Spicy Beef with Eggplant and Funchosa Recipe
Funchosa in Korean dishes is served not only in salads, but is also widely used in hot dishes. This is my version of hot beef, baked vegetables, and rice noodles. With spicy seasonings, soy sauce and garlic. Help yourself.
Servings
6
Cook Time
75minutes
Servings
6
Cook Time
75minutes
Ingredients
Instructions
  1. Wash the beef, dry it, and cut it into pieces that are convenient for eating.
  2. Fry in vegetable oil, adding sugar, for 5 minutes, in an open frying pan. Stir only once, so there is a ruddy crust.
  3. Eggplant and pepper pre-bake, peel, cut into pieces. P.S.: I have vegetables baked and frozen.
  4. Eggplant and pepper pre-bake, peel, cut into pieces. P.S.: I have vegetables baked and frozen.
  5. Add to the beef, pour in 100 ml. of boiling water, simmer until the beef is ready, from 30 to 50 minutes. Add soy sauce and salt.
  6. Zucchini cut into small cubes, pour boiling water for 10 minutes. Pour the funchosa with boiling water for 2-3 minutes, rinse, and let the water drain. Add the zucchini, funchosa and pepper paste. Mix well. Let it boil, add the ground garlic and chili pepper, and mix. Remove from heat.
  7. Serve hot. With lettuce leaves, for example.
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