes.
Salad with funchose and mushrooms
One of the most successful options for the dish will be a simple salad with funchose, the components of which include mushrooms. They are used depending on individual preferences, both champignons and forest mushrooms are suitable. The dish can be supplemented with vegetables to your taste, bell peppers, carrots, cucumber, onions can be used. They will bring their own touch of piquancy to the salad with funchose.
Ingredients:
- funchose - 100 g;
- mushrooms - 300 g;
- pepper - 1 pc.;
- cucumber - 1 pc.;
- soy sauce - 5 tbsp. l.
Cooking
- Mushrooms cut, pour soy sauce.
- Mix the rest of the vegetables and the cooked vermicelli.
- Mushrooms fry for 10 minutes, mix with other products.
Warm salad with funchose
Most recipes for the dish are characterized by the fact that they are served chilled. However, there is an exception to this rule - this is with funchose and chicken. Due to the fact that the dish is consumed hot, it can fully replace the main dish. Chicken meat will give satiety, salad is enough to feed all the household.
The word "funchoza" appeared in the lexicon of European culinary specialists not so long ago. But now, few specialized TV shows or thematic magazine can do without it. For those who are still unfamiliar with funchose, it is worth making some clarifications. Funchoza or glass vermicelli is a type of dry pasta popular in Southeast Asia and made from starch.
Yes Yes. Contrary to popular belief, funchose has nothing to do with rice noodles. It is made not from rice flour, but from starch. Moreover, in the classic (and not the cheapest) version, not from any starch, but obtained from beans of golden beans, known to us as mung or mung. Less commonly, sweet potato, yam or cassava starch is used for the same purpose. Well, our stores usually sell just the most budgetary version of glass vermicelli. It is made from common corn or potato starch.
Unlike rice noodles, funchoza does not have its own taste and smell. Therefore, all dishes with this ingredient necessarily contain a large amount of seasonings and spices, and are also flavored with soy sauces. By the way, for the same reason, funchose is not used as an independent garnish. In most cases, it is part of thick soups, a variety of meat dishes and numerous salads. It is about the latter that it is worth talking in more detail.
Strictly speaking, this recipe cannot be called a 100% salad. In fact, this is a full-fledged second course. But if you don’t find fault, then this masterpiece of Asian cuisine can be attributed to the category of warm salads. For him you will need:
Ingredients
- funchose - 150 g;
- chicken fillet - 200 g (you can take any part of the bird);
- bell pepper - 2 pcs.;
- garlic - 3-4 cloves;
- water - 100 ml;
- dill, parsley, black pepper, salt - to taste.
Cooking
- First you need to grind the ingredients. Cut chicken meat into cubes, onion - into a quarter of a ring, pepper - into strips, grate carrots on a fine grater, crush garlic in a crush.
- Heat up a frying pan, add oil and add the chicken. As you know, poultry meat in such situations releases juice, so chicken should be fried until all the liquid has evaporated. In this case, pieces of meat must be constantly stirred. When the juice evaporates into the pan, add the onions and carrots and continue to fry, bringing the vegetables to softness. Now send bell peppers to the roaster, pour in water and, covered with a lid, simmer the lettuce for 10 minutes.
- During this time, you can prepare funchose. Put glass vermicelli into boiling, lightly salted water and cook for 4-5 minutes. Then put the funchose in a colander and rinse with cold water. After that, the “noodles” must be cut into small pieces, about 4 cm long. It is most convenient to do this with the help of culinary scissors.
- Now you need to mix all the ingredients in a salad bowl, salt, pepper and mix. Serve a salad to the table, you must first decorate with fresh herbs.
Salad with funchose and crab sticks
If we talk about salads in the usual sense, then funchose with crab sticks can be an excellent snack. You can make this salad with the following products on hand:
Ingredients
- funchose - 100 g;
- crab sticks - 200 g;
- canned corn - 1 can (about 400 g);
- bell pepper - 2 pcs. (about 200 g);
- low-fat sour cream - 150 g (preferably 10-15% fat);
- black pepper, salt - to taste.
Cooking
- Boil funchose with boiling water. Finely chop crab sticks and bell pepper. Drain liquid from corn. Throw funchose in a colander and let excess water drain. Mix all the ingredients in a salad bowl, season with salt, pepper and season with sour cream.
- In theory, such a salad can be seasoned with mayonnaise, but in this case, it is better to add a couple of hard-boiled and finely chopped chicken eggs to the listed ingredients.
Another variant
- You can make it even more interesting. Pour funchose with boiling water and leave for 5 minutes. Beat raw eggs thoroughly and fry in hot vegetable oil. Allow the resulting "pancake" to cool.
- Rinse the funchoza under running cold water, let the remaining water drain and chop a little with culinary scissors.
- Roll the cooled egg pancake into a roll and cut into thin strips. Crab sticks are also finely chopped. Mix all the ingredients, new and indicated at the beginning of the recipe, add salt, pepper and season with mayonnaise.
Salad with funchose and Korean carrots
The simplest version of a salad with funchose can be prepared in just 10 minutes. To do this, brew vermicelli, rinse it and mix with Korean carrots. Salt the resulting snack and sprinkle with soy sauce. Ready!
This option, although tasty, is not particularly interesting from a culinary point of view. Therefore, it is worth turning to a more refined variety of salad with funchose and Korean carrots. For this salad of products you will need a little more than for a simple option. More specifically, you will have to prepare:
Ingredients
- funchose - 250 g;
- carrots in Korean - 200 g;
- broccoli - 100 g;
- champignons - 100 g;
- sesame seeds - 1 teaspoon;
- vegetable oil - for frying;
- soy sauce - for dressing.
Cooking
- Prepare funchose according to package instructions, rinse and drain. If desired, vermicelli can be cut into pieces with scissors. Disassemble the broccoli into florets, boil for 3-4 minutes in salted water and fry together with thinly sliced champignons in vegetable oil. It doesn't take long to cook food. 10 minutes is enough.
- Mix funchose, carrots, broccoli and mushrooms in a salad bowl, season with soy sauce and let stand for half an hour so that the products are saturated with the aromas of spices present in Korean carrots. Before serving, mix the salad again and sprinkle with sesame seeds.
- Those who do not like broccoli can replace this product with cauliflower. Salad from this will not lose at all, and maybe even vice versa.
Salad with funchose and vegetables
Oddly enough, but the closest to Korean cuisine is a salad with funchose and vegetables, and not with Korean carrots. In fact, apart from funchose and spices that go to the gas station, there is nothing exotic in this snack:
Ingredients
- funchose - 200 g;
- carrots - 1 medium root crop;
- bell pepper - 1 pc.;
- fresh cucumber - 1 pc.;
- ginger, chili pepper, coriander and garlic - 5 g each (take all seasonings in dried and ground form);
- vinegar - 1 tablespoon;
- sesame oil - 1 tablespoon;
- sesame seeds, parsley and cilantro - to taste.
Cooking
- It all starts again with brewing funchose in boiling water. When it stands for 5-7 minutes, put the vermicelli in a colander, rinse and let it flow. Bulgarian pepper cut into thin strips, and cucumber and carrots can be grated for carrots in Korean. When the main ingredients are prepared, you can start preparing the dressing.
- In principle, you can not bother with preparing homemade dressing, but purchase a ready-made mixture for funchose. But this is for the laziest. Moreover, the preparation of salad dressing does not take any effort or time. To do this, just pour all the spices (ginger, chili, coriander and garlic) into a bowl, add soy sauce, sesame oil and vinegar there. Mix the mixture thoroughly and the dressing can be considered ready.
- It remains to mix all the ingredients, add sesame seeds, chopped herbs and season with the resulting sauce. Mix the salad well and let it brew for about an hour in the refrigerator. After that, you can serve a snack to the table.
- This version of the salad with funchose can be considered basic. If desired, you can add meat, seafood and other vegetables that are not present in the main list. And you can add this salad to any hot dish, using it instead of a side dish.
Salad with funchose and meat
This salad, too, with a stretch can be attributed to snacks. Still, this is perhaps a transitional stage between salads and main courses. Well, a salad of funchose and meat is being prepared using the stir-fry technology - this is when the products are quickly fried in hot oil in a wok or deep frying pan. To prepare for such a “a la salad” you need the following products:
Ingredients
- funchose - 150 g;
- meat - 150-200 g (beef is better, but lean pork is also suitable);
- carrots - 1 medium root crop;
- champignons - 100 g;
- onion - 1 head of medium size;
- garlic - 4-5 cloves;
- eggs - 1 pc.;
- sesame and sunflower oil - for frying;
- soy sauce - 3 tablespoons;
- sugar - 1 tablespoon;
- green onions and sesame seeds - to taste.
Cooking
- First things first, you need to marinate the meat. To do this, it must be cut, as for beef stroganoff, salt, pepper, mash a little with your hands and put in the refrigerator for 10-15 minutes. Now you can start preparing the sauce, i.e. in the soy component, simply dissolve the sugar. On this, the process of preparing the dressing can be considered complete.
- Defrost mushrooms and cut into slices. Carrot cut into circles. It is desirable to make them as thin as possible. Chop garlic and onion as finely as possible. They just need to be fried in hot oil in the first place. When these ingredients turn golden, carrots can be added to the wok. Don't overcook vegetables. They just need to soften up a bit. This will take 4-5 minutes. Place prepared salad ingredients on a separate plate.
- Add a little oil to the wok, put the mushrooms and fry for 10 minutes, after which they are also transferred to a separate bowl. Now let's move on to the meat. It must be fried in the same oil for about 10 minutes, stirring constantly. When the pieces are fried on all sides, put out the fire under the wok, cover the dishes with a lid and let the meat sweat for another 5-7 minutes. And during this time you can do funchose.
- This time it is better to take thicker vermicelli, and boil in boiling water for 5 minutes, then put it in a colander and rinse. When all the water has drained, cut the funchose into pieces of 7-10 cm each, put in a salad bowl, sprinkle with sesame oil and mix.
- It's time for the omelet. To do this, pour the beaten egg onto a greased pancake pan, spread it over the entire frying surface, slightly shaking the pan, and fry for 3 minutes. Then carefully turn the egg pancake over, turn off the gas under the pan and leave it on the stove for another couple of minutes. Put the finished omelette on a plate, and when it cools down, roll up and cut into strips.
- This completes the preparation of the salad components, so you can start assembling it. First, pour the sauce into the funchose and mix thoroughly so that the vermicelli is evenly soaked with it. Now you can put all the other ingredients, mix and, if necessary, salt the finished snack. On top of the salad, you can lightly flavor with sesame oil and sprinkle with the seeds of the same plant.
Salad with funchose and shrimps
Korean cuisine is unthinkable without seafood. So funchose salad with shrimp is more than appropriate. In addition, it is well absorbed and generally very useful. To prepare it, you need to prepare:
Ingredients
- funchose - 100 g;
- boiled shrimp - 300 g;
- cherry tomatoes - 6 pcs.;
- bell pepper - 1 pc.;
- onion - 1 head of medium size (preferably white);
- garlic - 2 cloves;
- soy sauce - 2 tablespoons;
- lemon juice - 1/2 lemon;
- vegetable oil - for dressing (olive or sesame);
- cilantro or parsley - to taste.
Cooking
- You need to start again with funchose. Thin vermicelli can simply be poured with boiling water and kept in a covered container for about 10 minutes. Thicker ones should be boiled for 3-5 minutes. Then everything is as always - a colander, washing, flow around.
- Cut the pepper and onion into strips and thinner is better, and the tomatoes into small slices. Boiled shrimp are easy to peel.
- For dressing, you need to put finely chopped cilantro or parsley in a small bowl, add oil, lemon juice, soy sauce and 3 tablespoons of water. Mix the contents of the ladle and cook for 2-3 minutes.
- When the dressing has cooled down a bit, you can collect the salad by mixing all the ingredients and flavoring the resulting sauce. The finished snack should be allowed to brew for half an hour, and then served.
