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 Salad with Funchoza Recipe
A very simple and hearty Korean salad. The combination of funchosa with vegetables gives the salad a piquant taste.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. It is advisable to buy a funchosa thinner than 0.5 mm in diameter (it tastes better in a salad) and pour boiling water over it for 10 minutes. Stir so that the noodles do not stick together. Then drain the water and fill with cold boiled water. Grate cucumbers and carrots on a grater for Korean carrots to make "noodles".
    It is advisable to buy a funchosa thinner than 0.5 mm in diameter (it tastes better in a salad) and pour boiling water over it for 10 minutes. Stir so that the noodles do not stick together. Then drain the water and fill with cold boiled water. Grate cucumbers and carrots on a grater for Korean carrots to make "noodles".
  2. In a frying pan, heat the oil to a boil and add the garlic passed through the press. Put the carrots in a deep bowl, sprinkle a pinch of red hot pepper on top, pour boiling oil with garlic over the pepper and mix. Add cucumber, thinly sliced pepper and funazu. Season with soy sauce. Add salt if desired.
    In a frying pan, heat the oil to a boil and add the garlic passed through the press. Put the carrots in a deep bowl, sprinkle a pinch of red hot pepper on top, pour boiling oil with garlic over the pepper and mix. Add cucumber, thinly sliced pepper and funazu. Season with soy sauce. Add salt if desired.
  3. Let stand for 15 minutes so that the noodles absorb the juice of the vegetables.
    Let stand for 15 minutes so that the noodles absorb the juice of the vegetables.
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