Have you ever tried Korean salad made from funchose? Even if not, then you’ve certainly come across it on store shelves at least once. For those who are eyeing this product but don’t dare buy and cook it, our article will be especially useful.

Can't be called everyday. This is not only affected by the price, which, although not prohibitively high, is definitely not budget. The relatively low prevalence is also important here. Many people don’t often serve dishes with glass noodles on holidays, let alone the everyday menu.

Before you prepare the “Korean-style Funchoza” salad, the recipe for which you will choose from our small selection, it will not be superfluous to familiarize yourself with the main characteristics of this product.

Healthy noodles from the Far East

Some people mistakenly call this product pasta or pasta. In fact, funchoza is united with noodles and spaghetti only by its shape. Its composition is completely different. If the paste is prepared from durum wheat flour, then starch obtained from mung beans is used to form funchose. Of course, there are other components: peas, corn starch, water. But there are no preservatives or dyes in good funchose.

It’s easy to guess that, like most traditional Far Eastern products, funchose is healthy. It can even be recommended for a diet menu. But do not forget about the rather high calorie content (320 kcal per 100 g), due to which you should not overeat with dishes made from this ingredient.

This circumstance also determines the rather economical consumption of the product. For example, in order to prepare a salad with funchose and Korean carrots, meat or seafood for two, you will only need half a pack.

Do not confuse funchose with something similar to it. The taste, properties and composition of these products are completely different, although they are a little similar in appearance. It’s not for nothing that funchoza is called glass noodles, because it is translucent even when raw. Its threads are thinner, all of different lengths and are usually wound into a ball. denser, smoother and completely opaque.

How to boil noodles

Having tried to prepare a salad according to the recipe once, you can further vary the quantity and set of ingredients to your taste. Funchoza goes well with many products, even those that are not related to the cuisine of China, Japan and Korea. But one circumstance needs to be remembered once and for all, and in the future not to violate the technology. We are talking about pre-cooking the noodles.

If the diameter of the threads does not reach 0.5 mm, simply steam the noodles with boiling water. Blanch the one with a larger diameter in boiling water for 3 minutes. To prevent the noodles from sticking, add a little olive or sesame oil to the water.

Any Korean salad made from funchose will be even tastier if, immediately after boiling, you add a special dressing to the noodles, which is sold in the same departments of Far Eastern delicacies.

Salad with vegetables

For this treat we will need half a pack of glass noodles and vegetables: carrots, cucumber, bell pepper (one piece each). In addition, you need a couple of cloves of garlic and a bunch of any greens. Let's season the salad with funchose dressing.

Grate the vegetables or cut them into long thin bars. Salt to taste, add a little hot pepper. Squeeze the garlic, stir and set aside.

Cook the noodles, drain the water. Let the funchose cool and then mix with vegetables and dressing. Chill the dish in the refrigerator before serving.

You can prepare this salad with funchose and Korean carrots, but you need to use fresh cucumbers and peppers.

Delicious funchose salad with meat

For the most special occasions, the option with beef, pork, chicken or duck is perfect.

How to prepare this salad “Funchoza in Korean”? His recipe is similar to the previous one, but we will need another 200 grams of boiled meat. Cut it into half-finger-sized bars across the grain. Mix grated vegetables, meat, garlic and herbs, let it brew for about half an hour. And after adding the cooled noodles, pour the salad with dressing to taste.

Funchoza and seafood

Adding seafood will increase the benefits of glass noodles and make their taste even more interesting. The dish is suitable for both regular squid with shrimp and delicacies such as crab and cuttlefish meat.

For 100 grams of noodles we need 250 grams of sea cocktail, one hot peppercorn, a couple of cloves of garlic and a teaspoon of finely grated ginger root. Immediately add 1-1.5 tablespoons of dressing to this mixture.

Boil seafood and glass noodles separately from each other and let cool. Pass the garlic through a press, mix with ginger, add spices and salt. If desired, you can add some finely chopped herbs.

Mix the ingredients, add the pepper cut into slices. Pour over the dressing and put the Korean funchose salad in the refrigerator for a couple of hours so that it is thoroughly soaked. Before serving, you can sprinkle the dish with sesame seeds.

Korean eggplant salad

This recipe option is especially good for summer and early autumn, when the vegetable season is in full swing. To prepare a salad from half a pack of noodles, we will need large carrots, eggplant, 2 cloves of garlic and herbs.

Remove the skin from the eggplant, boil it in salted water until soft, or grill it. Place in a colander and let the water drain. Immediately add garlic to the hot eggplant and leave it to cool in a closed container - this will absorb the flavor much better.

If you are preparing a Korean-style funchose salad, the recipe of which contains fresh carrots, grate the vegetable, add salt and remember with your hands. Squeeze out the juice thoroughly before placing in a salad bowl.

That's all, all that remains is to mix the ingredients: eggplant, cooled noodles, carrots and sauce.

Dressing for funchose

If you are preparing a Korean-style funchose salad, the recipe for which recommends using dressing, but you could not find the required component on sale, there is no need to be sad. You can prepare the same sauce at home; its composition is quite simple.

Mix one teaspoon each of coriander and ground red pepper in a bowl, and then add sesame oil and soy sauce in the same amount (1 teaspoon each)

If you don't have enough sharpness, you can add a little rice vinegar to the dressing. This sauce is suitable for any dish with funchose.

Serving, food compatibility

Korean funchose salad is usually served in a common salad bowl, and then placed on plates using chopsticks. This treat is eaten with oriental cutlery.

You can serve this salad as an independent dish or a side dish for meat, also cooked in oriental style. Mineral water, unsweetened fruit and vegetable juices, and white wine are suitable drinks. By the way, it is permissible to serve mirin with funchose salad (as you know, in the Eastern tradition, the combination of mirin and sake with rice dishes is considered bad manners).

Noodles made from green bean starch or other crops are one of the most common products in Asian cuisine. In recent years, funchose has become available to our compatriots. Korean-style funchose is especially popular: various snacks made from the so-called “crystal noodles” are sold in many stores and are in demand, especially among those who prefer spicy dishes. You can prepare a similar salad from funchose at home, if you know the features of the technology and several suitable recipes so that you have plenty to choose from.

Cooking features

Funchoza is considered to be cooked correctly if it becomes flexible and soft, but at the same time retains some elasticity and even crunchiness. This effect can only be achieved if you know the features of the technology.

• Not in all cases, funchose needs to be boiled. If it is thin, like threads, it is not boiled, but steamed, that is, poured with hot water, covered with a lid and left for an average of 5 minutes. If the cross-section of the noodles has a diameter exceeding half a millimeter, it is advisable to boil them. It is cooked in the same way as pasta, so even a novice housewife will not have any difficulties with it. It is only important not to exceed the cooking time. Usually it is from 3 to 5 minutes. More precise instructions can be found on the packaging.
• During or after cooking, funchose may stick together. To prevent this from happening, you need to cook it in a large amount of water: for 100 g of dry noodles you need to take at least a liter of water. Therefore, you will need a large saucepan.
• Adding vegetable oil to the water when cooking funchose will protect it from sticking. The optimal ratio is 20 ml of oil per liter of water. In this case, the oil should be refined and odorless.
• Boiling funchose in skeins requires a special approach. Before cooking, they are tied with thread. Boil in water with the obligatory addition of a small amount of salt and oil. Then shake it off, remove the thread, and cut the noodles into several pieces.
• To prepare funchose in Korean, it is convenient to use a ready-made dressing for Korean snacks or a specially selected mixture of seasonings. However, if you wish, you can make your own dressing by combining seasonings and main ingredients to your liking. The main thing is that the dressing should include vegetable oil, soy sauce, garlic, ground red pepper or fresh chili pepper. It is advisable to include rice vinegar or regular vinegar with the addition of sugar, coriander, and ground black pepper. It is possible to add other herbs and spices. Then the finished funchose salad will have a taste typical of Korean cuisine.
• Before serving, the prepared salad should be kept for an hour in a cool place. This is done to give the ingredients time to absorb the aroma of the spices.

Funchoza in Korean is made with the addition of various vegetables, mushrooms, and meat. Therefore, the palette of flavors for snacks with this name is very wide.

A simple recipe for funchose in Korean

• funchose – 0.2 kg;
• carrots – 150 g;
• bell pepper – 0.2 kg;
• garlic – 3 cloves;
• vegetable oil – 30 ml;
• soy sauce – 10 ml;
• table vinegar (9 percent) – 5 ml;
• Korean salad seasoning – 10 g;
• sugar - a pinch;
• water – 20 ml.

• Crush the garlic with a special press.
• Dilute the seasoning with water, add soy sauce and garlic, stir.
• Pour in a teaspoon of vinegar, add sugar and vegetable oil, mix well again.
• Wash the pepper. Remove the stem and remove the seeds. Cut the pulp into thin strips.
• Peel and grate carrots to prepare Korean salads. If you don't have such a grater, just cut the carrots into thin long strips using a vegetable peeler.
• Steam thin funchose for 5 minutes. Remove from water and rinse with cold water. Cut into pieces about 4-5 cm long.
• Mix funchose with carrots and pepper, season with the prepared sauce.

The salad can be served when it has steeped. To do this, you need to put it in a cool place for a period of one to four hours. It is not recommended to store such a snack for more than a day.

Korean-style funchoza with cucumbers

• funchose – 0.3 kg;
• carrots – 100 g;
• bell pepper – 0.25 kg;
• cucumbers – 0.25 kg;
• onion – 100 g;
• garlic – 5 cloves;
• ground coriander – 5 g;
• ground red pepper – 5 g;
• sugar – 5 g;
• grape vinegar (3 percent) – 50 ml;
• soy sauce – 50 ml;
• ground black pepper – 5 g;
• vegetable oil – 50 ml.

• Wash the bell pepper. After removing the seeds and stem, cut into thin quarter rings.
• Remove the skin from the onion and cut it into thin half rings.
• Cut the cucumbers into semicircles or strips.
• Grind the peeled carrots using a grater designed for making Korean snacks.
• Mix vegetables.
• Boil the funchose until tender, following the instructions on the package. Cut it into pieces of about 10 cm. Mix with vegetables.
• Pass the garlic through a press, mix with vinegar, soy sauce, sugar and spices. Add vegetable oil, stir.
• Dress the salad and put it in the refrigerator for an hour.

The salad according to this recipe is fresh, light, but quite spicy. It can be served as a side dish for meat dishes, including barbecue.

Korean funchoza with chicken and zucchini

• funchose – 0.2 kg;
• chicken breast fillet – 0.25 kg;
• bell pepper – 0.2 kg;
• carrots – 150 g;
• zucchini – 0.25 kg;
• garlic – 3 cloves;
• chili pepper – 1 pod;
• soy sauce – 60 ml;
• vegetable oil – 40 ml;
• rice or grape vinegar (3 percent) – 10 ml;
• sugar (if grape vinegar is used) – a pinch.

• Boil the chicken breast until tender, cool and cut into small cubes.
• Peel the vegetables. Grind the zucchini and carrots on a grater for Korean salads, cut the bell pepper into strips, puree the chili pepper using a blender, pass the garlic through a special press.
• Place funchoza in chicken broth, steam or boil in it until tender.
• Mix the chili pepper mixture with the garlic mixture and dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
• Mix vegetables and pieces of boiled chicken with funchose and spicy Korean sauce.

If you are not used to eating zucchini raw, even in salads, you can lightly fry it in oil first. In this case, the sauce should include slightly less oil than indicated in the recipe.

Korean-style funchoza is one of the most popular Asian dishes among our compatriots. This snack will appeal to those who love spicy foods and want to diversify their diet with dishes with a new taste.

For salad, funchoza can be prepared in two different ways:

1. Soak the noodles in hot water for 5-7 minutes, remove and rinse under cold water. This funchose is prepared for cold salads.
2. Place the noodles in cool water, water temperature about 30 degrees for 30-40 minutes. Remove and dry a little. This funchose goes into hot stir-fried salads and soups.

Let's look at the Korean recipe with step-by-step photos:

How to prepare salad with funchose in Korean

1 . Place the noodles in a deep cup.

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

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

4 . Also chop the carrots and add to the funchose and vegetables.

5 . Season (Korean dressing for funchose of various brands is taught in the store), stir.

Delicious salad with funchose is ready

Bon appetit!

The word “funchoza” appeared in the vocabulary of European culinary specialists not so long ago. But now there are few specialized TV shows or thematic magazines that can do without it. For those who are still unfamiliar with funchose, it is worth making some explanations. 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 golden beans, known in our country as mung beans or mung beans. Less commonly, sweet potato, yam or cassava starch is used for the same purpose. Well, our stores usually sell just the most budget-friendly version of glass noodles. It is made from the usual corn or potato starch.

Unlike rice noodles, funchose does not have its own taste and smell. Therefore, all dishes with this ingredient necessarily contain a large amount of herbs and spices, and are also flavored with soy sauces. By the way, for the same reason, funchose is not used as an independent side dish. In most cases, it is included in thick soups, a variety of meat dishes and numerous salads. It’s the latter that is worth talking about in more detail.

Salad with funchose and chicken

Strictly speaking, this recipe cannot be called 100% a salad. In fact, this is a full-fledged second course. But if you don’t find fault, you can classify this masterpiece of Asian cuisine as a warm salad. For it you will need:

• 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.

First you need to grind the ingredients. Cut the chicken meat into cubes, onion into quarter rings, pepper into strips, grate the carrots on a fine grater, crush the garlic in a crush.

Heat a frying pan over a fire, pour in the oil and add the chicken. As you know, poultry meat releases juice in such situations, so you need to fry the chicken until all the liquid has evaporated. In this case, the pieces of meat must be stirred constantly. When the juice has evaporated, add the onion and carrots to the pan and continue frying, bringing the vegetables until soft. Now place the bell pepper in the frying pan, add water and, cover with a lid, simmer the salad for about 10 minutes.

During this time, you can prepare funchose. Place glass vermicelli in boiling, slightly salted water and cook for 4-5 minutes. Then drain the funchose in a colander and rinse with cold water. After this, the “noodles” must be cut into small pieces, about 4 cm long. The most convenient way to do this is with culinary scissors.

Now you need to mix all the ingredients in a salad bowl, add salt, pepper and mix. Serve the salad, first garnishing it 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 appetizer. You can make this salad with the following ingredients on hand:

• funchose – 100 g;
• crab sticks – 200 g;
• canned corn - 1 can (about 400 g);
• bell pepper – 2 pcs. (approximately 200 g);
• low-fat sour cream – 150 g (10-15% fat content is best);
• black pepper, salt - to taste.

Brew funchoza with boiling water. Finely chop the crab sticks and bell pepper. Drain liquid from corn. Place the funchoza in a colander and allow excess water to drain. Mix all ingredients in a salad bowl, add salt, pepper and sour cream.

In theory, such a salad can be dressed 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 boiling water over funchoza and leave for 5 minutes. Beat raw eggs thoroughly and fry in heated vegetable oil. Allow the resulting “pancake” to cool. Rinse the funchose 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. Chop the crab sticks finely too. 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

Simple option

The simplest version of salad with funchose can be prepared in just 10 minutes. To do this, you need to brew the vermicelli, rinse it and mix it 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.

Option 2

For this salad you will need a few more ingredients than for the simple version. More specifically, you will have to prepare:

• funchose – 250 g;
• Korean carrots – 200 g;
• broccoli – 100 g;
• champignons – 100 g;
• sesame seeds – 1 teaspoon;
• vegetable oil - for frying;
• soy sauce - for dressing.

Prepare funchoza according to the instructions on the package, 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 along with thinly sliced ​​champignons in vegetable oil. There is no need to cook food for a long time. 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, stir the salad again and sprinkle with sesame seeds.

Those who don't like broccoli can replace this product with cauliflower. The salad will not lose at all from this, and maybe even the opposite.

Salad with funchose and vegetables

Oddly enough, the closest thing to Korean cuisine is a salad with funchose and vegetables, and not with Korean carrots. In essence, apart from the funchose and spices that go into the dressing, there is nothing exotic in this appetizer:

• funchose – 200 g;
• carrots – 1 medium root vegetable;
• bell pepper – 1 pc.;
• fresh cucumber – 1 pc.;
• ginger, chili pepper, coriander and garlic - 5 g each (take all seasonings dried and ground);
• vinegar – 1 tablespoon;
• sesame oil – 1 tablespoon;
• sesame seeds, parsley and cilantro - to taste.

It all starts again with brewing funchose in boiling water. When it has stood for 5-7 minutes, drain the vermicelli in a colander, rinse and drain. Cut the bell pepper into thin strips, and the cucumber and carrots can be grated on a Korean carrot grater. Once the main ingredients are prepared, you can start preparing the dressing.

In principle, you don’t have to bother with preparing homemade dressing, but buy a ready-made mixture for funchose. But this is for the laziest. Moreover, preparing salad sauce does not take any effort or time. To do this, just pour all the spices (ginger, chili pepper, coriander and garlic) into a bowl, add soy sauce, sesame oil and vinegar. Mix the mixture thoroughly and the dressing can be considered ready.

All that remains is to mix all the ingredients, add sesame seeds, chopped herbs and season with the resulting sauce. The salad must be thoroughly mixed and allowed to brew for about an hour in the refrigerator. After which you can serve the appetizer 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 on the main list. You can also complement any hot dish with this salad, using it instead of a side dish.

Salad with funchose and meat

This salad can also be classified as an appetizer. Still, this is perhaps a transitional stage between salads and main courses. Well, a salad is prepared from funchose and meat using stir-fry technology - this is when the products are quickly fried in hot oil in a wok or deep frying pan. For such an “a la salad” you need to prepare the following products:

• funchose – 150 g;
• meat – 150-200 g (beef is better, but lean pork is also suitable);
• carrots – 1 medium root vegetable;
• champignons – 100 g;
• onion – 1 medium-sized head;
• 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.

First things first, you need to marinate the meat. To do this, you need to cut it, as for beef stroganoff, salt and pepper, mash it a little with your hands and put it in the refrigerator for 10-15 minutes. Now you can start preparing the sauce, i.e. Simply dissolve sugar in the soy component. At this point, the process of preparing the dressing can be considered complete.

Thaw the mushrooms and cut into slices. Cut the carrots into slices. It is advisable to make them as thin as possible. Chop the garlic and onion as finely as possible. They just need to be fried in hot oil first. When these ingredients acquire a golden hue, you can add carrots to the wok. You shouldn't fry vegetables for too long. They just need to soften slightly. This will take 4-5 minutes. Place the prepared salad ingredients on a separate plate.

Add a little oil to the wok, add the mushrooms and fry for about 10 minutes, then transfer them 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, turn off the fire under the wok, cover the dish with a lid and let the meat simmer for another 5-7 minutes. And during this time you can do funchose.

This time it is better to take thicker noodles and boil them in boiling water for 5 minutes, then drain them in a colander and rinse. When all the water has drained, cut the funchose into pieces of 7-10 cm each, place in a salad bowl, sprinkle with sesame oil and mix.

It's time to make an omelet. To do this, pour the beaten egg into a greased pancake frying pan, distribute it over the entire frying surface, slightly rocking the pan, and fry for 3 minutes. Then carefully turn the egg pancake over, turn off the gas under the frying pan and leave on the stove for another couple of minutes. Place the finished omelette on a plate, and when it has cooled, roll it up and cut into strips.

At this point, the preparation of the salad components is complete, so you can begin assembling it. First, you need to pour the sauce into the funchose and mix thoroughly so that the vermicelli is evenly saturated with it. Now you can add all the other ingredients, mix and, if necessary, add salt to the finished snack. The top of the salad can be lightly flavored with sesame oil and sprinkled with seeds of the same plant.

Salad with funchose and shrimp

Korean cuisine is unthinkable without seafood. So a 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:

• funchose – 100 g;
• boiled shrimp – 300 g;
• cherry tomatoes – 6 pcs.;
• bell pepper – 1 pc.;
• onion – 1 medium-sized head (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.

We must start again with funchose. Thin vermicelli can simply be poured with boiling water and kept in a covered container for 10 minutes. Thicker ones need to be cooked for 3-5 minutes. Then everything is as always - colander, washing, flowing around.

Cut the peppers and onions into strips and preferably thinner ones, and the tomatoes into small slices. Boiled shrimp are easy to peel.

To make the dressing, place finely chopped cilantro or parsley in a small ladle, 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 a little, you can assemble the salad by mixing all the ingredients and seasoning with the resulting sauce. The finished appetizer should be allowed to brew for half an hour and then served.

Salad with funchose and cucumber

This is another type of salad with funchose and Korean carrots. All it requires is:

• funchose – 150 g;
• cucumber – 1 pc.;
• Korean carrots – 150-200 g;
• onion – 1 medium-sized head;
• vegetable oil - for frying;
• dill, parsley - to taste.

So, cut the onion into rings and fry in vegetable oil until tender. After which you need to put it in a salad bowl and pour over the remaining oil after frying. Put Korean carrots there and mix everything thoroughly.

Add pre-prepared funchose to the vegetables and mix all the products again. When the semi-finished product has cooled down sufficiently, add the last ingredients to it - chopped cucumbers and finely chopped herbs. Mix everything again and let stand for 30 minutes.

Salad with funchose and beets

And finally, a very simple salad that beet lovers will surely like. After all, this is the second most important component of this snack. You will need the following ingredients to prepare it:

• funchose – 200 g;
• beets - 1 large root vegetable;
• garlic – 2-3 cloves;
• vegetable oil – 2 tablespoons;
• soy sauce - to taste.

Boil the beets, cool under running cold water, peel and grate on a coarse grater. Prepare funchoza according to the instructions on the package and mix with beets. Add garlic crushed in a press to the salad and season it with oil and soy sauce, then mix everything.

By the way, it’s a good idea to add pine or chopped walnuts to this salad.

Video recipe for salad with funchose from chef Ilya Lazerson

The cuisine of China, Korea and a number of other Asian countries has firmly established itself throughout the world. For this reason, today we will look at how to prepare real funchose in Korean at home. It's pretty simple, let's get started.

Korean funchoza with vegetables: classic

• pepper (sweet) - 1 pc.
• vermicelli - 0.2 kg.
• cucumber - 1 pc.
• carrots - 3 pcs.

Sauce:

• garlic cloves - 2 pcs.
• cilantro (in bunches) - 25 gr.
• rice vinegar - 15 ml.
• oil (preferably sesame) - 20 ml.
• soy sauce - 18 ml.

This recipe for Korean funchose with vegetables will exceed your expectations.

1. Make a dressing using the entire sauce mixture. To do this, you need to pass the garlic through a press, chop the herbs, and combine everything with the liquid ingredients.

2. Place the noodles in a 1.4 liter container. salted water, cook after boiling for 4 minutes. Chop the vegetables into bars.

3. Combine all ingredients, refrigerate for 3 hours to infuse and taste.

Korean funchoza with chicken

• chicken breast - 0.3 kg.
• funchose - 220 gr.
• sweet pepper - 1 pc.
• zucchini - 1 pc.
• rice vinegar - 15 ml.
• carrot - 1 pc.
• chili (capsicum) - 1 pc.
• garlic cloves - 2 pcs.
• oil - 45 ml.
• soy sauce - 55-60 ml.

1. Before preparing delicious Korean-style funchose with chicken, we carry out a number of manipulations at home. To do this, rinse the brisket, dry it, chop it into cubes of equal size, and fry.

2. Peel the inside of the sweet pepper and cut it into strips, not too thick. Chop the carrots and zucchini into cubes or pass through a Korean diamond grater.

3. Grind the chillies and garlic cloves into a smooth paste using a blender or masher. Cook the noodles in advance by placing them in boiling water for 5 minutes.

4. Combine the vegetable mixture with the finished chicken and all the spices. Pour in the liquid ingredients, mix well and leave to brew for a while.

Korean-style funchoza with shrimp

• shrimp (king) - 20-25 pcs.
• funchose (boil) - 130 gr.
• soy sauce - 20 ml.
• onion - 1 pc.
• granulated sugar - 15 gr.
• lemon juice - 60 ml.
• bell pepper - 1 pc.
• carrots - 1 pc.
• garlic cloves - 3 pcs.
• chili (in pods) - 1 pc.
• sesame oil - 15 ml.
• ginger root (grate) - 45 gr.

We tell you how to cook funchose with shrimp in Korean at home.

1. We start by preparing the funchose dressing. For this purpose, we combine all the liquid components according to the list. Add grated ginger root, garlic cloves passed through a press, as well as granulated sugar and chili.

2. The shrimp must be boiled in advance and the shells removed, and then kept in the resulting sauce.

3. All other vegetables are chopped into bars or thin strips, then fried for 3 minutes.

4. Boiled noodles must be mixed together with other ingredients, then leave the salad to soak for half an hour. Ready!

Korean funchoza with seafood

• funchose - 0.5 kg.
• seafood cocktail - 250 gr.
• garlic - 2 cloves
• fresh chili - 1 pc.
• sunflower oil - 30 ml.
• soy sauce - 60 ml.
• sesame oil - 30 ml.
• oyster sauce - 50 ml.
• cilantro - 10 gr.
• rice vinegar - 90 ml.
• sesame seeds - 30 gr.

Before you cook funchose with seafood in Korean, make sure that you have all the necessary products at home.

1. Funchoza must be boiled in such a way that the shape of the nest is preserved. To do this, just tie the noodles with thread. Place the funchose in boiling water and turn off the burner.

2. Cover the pan with a lid and wait 4-5 minutes. You need to get the funchose by the outer threads. After this, the noodles are lightly fried.

3. Finely chop the garlic and hot pepper. Add sunflower oil to a wok. Bring the spice mixture until golden brown. After this, add seafood.

4. The ingredients must be constantly stirred and tossed in the pan. Add rice vinegar and oyster sauce. Place funchose in the pan. Mix all products and add remaining ingredients.

5. Soy sauce and sesame oil are added last. Add finely chopped greens and garnish the salad with sesame seeds. If the dish is not constantly stirred while frying, it will stick together.

Korean-style funchoza with carbonate

• liquid honey - 30 gr.
• funchose - 250 gr.
• soy sauce - 150 ml.
• granulated sugar - 35 gr.
• ground coriander - 2 gr.
• fresh cucumber - 1 pc.
• pork (carbonate) - 250 gr.
• carrots - 1 pc.

1. Before preparing funchose, the meat must be marinated in Korean. To do this, rinse it and fill it entirely with marinade. To prepare it, mix 90 ml. soy sauce, honey, 100 ml. water and coriander. Leave the meat at home for 4-5 hours.

2. Rub the vegetables with a Korean grater to make long straws. Grate only the hard part of the cucumber; the core is not required. Vegetables need to be sprinkled with sugar and covered with soy sauce.

3. Place the workpiece in the refrigerator for 2-3 hours. At the same time, boil the noodles. Give preference to glass funchose made from starch. Wash the noodles and cut them in half.

4. Chop the marinated meat into small pieces and fry until golden brown. A few minutes before the end of cooking, pour in the marinade. After this, wait for it to cool down.

5. To make the funchose salad really tasty, all products are mixed together with the marinade. The Korean recipe is simple. Funchoza with meat turns out delicious. Wait for insistence.

It is not difficult to understand how to prepare funchose. The Korean recipe is considered classic. You can try other variations of salad preparation at home. Don't be afraid to experiment.

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 a recipe for a 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 Korean carrots and garlic will add spiciness. 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 diet 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 one, you can simply grate them 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 glass of 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 with different types of 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-made chicken broth - 4 cups;
• 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.

Cut the zucchini into 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: yangneom paste is used in many Korean dishes 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 the boiled noodles with the mixture. Leave to infuse.

Cut the pork into cubes, the onion into “feathers”, grate the carrots on a salad grater. Quickly fry the onions and carrots in vegetable oil (1-2 tbsp), 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.