Spider web salad with funchose. Recipes for funchose salads that you can pleasantly surprise your friends and family with

Vegetable salads - simple recipes

Salad with funchose is an amazing combination of Asian rice noodles and traditional vegetables and meat. Watch step-by-step recipes and cooking videos.

20 minutes

170.1 kcal

5/5 (2)

I want to present you with two recipes for funchose salad with cucumber and carrots: one vegetarian, and the other with meat. If you suddenly hear the word “funchose” for the first time, do not be alarmed and do not rush to close this recipe - most likely, you are familiar with this ingredient, just under a different name.

Funchoza is a popular dish of Korean, Chinese, Japanese, Vietnamese and other Asian cuisines, which in our everyday life is called glass noodles. It is mainly made from mung bean starch (in our country they are known as mung beans) or from rice starch.

Today, I will answer the question of how to prepare funchoza rice noodle salad. You can take my word for it, I am very competent in this matter. Having discovered this dish with my mother once, we make sure to cook it at least once a month, or even more often, since we are big fans of Asian cuisine.

In addition, you don’t have to stand around for a long time preparing this salad and kill your precious time: while the noodles are cooking, we go about our business, while it cools, we prepare the vegetables and dressing. As a result, even in the morning before work, you can refresh yourself with a nutritious salad made from funchose, rather than having to eat sandwiches and coffee in a hurry.

Vegetarian funchose salad recipe

Kitchen appliances: plate.

Ingredients and preparation

You will need:

You can find funchoza noodles in a supermarket or hypermarket in the pasta section, and if not there, then look next to the sushi products. Usually there are 4-8 “skeins” of these noodles in a package. In this recipe I use two “skeins” for two servings: for myself and for my mother.

You can use any vegetable oil, but I would recommend sesame oil, as it has a very pleasant taste, and it is what is most often used in Korea and the rest of Asia.

The red color of the sweet pepper is not a prerequisite, you can use both green and yellow, but if you want the dish to look brighter, red is perfect.

If you are concerned that there are too few carrots, cucumbers and sweet peppers, you can increase their portion, but I would not recommend it, since the star of this dish is still funchose noodles; they should not lose their taste and texture due to the abundance of vegetables.

Now let's move on directly to how to make a salad with funchoza noodles.

You can eat it right away, but it will be better if you let the salad with funchose sit for a while so that the funchose is saturated with all this and the vegetables become softer.

Recipe for Korean funchose salad with beef

Cooking time: 30 minutes.
Number of servings: 2 servings.
Kitchen appliances: plate.

Ingredients:

funchose noodles – 100 g;
beef fillet – 150 g;
carrots – ½ piece;
red bell pepper – ½ piece;
onion – 1 piece;

garlic – 1 clove;
salt - a pinch;
pepper – ½ tsp;
soy sauce – 1½-2 tbsp;
vegetable oil – 1 tbsp.

I wrote that I will use beef, but you can also use any other type of meat. It will also be very tasty with chicken.

Cooking sequence

Cut the meat into long slices and fry in a heated frying pan with oil.
Sprinkle with salt and pepper, stir our beef periodically. As soon as it turns golden brown, move on to the next stage.
We cut the carrots and pepper into strips, and the onion into half rings and add all this to our meat. Fry for another 10 minutes, stirring constantly, so that the vegetables are fried and softened.
Crush the garlic and add it to the frying pan along with soy sauce, then simmer over low heat for another 5 minutes.
During this time, boil our funchose and also put it in a frying pan.
Stir, cover with a lid and cook over low heat for another 2 minutes.
Funchose salad with meat is ready!

Video recipe for salad with funchose

The video shows a similar recipe for Korean-style funchoza salad with meat.

In addition to using different meat, this recipe differs from mine in that it uses a special funchose salad dressing, which, alas, is not available in all stores. But if you come across such a dressing somewhere, be sure to try cooking it according to the recipe from this video.

Funchose salad with vegetables is a favorite snack in Asia, but since Asian cuisine is gaining popularity here, many compatriots have already appreciated and loved this dish. Funchose appeared in Russia at the beginning of the 19th century, and salads made from it even later. Our mentality makes itself felt - our housewives still add meat, chicken or mushrooms to funchose with vegetables to make the dish more satisfying. The undoubted advantages of this salad are the ease and speed of preparation, as well as the availability of products. In addition, the salad turns out to be low-calorie, dietary, but at the same time satisfying - an ideal dish for those who are watching their figure and nutrition.

It is not difficult to prepare funchose correctly; you can follow the instructions on the package, or you can use the universal method. To begin with, I soak the funchose for 10-15 minutes, this is necessary so that the funchose does not stick together during the cooking process. Next, the glass noodles are placed in boiling water for 4 minutes. The funchoza is ready - you need to rinse it under cold water, shaking it constantly. This way the glass noodles turn out separate, without sticking together lumps.

Due to its neutral taste, funchose goes well with mushrooms, seafood, meat, poultry, legumes and all vegetables. Therefore, you can safely add your favorite ingredients or whatever you have in the refrigerator. Salads with funchose are dressed mainly with soy sauce; it ideally complements glass noodles. It is understood that such salads should be spicy, so you don’t have to spare chili pepper or regular black pepper for them. Paprika and sesame seeds, as well as fried fresh or granulated garlic, are perfect as seasonings for funchose. Funchose salads can be served both hot and cold.

Funchose itself has an extremely beneficial effect on the body; it contains many vitamins and minerals. Glass noodles are complex carbohydrates, so they satiate a person for a long time and give energy to muscle tissue. Valuable vitamins in its composition have a beneficial effect on the nervous system; funchose is an antidepressant. With daily consumption of funchose, the desire to eat something fatty or sweet is reduced, because the body has already received all the necessary substances and signals about it. Due to this, while on a funchose diet, you can lose extra pounds. Funchoza is not an allergen, so even children can consume it.

How to prepare funchose salad with vegetables - 15 varieties

If you are a lover of very spicy snacks, then this recipe is just for you. The salad is made in the best traditions of Asian cuisine, from a couple of simple ingredients, but with a lot of seasonings.

Ingredients:

Funchoza - 40 grams
Carrots - 200 grams
Onion - 1 piece
Garlic - 4 cloves
Vegetable oil - 2 tablespoons
Vinegar - 2 tablespoons
Red pepper - 2 tablespoons
Water - 2 tablespoons
Salt - 1 teaspoon
Sugar - 1 teaspoon
Coriander - 1 teaspoon

Preparation:

We make Japanese adjika - mix all the seasonings with water to a thick paste and let it swell. After an hour, pass the garlic through a press and mix with the swollen seasonings. Japanese adjika is ready. Pour boiling water over funchoza for 15 minutes. Three carrots on a special grater for Korean salads. Add vinegar to carrots. Fry the onion until golden brown and immediately, while it is hot, mix it with the carrots. Add ½ teaspoon of Japanese adjika and funchose to the vegetables. Mix all ingredients. Let the salad brew.

One of the most popular and classic recipes for funchose salad with vegetables. This salad has everything in moderation - both spice and salt; it is suitable as an appetizer for all family members.

Ingredients:

Funchoza - 1 pack
Carrot - 1 piece
Onion - 1 piece
Fresh cucumber - 1 piece
Daikon - 200 grams
Bell pepper - 1 piece
Soy sauce - for dressing
Korean carrot seasoning - to taste

Preparation:

Boil the funchose for 10 minutes, rinse. Three carrots on a special grater for Korean salads, chop the onion, cut the cucumber with bell pepper and daikon into small strips. Fry the onion until golden brown and immediately, while it is hot, mix it with the rest of the vegetables. Add seasoning, soy sauce and funchose to the vegetables. Mix all ingredients. Let the salad brew.

If you don't have daikon, you can replace it with radishes, turnips or rutabaga. You can omit this ingredient altogether from the salad, but in this case it will lose its piquant spiciness.

An ingredient-rich recipe for mushroom lovers. An excellent alternative to all mayonnaise salads.

Ingredients:

Funchoza - 150 grams
Carrot - 1 piece
Champignons - 100 grams
Onion - 1 piece
Fresh cucumber - 1 piece
Cilantro - 20 grams
Bell pepper - 1 piece
Lemon juice - 1 tablespoon
Soy sauce - 8 tablespoons
Garlic - 2 cloves
Sesame - 2 tablespoons
Olive oil - 4 tablespoons
Curry - 5 grams
Water - 50 milliliters

Preparation:

Pour the funchose with cold water for three minutes, and then with boiling water for 5 minutes. Drain the water from the noodles. Boil the champignons for 5 minutes in boiling water, then remove them with a slotted spoon and chop them. Cut carrots, cucumbers, and peppers into strips. Make the dressing - mix warm water, lemon juice, soy sauce, curry, sesame seeds, butter, pressed garlic and finely chopped cilantro. Combine all the ingredients with the dressing and let it brew.

Frozen assorted vegetables have long saved housewives from spending hours in the kitchen. It’s the same with this salad, thanks to ready-made frozen vegetable mixes, it’s a pleasure to prepare.

Ingredients:

Funchoza - 200 grams
Assorted frozen vegetables - 400 grams
Garlic - 3 cloves
Soy sauce - 50 milliliters
Chicken hearts - 500 grams
Mustard - 4 tablespoons
Vegetable oil - 70 milliliters
Hot pepper, seasonings - to taste

Preparation:

Cook the funchose in boiling water for 3 minutes, then rinse with cold water. Simmer frozen vegetables covered for 15 minutes. Fry the hearts until cooked, add a little salt and pepper. We make the dressing - mix soy sauce, hot pepper, seasonings, butter, pressed garlic and mustard. Combine all the ingredients with the dressing and let it brew.

You can use any assortment for this salad; “Mexican mix”, “Summer mix”, “Spring mix”, “Broccoli mix” will do. The more different types of vegetables in the mixture, the richer and brighter the final taste of the snack will be.

Funchoza goes well with seafood, and in turn, it perfectly complements fresh vegetables. Therefore, the salad turns out to be perfection!

Ingredients:

Funchoza - 150 grams
Onion - 1 piece
Cilantro - 1 bunch
King shrimps - 20 pieces
Bell pepper - 1/2 piece
Garlic - 3 cloves
Sesame - to taste
Vegetable oil - for frying
Lemon juice - 2 tablespoons
Water - 2 tablespoons
Ground ginger - 1 tablespoon
Soy sauce - 2 tablespoons
Curry - 1 tablespoon

Preparation:

Boil the funchose according to the instructions. Cook the shrimp in boiling water for one minute, let cool. We cut the pepper into strips, chop the onion and cilantro. Make the marinade - mix soy sauce, lemon juice, curry, water and ginger. Heat the marinade until thickened, 1 minute. Fry the onion with pepper and garlic for 5 minutes. Then add shrimp and marinade to the frying. Simmer for another 4 minutes. Sprinkle with cilantro, simmer for a minute. Combine all the ingredients with funchose, sprinkle with sesame seeds and let it brew for an hour.

This is the case when two rather rare ingredients - duck breast and funchose - came together to create this amazing warm salad. It is so filling that it can easily replace a second course.

Ingredients:

Funchoza - 100 grams
Duck breast – 200 grams
Onion—2 pieces
Honey - 1 tablespoon
Carrot - 1 piece
Soy sauce - 50 milliliters
Pepper - 1 piece
Vegetable oil - 50 milliliters
Vinegar - 1 tablespoon
Coriander - to taste
Ground ginger - to taste
Ground pepper - to taste
Cinnamon - to taste
Sesame - to taste

Preparation:

We make a marinade for the duck - mix honey, soy sauce, vinegar, ginger, black pepper, cinnamon and coriander. Let the duck marinate for an hour. Pour boiling water over the funchose for five minutes, then drain the water. We cut vegetables into strips - peppers, carrots and onions. Fry the duck, and then add vegetables to it with the remaining marinade. Fry until the duck is done. We place vegetables with duck on the funchose, sprinkle the finished salad with sesame seeds.

Do you believe that it can only take 10 minutes to prepare a full-fledged salad? No? Then mark the time and start preparing this quick and very tasty snack.

Ingredients:

Funchoza - 1/2 pack
Fresh cucumber - 1 piece
Bell pepper - 1 piece
Soy sauce - for dressing

Preparation:

Boil the funchose for 5 minutes in boiling water, rinse it under cold water. Finely chop the cucumber and bell pepper. Mixes three ingredients with soy sauce

Do you like salads with beets, but are you tired of herring with vinaigrette? Write down a new amazing recipe for a snack made from beets and funchose. This dish will significantly “refresh” the daily family menu.

Ingredients:

Funchoza - 200 grams
Beets - 1 piece
Pine nuts - 1 tablespoon
Greens - 1 bunch
Ground pepper - to taste
Vinegar - 1 tablespoon
Garlic - 1 clove
Olive oil - for dressing

Preparation:

Boil the funchose according to the instructions and packaging. Cook the beets until tender, grate them. Finely chop fresh herbs. Mix funchose, beets, nuts, herbs, vinegar, pressed garlic, butter, and soy sauce. Pepper to taste.

Instead of pine nuts, you can add walnuts to this salad. They should first be fried in a dry frying pan for just a couple of minutes. If you don’t have nuts on hand or your loved ones are allergic to them, sprinkle the finished salad with sesame seeds.

All lovers of Korean salads will definitely appreciate this wonderful zukuska. It will be especially in demand during the eggplant season, when you get tired of vegetable stews and want a new salad from available ingredients.

Ingredients:

Funchoza - 200 grams
Garlic - 2 cloves
Eggplant - 1 piece
Carrots - 2 pieces
Vinegar - 1 tablespoon
Soy sauce - 1 tablespoon
Korean carrot seasoning - to taste
Salt, pepper - to taste

Preparation:

Pour boiling water over the funchose for 10 minutes, drain the water, and cut the funchose into small pieces. Chop the carrots, season with vinegar, salt, carrot spices and garlic passed through a press. Mash the carrots and put them in the refrigerator for an hour. Fry the eggplants cut into cubes. Mix funchose with fried eggplants, Korean carrots and season the ingredients with soy sauce.

A fresh and delicious salad that will be an excellent replacement for the already boring Caesar. There’s no shame in putting it on the holiday table and it adds great variety to the everyday menu.

Ingredients:

Funchoza - 100 grams
Radishes - 5 pieces
Turkey – 250 grams
Carrot - 1 piece
Onion - 1 piece
Green onion - 1 bunch
Garlic - 2 cloves
Coriander - 1/3 teaspoon
Soy sauce - 2 tablespoons
Ground chili pepper - to taste

Preparation:

Pour boiling water over the funchose for five minutes, then drain the water and cut the funchose into small pieces. We chop the vegetables into strips - radishes, carrots, onions, garlic with green onions, just finely chop them. Fry the sliced turkey. Mix the bird with funchose, vegetables, spices and soy sauce. Let the salad sit overnight.

This is exactly the salad you can buy in most supermarkets that sell ready-made products. It is not at all complicated and can be easily prepared even by a novice housewife.

Ingredients:

Funchoza - 200 grams
Carrots - 2 pieces
Fresh cucumber - 1 piece
Bell pepper - 3 pieces
Soy sauce - for dressing
Garlic - 4 cloves
Vinegar - 2 teaspoons
Vegetable oil - for dressing
Salt - to taste

Preparation:

Fill the funchose with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water. Cut carrots and cucumbers with bell peppers into small strips. Fry the peppers and carrots until tender, add chopped garlic to them at the very end. Add vinegar, soy sauce, cucumber, butter and funchose to the vegetables. Mix all ingredients. Let the salad brew.

For those who perceive zucchini only in the form of caviar, this recipe will be a real discovery. Even those who don’t like vegetable salads won’t be moved by the ears from this snack.

Ingredients:

Funchoza – 1 pack
Zucchini - 1 piece
Eggplant - 1 piece
Garlic - 7 cloves
Carrot - 1 piece
Soy sauce - for dressing
Apple cider vinegar - 2 tablespoons
Fresh greens - 1 bunch
Favorite spices - to taste

Preparation:

Pour the funchoza with cold water for 10 minutes, then cook in a simmer for 5 minutes, then rinse again with cold water, cut into pieces. Cut the carrots and eggplant with zucchini into small strips. Fry the vegetables until cooked, season, and add chopped garlic at the very end. Add vinegar, soy sauce, chopped herbs and funchose to the vegetables. Mix all ingredients. Let the salad brew.

Fans of warm salads know that one serving of such an appetizer can replace a full dinner. This salad is no exception - it turns out to be very filling, but not heavy. What else do you need for dinner?

Ingredients:

Funchoza - 100 grams
Chicken fillet - 1 piece
Cucumber - 1 piece
Carrot - 1 piece
Soy sauce - 2 tablespoons
Pepper - 1 piece
Vegetable oil - 1 tablespoon
Sesame - 2 teaspoons
Seasoning for carrots in Korean - to taste

Preparation:

Pour boiling water over the funchoza and drain the water. We cut the chicken and fry it. We cut the pepper into strips, three carrots on a special Korean carrot grater, and cut the cucumber into half rings. We also fry vegetables (except carrots) until soft. If you want a dressing, mix the sauce with vegetable oil and Korean carrot seasoning. Mix chicken, funchose, chopped garlic, vegetables, sesame seeds with dressing. The salad should still be warm when serving.

The most popular cabbage salad is “Vitamin”, which can be bought in every canteen. But as soon as you add funchose and soy sauce to the well-known ingredients, the salad immediately acquires a restaurant-quality gloss.

Ingredients:

Funchoza – 1 pack
Green pepper, not sweet - 1/2 piece
Cabbage - 300 grams
Carrot - 1 piece
Soy sauce - 2 tablespoons
Sushi vinegar - 1 tablespoon
Green onion - 1 bunch
Vegetable oil - 2 tablespoons

Preparation:

Boil the funchose in boiling water for 1 minute. Drain the water and let it cool. Cut the pepper into strips. Shred the cabbage. Three carrots on a grater. Finely chop the onion. Simmer the cabbage in oil for literally 1 minute; it should remain raw, but become soft. Add peppers and carrots to the cabbage, pour vinegar over the vegetables and knead them with your hands. Mix funchose with vegetables, season the salad with soy sauce, and sprinkle green onions on top.

If you can't find sushi vinegar, don't worry. Dilute regular 9% vinegar in the proportion of one tablespoon of vinegar to three tablespoons of water. For this dish you will need 1 tablespoon of the resulting diluted vinegar.

A salad made from pork, vegetables and funchose is very popular among Koreans. Russia also has its own interpretation of this dish.

Ingredients:

Funchoza - 200 grams
Meat - 300 grams
Onion—3 pieces
Dzhyusai – 200 grams
Carrots - 2 pieces
Radish - 2 pieces
Pepper - 2 pieces
Vegetable butter – 100 grams
Vinegar 3%—80 grams
Tomato paste - 1 tablespoon
Garlic - 7 cloves
Salt - 3 teaspoons
Pepper mixture - 1 teaspoon

Preparation:

Pour boiling water over funchoza for 5 minutes, then drain the water and cut it into small pieces with scissors. Chop the onion, rare carrots on a Korean carrot grater, cut the pepper into strips, and finely chop the jusai. Fry the meat, when it becomes golden, put the vegetables in it and simmer for about five minutes. Add tomato paste, a mixture of peppers and chopped garlic to the frying, and continue to simmer for a couple more minutes. Combine vegetables and funchose. The salad is ready.

Funchoza or glass noodles, as they call it in Asian countries. These are clear noodles that are eaten both cold and hot. They create “glasses” from mung beans, or rather, its starch. That is, in essence, these are transparent starchy noodles. Shall we try a Korean-style funchose salad with carrots?

Also, for fans of Korean dishes, we have described the preparation of other dishes of this cuisine, for example, and. All of them also deserve your attention and will please your guests.

Chicken meat goes well with many vegetables. It makes the dish more satisfying and nutritious. Korean funchose salad is the best proof of this. Easy to prepare and incredibly tasty. Bright, filled with colors, incredibly fragrant! It will delight you on weekdays and will not go unnoticed on the holiday table. You should definitely try it.

You will need:

70 grams of Korean carrots;
210 grams of funchose;
1 clove of garlic;
450 grams of chicken fillet;
1 sweet pepper;
55 ml soy sauce;
2 onions;
370 grams of green beans;
55 ml rice vinegar.

Funchose salad in Korean recipe:

Wash the chicken fillet, remove fat and films, cut it into strips along the entire breast. They will turn out quite long.
Heat a frying pan with oil over high heat. Throw in chicken slices with spices to taste and fry them.
Peel the onion, remove the roots, wash your hair.
Then cut both heads into half rings and let them fry with the onions.
Boil enough water to pour over the noodles. Pour it over for 6-7 minutes and cover with a saucer/lid. Then drain the water and rinse the noodles with cold water.
Rinse the pepper, cut out the membranes and seed pods, cut the pulp into thin strips.
Remove the ends from the green beans and boil for five minutes in boiling water.
Trim the carrots with a sharp knife if necessary.
Peel the garlic, cut off the dry root, and chop in a convenient way.
Heat a frying pan with oil and add green beans, pepper, some spices to taste and garlic. Fry until done.
Combine chicken, carrots, funchose, fried vegetables, soy sauce, and rice vinegar.
Let the dish sit for at least an hour.

Important: when steaming funchose, do not forget about time; if you keep it in water for too long, it will become soggy, like any other paste. But if you don’t cook it enough, it will be raw and ruin the whole salad. The packaging always (!) indicates the time for which the noodles need to be steamed. It is important to strictly adhere to the recommendations.

Korean salad with funchose

A real, exquisite Korean salad with funchose, which absolutely everyone will like, and here without exception. Crab meat is one of the most expensive pleasures. Therefore, you simply must try it.

For a Korean salad with funchose you need:

55 grams of funchose;
3 grams of dry chili;
15 ml water;
2 grams of pink pepper;
35 grams of eggplant;
12 ml ketchup;
35 grams of sweet pepper flakes;
35 grams of onions;
110 grams of crab meat;
35 grams of cucumbers;
30 grams of Korean carrots;
1 pinch of nutmeg.

Korean funchose salad recipe:

Rinse and cut the eggplants.
Cut the rings into strips.
Peel the onion, cut off the roots, rinse the onion with running water.
Cut the onion into half rings or strips.
Pour a little oil into a frying pan, heat it and add the onions and eggplants. Fry until golden brown.
Add chili, pink peppercorns, pepper flakes, nutmeg and ketchup. Add water and simmer for another minute, combining all the ingredients together.
Pour boiling water over the noodles and leave for five minutes, then drain and rinse the funchose with running water.
Wash the cucumber, cut off the ends and grate it using a grater.
If the carrots are long, shorten them a little.
Combine funchose, carrots, cucumber and eggplant with onion.
Place the salad on a plate and garnish it with pieces of crab meat.
Sprinkle sesame seeds, previously fried in a dry frying pan, on top.

Important: do not cook a lot of noodles, cook only as much as you can eat. Funchoza, which waits for its time, loses its taste.

Korean funchose salad recipe with meat

Pork is a hearty meat that is considered the most high-calorie among those that we consume most often. If you want a tasty and satisfying meal, this recipe is for you!

For those who like to eat delicious food and recharge themselves with vitamins, we recommend trying, and. The unsurpassed taste and benefits of the dishes will, as always, be appreciated.

For the Korean funchose salad you need:

2 fresh cucumbers;
190 grams of Korean carrots;
1 package of funchose;
270 grams of pork;
1 pack of Korean noodle spice;
2 sweet peppers;
65 ml soy sauce;
1 onion.

How to make funchose salad in Korean:

Peel the onion, remove the roots. Wash the head and cut into half rings.
Wash the meat, remove films and fat.
Cut the meat into cubes or strips.
Heat a frying pan with oil, add onion and fry it until golden brown.
Add meat and soy sauce there.
Cover the pan with a lid and simmer the meat until fully cooked.
Rinse the peppers, cut out the membranes and the seed capsule.
Cut the pepper fillet into thin strips.
Wash the cucumbers, cut off the ends and cut into strips.
Add peppers and cucumbers to the meat, simmer until soft.
Cool the finished mixture.
Pour boiling water over funchoza for three minutes (but it all depends on the size of the noodles), then drain the water and rinse the noodles with running water.
If the noodles are very long, you can chop them with a sharp knife.
The carrots can be shortened if the sticks are too long.
Add funchose and carrots to the frying pan, mix the mixture and place in a salad bowl.

Tip: to make the funchose salad with Korean carrots more homemade and more “our way”, you can try adding a little homemade mayonnaise to it for taste. In addition, the taste of this mayonnaise is not at all similar to that sold in the store. So what does it take? You just need to give it a little more time by preparing the mayonnaise yourself. To do this you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All ingredients, except oil and mustard, must be whipped into a single mass using a submersible blender. When the mass becomes homogeneous, begin to pour in the oil in a thin ribbon. The oil encourages the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop adding the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore needs to be checked for taste. When the sauce, in your opinion, has reached perfection, it needs time to brew. Store homemade mayonnaise for up to seven days in a closed container in the refrigerator.

Funchose salad recipe in Korean

Rejoice, seafood fans! You will finally try something special, incredibly tasty and unusual. Be sure that you will definitely like it.

What you will need:

290 grams of shrimp;
50 grams of Korean carrots;
110 grams of funchose;
12 grams of curry;
1 sweet pepper;
35 ml sesame oil;
5 ml soy sauce;
2 onions;
30 grams of cilantro;
2 cloves of garlic;
35 ml lemon juice.

Funchoza salad in Korean:

Boil 750 ml of water and pour it over the noodles.
Cover with a lid/saucer for ten minutes and set aside.
Then drain the water and rinse the noodles with running water.
Chop the noodles if they are too long.
Rinse the pepper and remove seeds and membranes.
Cut the sirloin into strips.
Peel the onion, remove the roots and cut the head into strips.
Defrost and rinse shrimp.
Boil a saucepan with water, you can add a bay leaf and a slice of lemon.
Throw seafood into boiling water for four minutes, then remove and cool.
Remove the heads, tails, shells and intestines from the cooled shrimp.
Rinse and chop the cilantro.
Peel the garlic, cut off the dry root, and chop in a convenient way.
For the dressing, combine garlic, 45 ml of water (you can leave it from the noodles), curry, soy sauce, two parts cilantro, lemon juice and oil. Boil for two minutes.
Combine noodles with shrimp, carrots, peppers and onions. Add the remaining cilantro and pour over the dressing. Mix the salad with Korean funchose and serve.

Korean funchose salad with vegetables

Funchose salad in Korean recipe:

Pour boiling water over the funchose and do not touch it for several minutes. Read more on the product packaging.
Drain the finished funchose, rinse with running water and place in a bowl.
Combine egg, olive oil, soy sauce and water. Whisk everything into a homogeneous mass.
Bake pancakes in a hot dry frying pan, and in essence, it will be an omelette.
Cool the finished pancake/pancakes and then cut into strips.
For the dressing, combine soy sauce, chili flakes, olive oil, garlic, ginger, brown sugar, rice vinegar, coriander and sesame oil.
Mix all ingredients well and let them brew.
Rinse and chop the Chinese cabbage.
Wash the cucumbers and cut into strips.
Rinse the green onions and chop finely.
On a dish, mix funchose, green onions, carrots, cucumbers, cabbage and egg pancakes.
Season the funchose salad with vegetables in Korean with the prepared sauce and serve.

Tip: As an experiment, you can season the salad with a Greek yogurt-based sauce. It will turn out truly elegant and very unusual. Combine chopped garlic, grated cucumber and a bunch of chopped dill with Greek yogurt. Let the dressing sit for at least half an hour and season your favorite dishes.

Try Korean-style funchose salads in all versions, it’s tasty, unusual and, most importantly, it’s new for each of us. Let's add variety to our daily menu, make it more colorful and tastier.

Many people have probably seen in stores salads made from translucent thin noodles with carrots, cucumbers, bell peppers, other vegetables, mushrooms and meat. These noodles are funchose. It is made from starch, and in Asian countries it is one of the most popular products. It softens the sharpness of the spices of Asian cuisine and, thanks to its neutral taste, goes well with any ingredients. In addition, the funchose salad looks very appetizing. If you want to add a touch of freshness to your diet and make the menu more piquant, you can prepare funchose snacks yourself by purchasing these dry noodles at the supermarket.

Cooking features

Don’t be afraid that, being unfamiliar with Asian cuisine, you won’t 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 method for preparing it 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 very wide. In this case, the technology differs little from cooking pasta: boil water, put funchose in it, cook for the right time, drain in a colander and rinse. The only thing that should not be allowed is for the funchose to be overcooked: it should be soft, but at the same time crispy. If the noodles are very thin, like a spider web, they are not boiled, but steamed by pouring boiling water over them for a few minutes.
To prevent the funchose from sticking together, add odorless vegetable oil to the water when cooking it, 20 ml per liter of water. At the same time, funchose is prepared in a large saucepan, since 100 g of dry starchy noodles requires at least a liter of water.
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 the salad dressing contains soy sauce, there is no need to add salt to 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 taste better if it is allowed to stand in a cool place and soak in the aroma of the sauce and spices. It will be soaked in the sauce more quickly if the dressing is heated before adding to the salad.

Knowing the basic principles, you can easily prepare funchose salad according to any of the recipes you like.

Funchose salad with Korean carrots and meat

boiled meat (beef or pork) – 0.3 kg;
Korean carrots (ready) – 0.3 kg;
onion – 0.3 kg;
funchose – 0.3 kg;
seasoning for Korean carrots – 10 g;
grape vinegar (3 percent) – 20 ml;
vegetable oil – 20 ml;
soy sauce – 20 ml.

Cooking method:

Cut the meat into thin strips.
Peel the onion and cut it into thin half rings.
Steam thin funchose for 5 minutes. Remove it from the water and mix it with oil.
Combine funchose with meat and onions, mix it all with carrots in Korean.
Combine vinegar with seasoning and vinegar. Add this mixture to the salad and stir. Let it brew for an hour.

A Korean-style salad of funchose and ready-made carrots is prepared quickly. Including meat in the recipe makes it more satisfying and appetizing.

Funchose salad with carrots

funchose – 150 g;
carrots – 0.3 kg;
onions – 100 g;
soy sauce – 20 ml;
wine vinegar (3 percent) – 20 ml;
vegetable oil – 20 ml;
chili pepper – 0.5 pods.

Cooking method:

Chop or grind the chili pepper into a paste using a blender as finely as possible. Dilute the resulting mixture with vinegar, soy sauce and vegetable oil. Warm this mixture slightly until the dressing is warm.
Peel the carrots and, using a special grater designed for making Korean salads, chop them.
Remove the skin from the onion. Cut the onion into 5 parts. Cut the onion into thin quarter rings.
Prepare funchoza, preferably thin, following the manufacturer’s instructions.
Mix onions and carrots with funchose, season with warm sauce. Place in a cool place for an hour.

Despite the fact that the recipe for this salad is simple, it turns out tasty and appetizing.

Funchose salad with cucumber

funchose – 100 g;
carrots – 150 g;
cucumber – 0.2 kg;
onions – 100 g;
ground dried garlic – 5 g;
Korean carrot seasoning – 10 g;
vegetable oil – 100 ml;
table vinegar (9 percent) – 5 ml;
salt - to taste.

Cooking method:

Fill a three-liter saucepan halfway with water. Bring to a boil. Add a tablespoon of oil, vinegar (half a teaspoon), and salt to taste to the water. Place the noodles in boiling water, cook for 3 minutes, and drain in a colander. No need to rinse.
After peeling the carrots, cut into thin long strips using a vegetable peeler. Cut the cucumber into the same strips.
Remove the skins from the onion and cut it into thin half rings.
Combine all four ingredients and mix carefully.
Using the remaining oil and vinegar, make a dressing by adding Korean carrot seasoning and dried garlic. Dress the salad.

After an hour, when the vegetables and noodles are marinated, the salad can be served.

Funchose salad with pepper

funchose – 0.25 kg;
bell pepper – 0.5 kg;
cucumbers – 0.3 kg;
sesame oil – 40 ml;
soy sauce – 40 ml;
ground black pepper - to taste.

Cooking method:

Wash the bell pepper. It’s better to take peppers of different colors: this will make the salad brighter and more appetizing. Cut off the stems of the peppers and remove the seeds.
Cut the flesh of the bell pepper into thin strips.
Wash the cucumbers, dry them, cut into thin semicircles.
Steam the thin funchose by pouring boiling water over it for 5 minutes. Remove from water and place on cutting board. When the funchose has cooled slightly, cut it into pieces of about 5 cm.
Mix funchose with pepper and cucumber. Season with a mixture of sesame oil, soy sauce and ground black pepper.

The snack prepared according to this recipe is not too spicy, so even children can eat it.

Funchose salad with vegetables

funchose – 0.3 kg;
tomatoes – 0.2 kg;
cauliflower – 100 g;
cucumbers – 0.3 kg;
bell pepper – 0.25 kg;
vegetable oil – 20 ml;
salt, pepper, soy sauce - to taste.

Cooking method:

Pour boiling water over the tomatoes. Clean. Cut into several pieces and remove the seeds. Cut the pulp into small cubes.
Cut the cauliflower into small pieces. If you do not accept raw cabbage in salads, you will have to boil it first, but still not until fully cooked.
Bulgarian pepper, remove the seeds from it, cut off the stalk, cut into small squares or strips.
Cut the cucumbers into cubes or strips, depending on the shape of your pepper pieces.
Prepare funchoza as indicated on its packaging.
Mix noodles with vegetables, pepper and salt. Instead of salt, you can add soy sauce.
Add oil, stir carefully again.

The combination of fresh vegetables, including cauliflower, and funchose gives the appetizer a piquant flavor, despite the simple composition of the dressing.

Funchose salad with meat and cabbage

funchose – 0.25 kg;
boiled meat (beef or pork) – 0.2 kg;
Chinese cabbage – 100 g;
carrots – 100 g;
daikon – 100 g;
sweet pepper – 0.2 kg;
onions – 100 g;
pepper mixture – 5 g;
soy sauce – 30 ml.

Cooking method:

Peel the carrots and grate them on a special grater designed for making Korean snacks. You can cut into thin long strips using a vegetable peeler.
Peel the onions and cut them into thin half rings.
Peel the daikon and grate. You can use either a special grater or a regular one. In the latter case, it is better to choose the side with large holes.
Separate several leaves of Chinese cabbage, wash them, dry them and finely chop them. If desired, you can use white cabbage instead of Chinese cabbage, but the taste in this case will be different.
Wash the sweet pepper and cut off the stem. After removing the seeds, cut the pepper into thin quarter rings.
Cut the finished meat into thin long strips or small cubes.
Boil the funchose until ready.
Combine noodles, vegetables and meat in a large salad bowl.
Dilute the pepper mixture in soy sauce and season the salad. If desired, you can add a little odorless vegetable oil to it.

Funchose salad with meat and cabbage turns out juicy, light and healthy. At the same time, it satisfies hunger well.

Funchose salad with meat

meat (beef, pork, chicken fillet) – 0.7 kg;
funchose – 0.3 kg;
carrots – 150 g;
onions – 100 g;
garlic – 2 cloves;
soy sauce – 40 ml;
vegetable oil – 40 ml;
black pepper - to taste.

Cooking method:

Boil the meat, remove from the broth and cool. Strain the broth.
Pour the hot broth over the funchose, if necessary, put the pan on the fire and boil for a couple of minutes. If the funchose is thin, there is no need to boil: just keep it in the hot broth for a few minutes under the lid.
Peel the carrots and cut into thin strips. If desired, you can grate it on a special grater.
Peel the onion and cut into thin half rings.
Cut the cooled meat into small cubes.
Mix meat with funchose and vegetables.
In a separate container, heat a mixture of vegetable oil and soy sauce. Mix the dressing with garlic passed through a press and ground black pepper.
Pour the dressing into the salad, stir. Place the salad in the refrigerator for a couple of hours so that the funchose is saturated with the aroma of spices and vegetables, and the vegetables become a little softer and piquant.

Thanks to the large amount of meat, the funchose salad prepared according to this recipe turns out to be satisfying. Men will especially like it. If you like spicier snacks, you can add red pepper along with ground black pepper, and add a teaspoon of table (9%) vinegar to the dressing.

Funchose salad with shrimp

funchose – 0.2 kg;
peeled shrimp – 0.25 kg;
bell pepper – 0.2 kg;
carrots – 150 g;
garlic – 2 cloves;
green onions – 50 g;
fresh parsley – 50 g;
sesame oil – 80 ml;
sesame seeds – 10 g;
soy sauce - to taste.

Cooking method:

Boil the shrimp in salted water with the addition of ground black pepper.
Cut off the stalk of the pepper. Cut the fruit into 6 pieces lengthwise. Cut the pulp into thin strips.
Chop the green onions and parsley separately with a knife.
Cut the onions, peeling them, into halves of rings.
Pass the garlic through a press, mix it with a spoon of sesame oil.
Pour the remaining oil into a frying pan and heat. Place vegetables in it and fry them for 10 minutes.
Add shrimp and garlic oil and soy sauce to taste.
Cover with a lid and simmer for 5 minutes over low heat. Remove from stove.
Prepare funchose according to the recipe indicated on the package. Mix with the contents of the pan.

The salad prepared according to the given recipe can be served either cold or warm. In any case, after it is placed on plates, it should be sprinkled with chopped parsley and sesame seeds.

Funchose salad with meat and canned green peas

funchose – 0.2 kg;
boiled meat – 0.2 kg;
tomato – 150 g;
canned green peas – 100 g;
oregano – 5 g;
cane sugar – 5 g;
soy sauce – 50 ml.

Cooking method:

Cut the boiled meat into thin strips.
Cut the tomato into cubes.
Drain the water from the jar of peas and measure out the required amount of product.
Prepare starch noodles according to package instructions.
Mix oregano, sugar and soy sauce in a separate container.
Place funchose, tomatoes, and green peas in a salad bowl. Add sauce to them and stir.

This funchose salad with meat is served both cold and warm.

You can add other ingredients to the funchose salad. It goes well with canned honey mushrooms, green beans, boiled chicken breast, and seafood. So you can discover new tastes every day.

Funchoza is a Korean glass noodle made from mung beans. You can prepare a lot of delicious dishes with it, but today we are considering a salad with funchose and vegetables, which with its lightness and taste can find a place on the table of any gourmet.

The calorie content of a salad with funchose and vegetables is only 106 kcal per 100 grams, which makes this dish practically dietary, but at the same time it is not comparable to other dietary dishes in terms of taste. These noodles are rich in vitamins B, E and PP, beneficial microelements, and do not contain gluten or cholesterol.

To prepare the salad, the following ingredients are required:

funchose glass noodles - 100 grams,
fresh cucumber - 1 piece,
fresh carrots - 1 piece,
sweet pepper - 1 piece,
greens - to taste,
sesame - 1 teaspoon.

First of all, take a responsible approach to choosing the glass noodles themselves. To make your salad with funfosa and vegetables tasty and nutritious, buy only high-quality, well-packaged noodles that have not expired. Thailand is now rightfully considered one of the best producers of funchose.

The noodles can be presented in the form of one very long skein or several small nests. When cooking, you can choose the length at your discretion, and if desired, cut the noodles into shorter pieces.

Do not confuse real funchose with rice noodles, shirataki noodles and glass cassava noodles. Be sure to read the ingredients on the package and what the product is made from. Other types of noodles are not so rich in nutrients, and are often completely inferior in taste.

Salad dressing with funchose and vegetables

One of the most important components of the salad, besides the noodles themselves, is, of course, a spicy, aromatic dressing based on soy sauce. It is this that gives the salad with funchose and vegetables a unique national flavor and taste.

For refueling you will need:

soy sauce - 1 tablespoon,
rice vinegar - 1.5 tablespoons,
lemon juice - 1 tablespoon,
sesame oil - 1 tablespoon,
granulated sugar - 0.5 teaspoon,
ground ginger - 0.5 teaspoon,
red hot pepper - 0.5 teaspoon,
ground coriander - 0.5 teaspoon,
granulated sugar - 1 teaspoon,
salt - 0.3 teaspoon,
garlic - 2 cloves.

Prepare salad dressing with funchose in advance by mixing all ingredients in a separate cup. Salt and sugar must dissolve, the garlic must be finely chopped or crushed, and all liquid ingredients must be mixed evenly. Then your dressing will be tasty and aromatic.

Step-by-step recipe for making funchose with vegetables

Funchoza glass noodles cook very quickly, so you can enjoy the taste of this wonderful dish almost immediately.

1. Cook funchose. To do this, boil water in a small saucepan. Then, remove the water from the heat and immediately lower the glass noodles into it. Flatten it a little with a fork and leave for 5-7 minutes to cook. Be sure to read the cooking time on the packaging of the noodles you choose, it may vary slightly from one manufacturer to another.

2. Chop fresh vegetables for salad. Cucumber and carrots can be grated on a regular grater, cut into thin strips, or use a special grater for Korean carrots. Cut the pepper into thin strips so that it matches the size of the other vegetables. This will make the salad beautiful.

3. Drain the finished funchose into a colander and rinse it with cold boiled water. Do not use boiling water or tap water if it is not potable. Let the water drain completely. Shake and turn the noodles a little to do this, but very carefully.

4. Mix funchose with vegetables in a separate bowl. During the process, add the pre-prepared dressing, the ingredients of which we listed earlier.