Funchoza is one of the most popular dishes of Asian cuisine. There are many recipes using this product. One of them is Korean-style funchose salad. This dish will be a wonderful holiday treat, as well as an excellent everyday snack.
Pick your recipe
You will need
- - funchose vermicelli (100 g);
- - fresh cucumbers (100 g);
- - bell pepper (30 g);
- - greens (20 g);
- - carrots (70 g);
- - 1 clove of garlic;
- - 1 Korean seasoning bag for funchose (80 g).
Instruction manual
1
Wash carrots, peel and grate it to prepare Korean salads (thin straws). We put the grated carrots into a deep bowl and stir it with our hands until it gives juice (about 2-3 minutes).
2
Soak the funchozo in hot water for 8-10 minutes, then throw the vermicelli into a colander and rinse it with cool boiled water.
3
Wash the cucumber, peel it (if it is too hard) and chop it with fine straws.
4
My bell pepper, cut in half, clean the fruit from the insides (seeds and pulp) and cut it into thin, neat strips.
5
Rinse the greens under running water, slightly dry and finely chop.
6
Peel the garlic clove from the husk and grind it under a press.
7
Funchozu shift in a bowl with grated carrots, add the chopped vegetables and chopped herbs, fill the salad dressing and mix everything thoroughly.
8
Let the funchose salad brew for 2 hours, after which the dish can be served.