I must have been very lucky in my life. Even under the Soviet Union, for a whole year, two Korean girls were my employees. It was they who in those distant soviet years taught me how to truly cook Korean dishes. The girls told some secrets, without which almost no one could make Korean-style salads. And for the first time they gave me a taste of Chinese rice noodles - exotic for that period, having taught the recipe for funchose salad in Korean.
How to choose the right ingredients
- All the ingredients, and there are quite a lot of them for a Korean salad, are taken in the amount of one piece, or halves.
- Funchoza - Chinese rice noodles or vermicelli- you can buy absolutely in any market, you just need to pay attention to the date of manufacture and storage conditions - so that the product does not stick together.
- When buying, please note that each TM has a different vermicelli diameter.
- Vinegar ( acetic acid), garlic, soy sauce and vegetable oil o - products that are mandatory for Korean salads.
Korean funchose recipe with vegetables
Board for cutting vegetables, knife, saucepan, spatula or slotted spoon, strainer or colander, vegetable peeler, shredder, garlic crusher, kitchen scissors, roomy salad bowl.
Ingredients
Step by step cooking rice noodle salad
- In boiling, slightly salted water, boil 1 package of funchose for two minutes, periodically stirring the rice flour noodles.
- Drain the cooked noodles into a strainer or colander and rinse with cold running water. Without removing it from the colander, make several cuts in the funchose with kitchen scissors so that the length of the noodles becomes shorter, and transfer to a deep salad bowl.
- Cleaned raw carrots dissolve into thin straws on a shredding grater, lightly squeeze and put on top of the funchose.
- one fresh lettuce cucumber cut in the same way as carrots - thin strips, and put in a salad bowl.
- Thinly slice the red and yellow bell pepper halves into semi-circles, and arrange on top of the cucumber.
- Salt with a large pinch of a mixture of Chinese and sea salt taken in the ratio 1:1. Put half a teaspoon of ground coriander (cilantro seeds) and ¼ teaspoon of ground hot red pepper into the salad.
- Crush three cloves of garlic with a garlic press into a salad, add 1-1.5 tablespoons of soy sauce, pepper, add a little granulated sugar to taste and about 100 ml of vegetable oil.
- Mix the contents of the salad bowl thoroughly, and let it brew for 30-40 minutes in a cool place, but not in the refrigerator.
video recipe
I offer you to watch a short video about cooking a Korean salad with funchose and Korean carrots- a root crop, cut in a certain way. Pay attention to how easy and simple this dish, exotic for our kitchen, is prepared.
Cooking time– 100 min.
Quantity- 5-6 servings.
calories- 134 kcal / 100 g.
Kitchen equipment and utensils: grater, garlic crusher, colander, large salad bowl or deep bowl, lidded bowl, small plate, vegetable cutting board, tablespoon, knife;
pan.
Ingredients
| Rice flour funchose vermicelli | 1 pack |
| beef meat | 250-300 g |
| Carrot | 1 PC. |
| Table vinegar, 9% | 1 st. l. |
| Sunflower oil | 70 ml |
| Sesame oil | ½ tsp |
| Soy sauce | 1 st. l. |
| Hot pepper (red and green) | ½ pc. |
| fresh cucumbers | 2 pcs. |
| Bulgarian pepper, sweet | 1 PC. |
| Garlic | 5-6 cloves |
| fresh cilantro | 1 bunch |
| Coriander (cilantro seeds) | pinch |
| Adjika spicy | on the tip of a knife |
| Pepper mix | taste |
| Water (boiling water) | 1 l |
Step by step cooking Korean funchose salad with meat
Cooking vermicelli and meat
Hot funchose after heat treatment must be washed with cold running water.
cooking vegetables
While the vermicelli is completely freed from water, you can cut all the vegetables.
- Dissolve two fresh small cucumbers into thin strips with a sharp knife. If you use a grater-shredder, then cucumbers will give excess juice, which is undesirable for a salad. Put the sliced cucumbers into a deep salad bowl.
- Also, chop one sweet bell pepper of any color in thin slices along, and put a layer on top of the cucumbers.
- Dissolve one large peeled carrot on a special grater-shredder into thin strips, and send to a salad bowl.
- Wash a bunch of fresh cilantro, cut off the petioles, and finely chop only the green leaves.
- Chop into small pieces each half of red and green hot peppers and, together with herbs, put on top of the carrots.
- Put the cooled fried meat on top of the chopped vegetables in a salad bowl, pour over one tablespoon of soy sauce and add ½ teaspoon of sesame oil.
- Squeeze the cooled funchose with your hands and tear the vermicelli into short pieces, putting them in a salad bowl.
Dressing the salad
The most important point in preparing a salad is the correct dressing for funchose in Korean.
The finished salad should be allowed to stand in the refrigerator for an hour and a half, then mix again and serve. Bon Appetit!
video recipe
Funchose salad is quite easy to prepare, despite the large set of components. You just need to correctly follow the order of their bookmarks in the salad. Watch the video and see for yourself.
How and with what to serve a salad with funchose
This salad with Chinese rice vermicelli can be safely attributed to the most versatile and elegant dishes. His can be served as a side dish, salad, appetizer or self-catering. It is good for a family dinner and will fit perfectly into the serving. holiday table. This salad is not annoying, and is always joyfully welcomed by family and guests.
Basic common truths
- So that funchose does not stick together when cooking, add a tablespoon of vegetable oil to the water.
- Funchoza is easier to pour boiling water for 5-7 minutes than to cook.
- Before preparing funchose, you should carefully read the manufacturer's recommendations.
- After cooking any Korean lettuce must stand before being served at the table.
- Remember that the pungency of the salad is "lost" over time.
- If you don't like spicy, put bitter seasonings in the salad a little bit.
Korean cuisine consists not only of salads - these are full-fledged first and second courses, spicy and not quite. But more on the domestic table came to our taste bright and varied salads.
- Ask how, according to all the rules, to cook, served to the table on any festive occasion. I've probably never seen a more popular appetizer.
- One more wonderful snack, often put on the table, is, sharp and original salad made from Chinese cabbage.
- A real decoration of a solemn feast can be - the original bright and enough spicy salad. It competes with dignity with traditional beets and garlic with mayonnaise.
- Well, as a first course, try to diversify your cuisine by preparing spicy soup.
If you liked my Korean food recipes, please leave your feedback at the bottom of the article. And also tell me which oriental dishes loved in your family, and what you yourself prefer to cook on the eve of the holidays.
Recently, I often hear about this salad from my friends and acquaintances. So I decided to try what kind of animal this funchose salad with vegetables is. Rummaging through the shelves of a bookstore, I found a funchose recipe I liked and went to buy everything needed for a salad.
The most important thing that I needed to buy for the dish was rice noodles. That's what it said in the recipe. My choice was a product from a Korean manufacturer. I decided that if the funchose salad is an Asian dish, then the noodles for it should be from the original source. On that I decided.
And here I made a fatal mistake, as it turned out later. Below I will tell you how I got to the bottom of the truth. Real funchose is made from starchy transparent noodles! It is also called glass. After cooking, it becomes translucent. Unlike rice, which turns white and more
Here you goofed! Okay rice so rice. The main thing is the process of cooking funchose with vegetables remains unchanged. So come on, come on, you need to look at the composition of the noodles, otherwise I may panic early, drawing conclusions, focusing on its color. Suddenly, I was misled again. After all, before heat treatment the noodles were kind of translucent.
No, everything is correct, in the composition rice flour. Behind me is a joint. By the way, not only for me! Many culinary specialists unknowingly call rice noodles funchose, thereby embarrassing such a klutz like me. And many people make funchose salad from it without even realizing the existing difference between them. I will be like them. Let my noodle-vegetable salad be cooked in a Russian way.
Do you know who opened my eyes to this circumstance? Remember I talked about . Or rather, remember who told me about it. So he opened my eyes to funchose noodles. Andrey has already become for me an independent consultant on Asian cuisine.
I also cooked according to his recipe. No, so that he can immediately consult how to cook funchose salad with vegetables. Yes, only in such weather it’s not that you don’t want to go somewhere, you don’t want to leave the house. I already mentioned what a cataclysm we have on the street. Schools have even canceled classes. And on the phone with a Chinese friend, it’s difficult to ask all the intricacies of preparing a salad with funchose.
Okay, what is there! And before starting cooking, I want to say what good starch noodles are. It itself has neither taste nor smell, but it perfectly absorbs all the flavors of the products with which it is cooked, acquiring an amazing taste. Andryushka told me this too. Enough chatter. Time to have a bite to eat.
I'll try the funchose salad! Like a dream, my dreams may dissolve. When I shed tears over the noodles, unable to withstand such a metamorphosis.
Funchose salad with vegetables
- 200 grams rice noodles;
- 3 multi-colored bell peppers;
- 1 large carrot or two small ones;
- 3 cloves of garlic;
- 1 fresh cucumber;
- vegetable oil;
- 2 teaspoons of vinegar;
- soy sauce;
- salt.
How to cook
pouring noodles cold water and leave for 10 minutes. I have rice. You'd be better off getting starch. Well, what do you find!
Then I drain the cold water and pour boiling water over the noodles. First filled for five minutes. Tried it, didn't get it yet. Left five more. But if I cooked a funchose salad from starched noodles, maybe five minutes would be enough.
I drain the boiling water, rinse with cold water and let it drain.
cooking vegetables
Having tried funchose with vegetables, I remembered that I already had the good fortune to taste such a dish. And just in a Chinese restaurant. True, then did not pay attention to its name. Funchoza he or fructose. Delicious, okay. So my salad turned out no worse even with such underfunchose! And what kind of noodles do you cook such a dish with? With rice or starch?
By the way, New Year is about to come. I'm just sure that you are off your feet looking for delicious salad recipes for New Year's table. Consider yourself lucky and you found what you were looking for! Unusual, exotic, very delicious salad from funchose with vegetables!
Also, don't forget about. Having won in it, you can cook a bucket of such a salad. Your guests will be delighted! And the last, closer to the new year, I want to cook a pineapple cake. Yummy! Stunned! In general, come take a look! And so that you do not get lost, your personal guide, who will never forget the way to my culinary blog.
Sincerely, Alexander Abalakov.
Funchose salad with vegetables is the simplest, and even I would say, everyday salad of Korean cuisine. In fact, there are a lot of salads and snacks with funchose; mushrooms, pork, beef, and seafood are added to the basic version of funchose with vegetables.
Today we will prepare the most basic, but no less tasty salad with funchose and vegetables. Any vegetables can be used as a vegetable component of salads, but carrots, bell peppers and fresh cucumbers are traditionally added.
Sometimes vegetables are fried for several minutes in oil beforehand. I love salad with fresh vegetables. Thanks to the special salad dressing, the vegetables remain crunchy, but soaked in the flavors of the dressing.
This dish is very suitable for those who are fasting, those who eat right and watch their weight.
We will prepare all the products according to the list.
Important: Sometimes there is confusion between funchose and rice noodles.
Funchoza is also called glass noodles, it is prepared from bean starch. When boiled, it becomes transparent. Rice noodles turn white when boiled. In restaurants of Korean cuisine, I met both versions of noodles in dishes.
Wash vegetables. Cut the cucumber, carrot and bell pepper into thin strips. It is highly desirable to use peppers of different colors, this will make the salad brighter.
Funchoza must be prepared according to the instructions on the package in which it was sold. In my case, funchose needs to be poured with boiling water and left for 5-7 minutes, which I did. After that, we drain the water, discarding the funchose in a colander.
The success of any Korean food is in a dressing or sauce.
IMPORTANT: If you want to cook a real funchose dressing in its traditional version, you can cook the recipe.
Today we will prepare a dressing for funchose without heat treatment.
To do this, mix all the spices (dried and ground) in a bowl: coriander, garlic, ginger, chili pepper.
Pour soy sauce, sesame oil and rice vinegar into a bowl with spices. Mix the dressing well.
In a larger bowl, put the funchose, chopped vegetables, pour the dressing. Sprinkle the salad with sesame seeds.
Add parsley and coriander. Mix the salad well and let it brew in the refrigerator for 30 minutes.
Serve the finished salad with funchose and vegetables to the table. It is convenient to eat such a salad with chopsticks.
Bon Appetit!
The modern hostess lives just fine, she decided to please her family with pizza, an Italian dish national cuisine, and pleased. I decided to surprise with a salad with funchose, please, I bought a glass or Chinese noodles and - forward - to the stove and kitchen table.
In general, funchose is already called ready meal Chinese or Korean cuisine based on bean noodles. It is very thin, white, becomes transparent when cooked.
It is usually served with vegetables, but there are recipes where, in addition to these ingredients, meat, fish or real seafood are added. In this material, a selection of exotic, but very tasty recipes.
Salad with funchose and vegetables - photo recipe
Transparent or "glass" funchose noodles are extremely popular in Japan, China, Korea and other Asian countries. From it prepare the most different soups, second courses, warm and cold salads. Adapted Recipe funchose salad and a set of fresh vegetables will help you prepare a delicious salad at home.
To prepare 5-6 servings of funchose salad, you need:
- Fresh cucumber weighing 80-90 g.
- Bulb weighing 70-80 g.
- Carrot weighing about 100 g.
- Sweet pepper, weighing about 100 g.
- A clove of garlic.
- Funchoza 100 g
- Sesame oil, if available 20 ml.
- Soya 30 ml.
- Rice or plain vinegar, 9%, 20 ml.
- Ground coriander 5-6 g.
- Chili dry or fresh to taste.
- Soybean or other vegetable oil 50 ml.
Cooking:
1. It is advisable to cut funchose rolled up with scissors across. This technique will make eating the finished funchose salad with a fork more convenient.
2. Transfer the funchose to a saucepan and pour it with a liter of boiling water.
3. After 5-6 minutes, drain the water and rinse the noodles under running cold water.
4. Pepper and cucumber cut into strips or thin strips. Crush the garlic with a knife, chop finely. Cut the onion into slices and grate the carrot on a special grater. If not, then cut the carrots as thin as possible. Place all vegetables in a bowl.
5. Add funchose to them. Combine vegetable oil with coriander, vinegar, soy, sesame oil. Add chili pepper to taste. Pour dressing into funchose with vegetables, mix and leave for an hour.
6. Transfer the finished salad of funchose and fresh vegetables to a salad bowl and serve.
Delicious salad with funchose and chicken
As mentioned above, National dish funchose is a cooked bean noodles with various vegetables and seasonings. For a male audience, you can prepare a salad with noodles and chicken.
Ingredients:
- Chicken fillet - 1 breast.
- Funchoza - 200 gr.
- Green beans - 400 gr.
- Onion - 2 pcs. small size.
- Fresh carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- Classic soy sauce - 50 ml.
- Rice vinegar - 50 ml.
- Salt.
- Ground black hot pepper.
- Garlic - 1 clove.
- Vegetable oil.
Action algorithm:
- Cook funchose according to the instructions. Pour boiling water for 7 minutes, then rinse with cool water.
- Boil green beans in water with a little salt.
- According to the rules, chicken meat is cut off the bone. Cut across the fibers into oblong small bars.
- Send to a frying pan with hot oil. Fry until almost done.
- Also send onions, pre-cut into half rings.
- In a separate pan, fry beans, bell peppers, cut into oblong strips, carrots, chopped with a Korean grater.
- For aroma and taste vegetable mix add hot pepper and a clove of garlic, previously crushed.
- In a beautiful deep container, combine the finished funchose, vegetable mixture and chicken with onions. Sprinkle with a little salt.
- Season with soy sauce, which will make the color of the dish darker. Add rice vinegar, it will give extraordinary salad pleasant sourness.
Stand for 1 hour for a kind of marinating vegetables and meat. Serve with Chinese style dinner.
Salad recipe with funchose with meat
A similar recipe is also suitable for making a salad with bean white noodles and meat. The difference is not only that chicken will be replaced by beef, but also in the addition of fresh cucumber to the salad.
Ingredients:
- Beef - 200 gr.
- Bean noodles (funchose) - 100 gr.
- Bulgarian pepper - 1 pc. red and 1 pc. yellow color.
- Fresh cucumber - 1 pc.
- Carrot - 1 pc.
- Garlic - 1-3 cloves.
- Vegetable oil.
- Soy sauce - 2-3 tbsp. l.
- Salt.
- Spices.
Technology:
- The cooking process can be started with funchose, which should be poured with boiling water for 7-10 minutes, then rinsed with water.
- Cut the meat into oblong thin bars. Put in hot oil, chop the garlic here, add salt, followed by spices.
- While the meat is fried, prepare the vegetables - rinse, peel.
- Cut peppers into strips, cucumber into circles, chop carrots on a Korean grater.
- Add chopped vegetables to the meat, continue frying.
- After 5 minutes, add the noodles.
- Transfer to a deep salad bowl. Drizzle with soy sauce.
Serve warm or chilled, garnishing the dish with green onion feathers and sesame seeds. if there is neither chicken nor beef, you can experiment with sausage.
How to cook Korean funchose salad at home
Funchoza is used in both Chinese and Korean cuisine where it's served with plenty different vegetables and spices.
Ingredients:
- Funchoza - 100 gr.
- Carrot - 1 pc.
- Cucumber - 1 pc.
- Bulgarian pepper - 1 pc. red (for color balance).
- Greenery.
- Garlic - 1-2 cloves of medium size.
- Dressing for funchose - 80 gr. (You can make your own with butter, lemon juice, salt, sugar, spices, ginger, and garlic.)
Action algorithm:
- Pour the noodles with boiled water for 5 minutes. After draining the water, rinse the noodles with cool water.
- Start cutting vegetables. Grind carrots on a special grater. Then salt and crush with your hands so that it is more juicy.
- Pepper and cucumber cut equally - thin strips.
- Send all vegetables to a container with funchose, add more chopped herbs, crushed chives, salt, spices and dressing here.
Mix the salad, keep in a cool place for at least 2 hours to marinate. Before serving, it is recommended to mix everything again.
Chinese salad with funchose and cucumber
A salad of this kind is prepared not only by Korean housewives, but also by their neighbors from China, and it will not be possible to immediately find out who makes it tastier.
Ingredients:
- Funchoza - 100 gr.
- Carrots - 1-2 pcs.
- Garlic - 1-2 cloves.
- Cucumber - 2 pcs.
- Vegetable oil.
- Seasoning for carrots in Korean.
- Onion - 1 pc.
- Greenery.
- Salt.
- Vinegar.
Action algorithm:
- Put funchose in boiling water, add salt, vegetable oil (1 tsp), apple or rice vinegar (0.5 tsp). Boil 3 minutes. Leave in this water for half an hour.
- Cook carrots in Korean. Grate, mix with salt, hot pepper, special seasonings, vinegar.
- Fry the onion in oil, transfer to a container, pour the carrots with hot oil from the pan.
- Mix funchose, onion, pickled carrots.
- Add chopped cucumber and chopped greens to the cooled salad.
Serve chilled, it is good to cook chicken in Chinese style with such a salad.
Recipe for funchose noodle salad with shrimp
Beans look great in salads and with seafood like shrimp.
Ingredients:
- Funchoza - 50 gr.
- Shrimps - 150 gr.
- Zucchini - 200 gr.
- Sweet pepper - 1 pc.
- Champignons - 3-4 pcs.
- Olive oil - ½ tbsp. l.
- Soy sauce - 2 tbsp. l.
- Garlic - for flavor 1 clove.
Action algorithm:
- Heat olive oil, add pepper, mushrooms and zucchini cut into strips. Fry.
- Boil the shrimp, add to the pan.
- Crush the garlic here and pour in the soy sauce.
- Prepare funchose as directed in the instructions. Rinse with water, put on a sieve. Add to vegetables.
- Simmer for 2 minutes.
The dish can be served in the same pan (if it has an aesthetic appearance) or transferred to a dish. Finishing touch- Sprinkle the dish generously with herbs.
Give preference to excellent detailed recipes for salad with funchose on the website of the culinary harmony of tastes website. Try fun variations with various meats and organ meats, fish, seafood, mushrooms, bell pepper, fresh and pickled vegetables, incomparable and non-standard sauces.
Funchoza, or " glass noodles”, a very grateful ingredient in terms of cooking. It is brilliantly combined with almost all products and sauces. From it you can cook as a main, hot dish, as well as all kinds of snacks and salads. A combination of funchose with meat in salads gives a particularly rich culinary composition. It is best to choose not too fatty varieties of pork and beef, sausages and ham, chicken fillet, fish meat. Vegetables diversify the range of taste: carrots, radishes, cucumbers, zucchini and eggplants, tomatoes and peppers. And the use of various spices and dressings allows you to get an amazing new dish every time.
The five most commonly used ingredients in funchose salad recipes are:
Interesting recipe:
1. Prepare the sauce: mix honey, salt, lemon juice, pepper, garlic, soy sauce and a little refined vegetable oil.
2. Prepare funchose according to the instructions. Rinse. Let cool.
3. Gently cut the boiled chicken fillet into cubes.
4. Cucumber and sweet pepper cut into thin strips. Grate carrots on a "Korean" grater.
5. Combine vegetables, meat, funchose.
6. Season with sauce, sprinkle with herbs.
7. Let it brew for 2-3 hours.
The five fastest funchose salad recipes:
Helpful Hints:
. Salads with funchose can be prepared with a margin. Over time, the food will only get better, saturated with all the flavors.
. In salads, you can use lightly fried minced meat, smoked meats, pieces of sausage or ham.
. If after boiling it is planned to fry funchose, then the cooking time should be halved.
