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Print Recipe
Salad with Funchoza Recipe
Very simple and hearty Korean salad. The combination of funchosa with vegetables gives the salad a piquant taste.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Funchosa is desirable to buy thinner than 0.5 mm in diameter (it is tastier in a salad) and pour it with boiling water for 10 minutes. Stir to prevent the noodles from sticking together. Then drain the water and cover with cold boiled water. Grate cucumbers and carrots on a Korean carrot grater to make "noodles".
    Funchosa is desirable to buy thinner than 0.5 mm in diameter (it is tastier in a salad) and pour it with boiling water for 10 minutes. Stir to prevent the noodles from sticking together. Then drain the water and cover with cold boiled water. Grate cucumbers and carrots on a Korean carrot grater 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 with a slide, top with a pinch of red hot pepper, pour boiling oil with garlic on the pepper, and mix. Add cucumber, sliced thinly pepper and funazu. Season with soy sauce. If desired, add salt.
    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 with a slide, top with a pinch of red hot pepper, pour boiling oil with garlic on the pepper, and mix. Add cucumber, sliced thinly pepper and funazu. Season with soy sauce. If desired, add salt.
  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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