Korean funchose salad - 5 recipes with photos step by step

Funchoza with chicken in Korean

A hearty funchose salad, where, in addition to noodles and vegetables, there is chicken meat. This wonderful salad can be served as a main course, since the meat is already in the composition.

Ingredients:

• Funchoza - 250 gr.
• Chicken fillet - 300 gr.
• Sweet pepper - 250 gr.
• Fresh carrots - 200 gr.
• Zucchini - 300 gr.
• Garlic - 3-4 cloves
• Chili pepper (fresh) - 1 pc.
• Ground coriander - 1/2 tsp
• Soy sauce - 80 ml.
• Olive oil - 60 ml.
• Rice vinegar (grapevine can be used) - 2 tbsp.
• Sugar - 1-2 tsp

Cooking process:

1. First, boil funchose following the instructions on the package.Place the noodles in a colander and refrigerate. Boil the chicken fillet in the same way and let it cool in the broth to keep the meat from drying out.
2. Peel and wash the carrots, then grate the root vegetable with a Korean carrot grater. If not, you can grate on a fine grater, but this is undesirable. Peel the bell pepper from the seeds, remove the stalk and rub in the same way with straws. Grate the zucchini on the same grater without peeling.
3. Mix the vegetables in one bowl, remember them with your hands so that the juice stands out. Peel the garlic, chop finely and fry in hot oil. Peel the chili peppers and purée with a blender. Add the chili puree to the garlic and stir well. Add coriander, stir.
4. Chop the chicken finely, add it to a bowl of vegetables, put the boiled funchose in the same place and fill it all with garlic-pepper oil. Add the vinegar, soy sauce, and mix the salad thoroughly.
5. In order for the salad to be as spicy and juicy as possible, it is advisable to let it stand for a couple of hours in the refrigerator or at room temperature. Serve Korean-style funchose with chicken as a stand-alone dish or as a hearty side dish. Bon Appetit!

Funchoza with Korean style omelet

A very satisfying and appetizing variation of the classic Korean funchose with vegetables. This salad cooks very quickly, has a pleasant sourness in taste and moderate pungency. Perfect for a hearty breakfast.

Ingredients:

• Funchoza - 200 gr.
• Tomatoes - 3-4 pcs.
• Cucumbers - 1-2 pcs.
• Chicken egg - 2-3 pcs.
• Sweet pepper - 2 pcs.
• Soy sauce - 2-3 tablespoons
• Coriander - 1/3 tsp
• Paprika - 1/3 tsp
• Allspice ground pepper - 1/4 tsp

Cooking process:

1. In a bowl, combine eggs with one tablespoon of soy sauce, beat with a fork until smooth, and pour into a preheated skillet greased with olive or coconut oil. You should get a thin, dense omelet.
2. Boil funchose in boiling water, discard in a colander and let the noodles cool. While the noodles and omelet are cooling, wash all the vegetables thoroughly and then carefully cut all the ingredients into thin strips. It is best to use a special Korean carrot grater.
3. Mix vegetables in a bowl, pour in soy sauce, add coriander and allspice, paprika. Cut the omelet into thin strips and put in a bowl with the vegetables, and cut the funchose in half and put there.
4. Stir all ingredients thoroughly, add salt and sugar if required. Serve as a main dish or as an original side dish. Bon Appetit!

Korean funchoza with beef

One of the traditional Korean recipes that is full of food and surprisingly mouth-watering aroma. It is very easy to prepare this dish, but guests will definitely be surprised by the originality of the recipe.

Ingredients:

• Beef - 400 gr.
• Forest mushrooms (dried) - 150 gr.
• Chicken egg - 2-3 pcs.
• Bulgarian pepper - 2-3 pcs.
• Cucumber - 2-3 pcs.
• Spinach - 50-70 gr.
• White onion - 1 pc.
• Garlic - 1 head
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1/2 tablespoon
• Soy sauce - 2-3 tablespoons
• Salt to taste

Cooking process:

1. First you need to prepare all the ingredients. To do this, wash the vegetables, peel the root vegetables. The meat is washed in the same way and we cut it in the same way as for beef stroganoff.
2. The mushrooms must be soaked in clean water, then boiled in boiling salted water over low heat for about 10-15 minutes.
3. Beat the eggs in exactly the same way as for an omelet. Cut the vegetables into moderately thin strips and place them in separate containers. For this salad, vegetables will need to be sautéed separately.
4. First heat a good skillet with moderate oil and fry thin egg pancakes with the egg mixture. They will be patchy and ragged, but that doesn't matter.
5. Next, fry the onion cut into strips over high heat. Pour a pinch of salt into it. You need to fry no more than three minutes.
6. Next, fry the peppers over the same high heat and also add salt.Change the oil and fry the boiled mushrooms, remembering to add salt. After the mushrooms, fry the meat, remembering to stir, until all the liquid has evaporated.
7. Last but not least, boil the funchose following the instructions on the noodle package. Throw the finished funchose in a colander, cool a little and cut into shorter threads with scissors.
8. In a large bowl or salad bowl, combine all ingredients, add spices and sesame seeds, and add soy sauce. Add more salt and ground pepper if needed. Mix all the ingredients by hand and serve as a second course. Bon Appetit!

Korean funchoza with shrimps

A very tasty dish, almost a delicacy. This dish is ideal for a romantic dinner or for receiving guests who love exotic cuisine. Try it!

Ingredients:

• Funchoza - 300 gr.
• Shrimp - 400 gr.
• Sweet pepper - 1-2 pcs.
• Bitter red pepper - 1 pc.
• Garlic - 1/3 head
• Korean sauce (for funchose) - 1 pack

Cooking process:

1. First, boil the funchose following the instructions on the noodle package. Wash the bell peppers, remove the stem, seeds and septa. Cut the peppers into thin strips. Peel hot peppers in the same way, using gloves.
2. Chop the garlic as small as possible along with the chili pepper. You can use a blender for this.
3. Heat the oil in a thick-bottomed skillet and fry the bell peppers over high heat for 2-3 minutes, turning over.
4. Remove the peppers from the skillet and add the shrimp to the garlic-pepper mixture. Fry for a few minutes, stirring occasionally.
5. Add roasted peppers, sauce, funchose. Mix all this thoroughly and fry for two to three minutes.
6. Serve the finished dish hot, spread out in portioned deep bowls. Offer chopsticks to your meal instead of traditional forks. Bon Appetit!