Funchoza in Korean recipe with photos and step-by-step preparation

So, you will need:

Meat (beef) – 200 g.
Funchoza - 100 gr.
Bell pepper (red and yellow) - 150 gr.
Cucumber - 1 pc.
Garlic - 3 teeth.
Carrots - 1 pc.
Soy sauce - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.

How to cook:

Cut all vegetables and meat into strips. Beef is ideal for this recipe.
Pour boiling water over the funchose noodles for 10 minutes, then drain the water and rinse with cold water.
Fry the meat with finely chopped garlic, salt and pepper to taste. Add vegetables, fry for another five minutes. Add noodles, soy sauce and stir. The finished dish can be decorated with sesame seeds and finely chopped green onions.

BY THE WAY

How to choose spices for meat, poultry and fish?

For meat:
red, black, allspice or cloves, marjoram, thyme, cumin, turmeric, onion, oregano.
For poultry:
thyme, marjoram, rosemary, sage, thyme, basil.
For fish:
bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme.
For the grill:
red pepper, allspice, cardamom, thyme, nutmeg and mace, cumin, ginger, chili pepper.
For game:
thyme, oregano, allspice, red pepper, juniper.

Funchoza with meat is a unique dish that can make the diet of an ordinary European person richer and brighter. Funchoza rice noodles are mainly used in oriental cuisine, but now this product is available in almost every store, so everyone can enjoy dishes from it without any problems. Funchoza goes well with meat and vegetables, and this recipe is just from the “Fast, tasty and original” series.

So, to prepare funchose with meat and vegetables, prepare the following products: funchose rice noodles, meat (pork, chicken or beef), onions, carrots, vegetable oil, water, salt, garlic, ground pepper. Cut the meat into cubes.

Fry the meat in vegetable oil until half cooked, add salt and pepper to your taste. Cut the onion into half rings and the carrots into strips.

Add oil to the pan, and when it is hot, add vegetables to the meat and fry everything together until the meat is cooked. At the end, season the meat and vegetables with garlic.

While the meat is fried, boil the funchose as written on the package. Salt it during cooking. Drain the water completely.

Combine funchose with meat and vegetables. Pour the oil that remains in the pan into the noodles as well.

Mix everything carefully and serve - the funchose with meat is ready;)

Enjoy your meal!

Asian cuisine can be tasted not only in restaurants. We have prepared for you a selection of delicious, original, easy-to-prepare salad recipes with funchose and meat.

Funchoza (aka “glass” noodles) is an ideal base for salads or main dishes. There is no need to boil it first; just pour boiling water over it for 5-10 minutes. In its finished form, funchose does not have a pronounced taste, but it absorbs sauces, spices and seasonings well, adapting to any ingredients.

Saturated with colors and aromas, the salad will be a wonderful treat on the holiday table. It harmoniously combines crispy fresh vegetables, fried meat, delicate “glass” noodles and spicy seasonings.

Cooking time:

30 minutes
Number of servings:
3

Ingredients:

funchose (150 g);
lean beef (200 g);
carrots (medium, 2 pcs.);
fresh cucumber (1 pc.);
onion (1 pc.);
garlic (3 cloves);
hot red pepper/chili (0.5-1 pcs.);
vegetable oil (2 tbsp);
dark soy sauce (3 tbsp.);
balsamic vinegar (1 tbsp);
dill/any greens (0.5 bunch);
sugar (1 tsp);
ground allspice (to taste);
salt, ground black pepper (to taste).

Preparation:

Place in a salad bowl.
Peel the carrots, grate them on a Korean carrot grater, add salt and pepper, add 1 tsp. sugar and finely chopped hot pepper, mix gently.
Cut the meat into thin strips, fry in a frying pan with the addition of 2 tbsp. l. vegetable oil until slightly golden brown, season with black and allspice.
Peel the onion, chop into half rings, add to the frying pan with the meat. Cook over medium heat until the liquid has completely evaporated. Then add 2 tbsp. l. soy sauce, 1 tbsp. l. balsamic vinegar and simmer for another 2-3 minutes.
Cut the cucumber into semicircular slices, bell pepper into large cubes. Add vegetables to the salad bowl with funchose.
Pour in the slightly cooled meat with onions and carrots.
Rinse the dill thoroughly, dry, chop finely and add to the salad.
Season the salad with the remaining soy sauce, add a few chopped garlic cloves and mix thoroughly.

You can serve the salad on a large common platter or place it in separate bowls. Before serving, it would be appropriate to garnish with sesame seeds or thin rings of chili pepper.

Watch the video recipe for step-by-step preparation of the salad:

This simple salad made from affordable ingredients will appeal not only to fans of Asian cuisine, but also to those who like to try something new. Fried eggplants, which are unfairly rarely used in salads, add a special piquancy. A very satisfying, self-sufficient dish that is perfect for lunch or dinner.

Cooking time:

35 minutes
Number of servings:
3

Ingredients:

funchose (200 g);
lean pork (150 g);
champignon mushrooms (100 g);
eggplant (medium, 1 pc.);
onion (1 pc.);
ginger root (a piece about 3 cm long);
garlic (1 clove);
sesame seeds (2 tbsp.);
dark soy sauce (100 ml);
ground chili pepper (to taste);

Preparation:

Pour boiling water over the funchoza, cover with a lid and leave for 8 minutes, then drain in a colander, rinse with cold water and let drain.
Rinse the meat, dry with a paper towel, cut into small cubes.
Wash the mushrooms thoroughly and cut into quarters.
Peel the bell pepper, onion and eggplant and cut into small cubes.
Add salt to the chopped eggplant, mix well and leave for 5 minutes, then rinse with water to remove the bitterness.
Heat the sesame seeds in a frying pan (to release their aroma), pour onto a napkin.
Pour vegetable oil into the same frying pan, add meat and mushrooms, pour in 50 ml of soy sauce, add ground chili pepper and fry over medium heat until the liquid has completely evaporated. Transfer the resulting mixture to a salad bowl.
Place the prepared vegetables in the frying pan where the meat was fried, fry over high heat for 3-5 minutes, then pour in 50 ml of soy sauce, add a garlic clove passed through a press, grated ginger, and cook for another 3 minutes.
Place funchose, vegetable mixture and sesame seeds in a salad bowl with the meat. Mix everything thoroughly.

Before serving, it is advisable to let the salad sit for 10-15 minutes so that the funchose absorbs all the flavors of the meat and vegetables. The dish is served warm or cold. On top of the salad you can decorate with sesame seeds or your favorite herbs.

The combination of tender chicken meat with crispy vegetables and a spicy-sweet sauce is sure to please your loved ones. Just try this salad with funchose once, and you will forever fall in love with Asian cuisine. Serve it as a warm salad or cold appetizer on your holiday table. Instead of breast, you can take chicken thighs (fillet) or turkey.

Cooking time:

40 minutes
Number of servings:
4

Ingredients:

funchose (150 g);
chicken fillet (300 g);
fresh carrots (medium, 1 pc.);
bell pepper (1 pc.);
Chinese cabbage (150 g);
fresh cucumber (medium 1 pc.);
chili pepper, pod (to taste);
vegetable oil (for frying, 2 tbsp.).

Ingredients for sweet and spicy sauce:

garlic (1 clove);
honey or sugar (1 tsp);
ground paprika (1 tsp);
ground chili pepper (0.25 tsp);
sesame oil (1 tsp).

Preparation:

Place the funchoza in a saucepan, pour boiling water over it, cover with a lid and leave for 8 minutes. Then drain in a colander and rinse with cold water.
Wash the chicken breast, dry with a towel, beat with a culinary mallet until slightly softened, then cut into thin strips, transfer to a bowl, add 1 tbsp. l. soy sauce, mix thoroughly and leave to marinate for 10 minutes.
Cut carrots, bell peppers and cucumbers into small strips.
Shred the Beijing cabbage.
Remove the seeds from the chili pepper and cut the pulp into strips.
For the sauce, grind the garlic with honey, paprika, ground chili pepper and sesame oil in a mortar. Pour soy sauce into the resulting mass and mix thoroughly.
In a frying pan with well-heated vegetable oil, fry the meat until golden brown (3-4 minutes), add carrots and cook for another 4 minutes.
Without reducing the heat, add sweet and hot peppers into the pan, and after 2 minutes, add Chinese cabbage. Fry the mixture for another 1-2 minutes, turn off the heat, add cucumbers and mix thoroughly.
In a salad bowl, mix funchose with a slightly cooled mixture of meat and vegetables, season with sauce.

Before serving, it is better to let the salad sit for 10-15 minutes. Try garnishing the dish with finely chopped green onions or cilantro. Prepare several servings at once, because the salad remains amazingly tasty the next day if you keep it in the refrigerator.

We invite you to watch the video recipe:

You will find a selection of original recipes for salad with funchose and chicken in a separate article on our website.

The combination of caramelized meat and shiitake mushrooms gives this salad a special taste. The dish is balanced in the amount of proteins, fats and carbohydrates. And vegetables with spinach saturate it with vitamins and bright colors. Chapche salad fits perfectly into the holiday menu and at the same time can become a complete lunch or dinner.

Cooking time:

40 minutes
Number of servings:
4

Ingredients:

funchose (150 g);
lean meat – beef/chicken/turkey (200 g);
spinach (1 bunch);
carrots (medium, 1 pc.);
onion (1 pc.);
champignon mushrooms (100 g);
dried shiitake mushrooms (5-7 pcs.);
garlic (3 cloves);
green onions (50 g);
dark soy sauce (4 tbsp.);
sesame oil (3 tbsp.);
vegetable oil (5 tbsp);
sugar (2 tbsp);
black pepper (to taste);
sesame seeds (to taste).

Preparation:

Pour boiling water over shiitake mushrooms and leave for 10-15 minutes. Remove the softened mushrooms, carefully squeeze out the liquid and cut into thin slices.
Peel the onions, chop them into half rings, and wash the green onions and cut them into pieces 3-4 cm long.
Peel the carrots and cut into thin strips.
Wash the champignons thoroughly and chop coarsely.
Cut the meat into thin cubes.
Place the funchoza in a saucepan, pour boiling water over it, cover with a lid and leave for 8 minutes. Then drain in a colander, cut with scissors and season with 1 tbsp. l. sesame oil and 1 tbsp. l. soy sauce.
Wash the spinach thoroughly, cut off the tough stems, blanch in boiling water for 1 minute, immediately transfer to cold water, then squeeze with your hands, chop coarsely and transfer to the funchose.
Heat 1 tbsp in a frying pan. l. vegetable oil, fry the carrots in it for 4-5 minutes and transfer to the funchose.
In the same frying pan, heating 1 tbsp. l. vegetable oil, successively fry the onions, champignons until slightly golden brown, and green onions until softened. Transfer vegetables to funchose.
Heat another 1 tbsp in a frying pan. l. Add vegetable oil to meat and shiitake, fry until golden brown, add finely chopped garlic, sugar, 1 tbsp. l. soy sauce and, stirring constantly, caramelize the meat for another 1 minute. Place the mixture in a bowl with funchose.
Season the salad with the remaining soy sauce and sesame oil.
Before serving, garnish the salad with sesame seeds toasted in a frying pan.

We invite you to watch a detailed video recipe for preparing Chapche salad:

Even a novice cook can prepare such a spicy and satisfying salad with funchose and minced meat. By spending just half an hour, you can create an exquisite dish from available ingredients, perfect for dinner with loved ones. Instead of ground beef, you can use pork, chicken or turkey.

Cooking time:

30 minutes
Number of servings:
4

Ingredients:

funchose (200 g);
minced beef (250 g);
bell pepper (1 pc.);
carrots (medium, 1 pc.);
garlic (2-4 cloves);
lemon juice (3 tbsp);
vegetable oil (4 tbsp);
dark soy sauce (5 tbsp.);
paprika (1 tsp);
ground ginger (1-2 pinches/to taste);
ground coriander (1-2 pinches/to taste);
ground black pepper (to taste);
salt (to taste).

Preparation:

Pour boiling water over funchoza, cover and leave for 8 minutes, then rinse with cold water and drain in a colander.
Heat 2 tbsp in a frying pan. l. vegetable oil, fry the minced meat in it with the addition of 1-2 cloves of finely chopped garlic for 1 minute, stirring the meat constantly.
Add 3 tbsp to the pan. l. soy sauce, coriander, ginger, paprika, black pepper and simmer for 3-5 minutes.
Peel the carrots and bell peppers, cut into thin strips, add to the meat and fry for 2 minutes over high heat, stirring constantly.
Cut the finished funchose with scissors, add to it the slightly cooled mixture of meat and vegetables. Pour in lemon juice, 2 tbsp. l. soy sauce, add another 1-2 cloves of garlic, passed through a press, and mix thoroughly.

The salad can be served warm or cold. Before serving, garnish it with chili pepper rings, sesame seeds or your favorite herbs.

We invite you to watch the step-by-step video recipe:

A bright dish full of flavors, aromas and different textures. You can adjust the degree of spiciness to suit your taste. Serve this salad as an appetizer before teriyaki chicken, sweet and sour beef, and spring rolls for a hot Asian-inspired get-together.

Cooking time:

40 minutes
Number of servings:
6

Ingredients:

funchose (300 g);
lean beef (300 g);
carrots (medium, 2-3 pcs.);
fresh cucumber (3 pcs.);
yellow bell pepper (1 pc.);
red bell pepper (1 pc.);
garlic (4-6 cloves);
dark soy sauce (5-6 tbsp);
vegetable oil (100 ml);
lemon juice (3 tbsp);
rice vinegar (2 tbsp);
coriander seeds (0.25 tsp);
salt (to taste);
ground black and red pepper (to taste);
cilantro, greens (to taste).

Preparation:

Place the funchoza in a saucepan, pour boiling water over it, cover with a lid and leave for 8 minutes. Then drain in a colander and rinse with cold water.
Cut the beef into small strips, transfer to a bag, and beat lightly.
Heat 2 tbsp in a frying pan. l. vegetable oil, add beef and fry until the liquid has completely evaporated. Then add 1 tbsp. l. soy sauce and heat slightly.
Wash the carrots, peel them, grate them on a Korean carrot grater, put them in a bowl, season with lemon juice and mix with the fried meat.
Cut the cucumber and bell pepper into thin strips.
Wash and dry the cilantro, peel the garlic. Finely chop.
Add vegetables and cilantro with garlic to the bowl with the meat.
Cut the funchoza with scissors, season with ground pepper, salt, coriander seeds ground in a mortar and 2 tbsp. l. soy sauce.
Heat vegetable oil in a frying pan until lightly smoking, pour into a bowl with meat and vegetables, mix thoroughly. Then add funchose and pour vinegar over it.

Serve the salad chilled. Thanks to the heat treatment and spices, after cooking the dish can be stored in the refrigerator for no more than three to four days.

Watch the step-by-step video recipe for salad with funchose and meat in Korean:

For those who love not only meat, but also vegetarian dishes or adhere to fasting, we suggest paying attention to recipes for salads with funchose and vegetables.

Text: Olga Gonchar
5 5.00 / 9 votes

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Funchoza with meat and vegetables is a very tasty, satisfying, nutritious and aromatic dish that has a colorful and attractive appearance. This type of salad can be prepared for any important event or just for a family dinner. In any case, such a dish will look beautiful on the table and everyone will like it.

In many countries around the world, funchose with meat has become a favorite dish. For example, in China, Korea, and Japan, such a salad can be served for lunch and dinner both cold and hot.

Useful properties of funchose

Funchoza, or “glass noodles,” contains many nutrients, microelements and vitamins B and E. It contains calcium, phosphorus and magnesium. Therefore, frequent use of such noodles in the diet helps strengthen the skeletal system of the body. It does not cause an allergic reaction and is easily digestible.
Funchoza is easily digested and does not cause pain. If you have an upset stomach, funchose salad will be very useful, as it has a fixing property.
Funchoza with meat and vegetables, prepared at home, is not only a tasty snack, but also healthy. You can eat it in any quantity and not be afraid of ruining your figure, since the noodles from which the salad is prepared are low-calorie. To serve, noodles should always be seasoned with spices.

Step-by-step recipe with photos

Fry the meat in vegetable oil until half cooked, add salt and pepper to your taste. Cut the onion into half rings and the carrots into strips.

Add oil to the pan, and when it is hot, add vegetables to the meat and fry everything together until the meat is cooked. At the end, season the meat and vegetables with garlic.

While the meat is fried, boil the funchose as written on the package. Salt it during cooking. Drain the water completely.

Combine funchose with meat and vegetables. Pour the oil that remains in the pan into the noodles as well.

Mix everything carefully and serve - the funchose with meat is ready

Recipe for funchose with meat and vegetables

If you decide to prepare a funchose salad for guests, then it is better to start preparing it in advance, since the salad does not prepare quickly. In order to refresh yourself with funchose the next day, you can double the amount of products. To prepare a delicious and tender funchose salad you will need the following products:

Beef or pork fillet - 400 grams,
Funchoza – one pack or 250 grams,
Bulgarian red sweet pepper - 1 piece,
Medium onion - 1 head,
Medium carrots - 1 piece,
Fresh cucumber - 1 piece,
Garlic cloves – 4-5 pieces,
Cottonseed oil - 5 tablespoons,
Soy sauce – 1/2 cup,
Spices, salt and sugar - to taste.

Recipe for Chinese salad with funchose

You will need the following:

250 grams of rice noodles;
200 gram piece of beef or pork;
100 grams of white cabbage;
One carrot;
Green radish – 1 piece;
3 garlic cloves;
One onion;
One piece of sweet pepper;
50 grams of Chinese onion;
30 ml soy sauce;
1 small spoon of a mixture of red and black ground pepper;
A little salt.

Cooking time: 40-60 minutes.

Nutritional value per 100 grams – 130 C.

How to cook:

Simple with chocolate or fruit. This dessert can be prepared for any occasion.

Method for preparing funchose with meat and vegetables:

Cook the meat

To do this, take fresh beef or pork. Rinse the piece well and cut into thin strips. If the meat is not quite young, then it is necessary to marinate it, then it will be tender and soft.
For the marinade, use spices (black pepper or a special ready-made seasoning for meat) and 50 milliliters of soy sauce.
Pour the resulting mixture with a small amount of water and leave the meat in it for 3 hours.
Rinse carrots, peppers and cucumbers. Cut the vegetables into very thin strips or pass them through a Korean grater. Then the salad will look more beautiful.
Place the chopped vegetables in a bowl. Add a pinch of salt and sugar. Remember the mass until the juice is released.
Peel the onions and garlic. Cut the onion into half rings and chop the garlic into small pieces.
Pour a little vegetable oil into the frying pan, heat it well and put the onion and garlic in it. Fry very quickly, no more than one minute.
Add the contents of the pan to the bowl with vegetables and season with spices. Mix everything. Add the rest of the soy sauce.
Fry the pieces of meat in a frying pan until fully cooked with the lid closed.
Add the finished meat to the other ingredients and mix well.

Preparation of noodles:

Pour water into a deep saucepan. When the water boils, place the noodles in it and cook for five minutes.
You need to pour in as much water as possible so that the noodles do not stick together during cooking. Add a couple more tablespoons of vegetable oil.
It is very important not to overcook the noodles, otherwise they will not be elastic. If you purchased funchose in a ready-made pack, then follow the preparation instructions, since there are different varieties of funchose, therefore, the cooking time may differ from the standard one.
Pour the noodles into a colander and wait until all the liquid has drained out.
Mix noodles with vegetables and meat.
Taste for salt. Add spices if necessary.

The resulting salad should sit a little before serving.

Ingredients

Pork – 600 g
Funchoza – 200 g
Champignons – 250 g
Carrots – 250 g
Onion – 250 g
Spinach – 250 g
Classic soy sauce – 80 ml
Brown sugar - 4 tbsp.
Ground black pepper - 1 tsp.
Garlic – 5 cloves
Vegetable oil – 40 ml
Water – 60 ml
Sesame seeds - 1.5 tbsp.
Sesame oil - 3 tbsp.

Pan
3 deep bowls
Cutting board
Colander

Funchoza with chicken and vegetables

Funchoza with vegetables goes well with chicken. Preparing funchose with chicken takes less time than a classic salad with beef, since there is no need to marinate the meat.

To prepare you will need the following ingredients:

Chicken pulp – 300 grams,
Funchoza – 250 grams,
Soy sauce - 4 tablespoons,
Brown sugar - 3 teaspoons,
Bell pepper (red or yellow) – 1 piece,
Vegetable oil – 30 milliliters,
Lemon juice – 1 teaspoon,
Sesame seeds - to taste.

Recipe for making funchose with chicken:

Rinse lean chicken fillet. If there is skin, separate it from the meat. Cut the fillet into thin strips.
Fry the chicken pieces in a frying pan until golden brown for 5 minutes.
Mix sugar and soy sauce.
Add the resulting paste to the meat and fry for another 5 minutes.
A few minutes before cooking, season the meat with sesame seeds. Remove the pan from the heat and cool the meat.
Fill a deep saucepan with cold water and bring to a boil.
Then dip the noodles into it and cook for a few minutes, adding a little vegetable oil.
While cooking, stir the noodles occasionally with a spoon to prevent them from sticking. When the noodles become transparent, you can drain the water.
Place the funchose in a colander and wait until all the water has drained out. If the noodles are long, you can cut them into small pieces.
Wash the pepper, remove the seeds and cut into strips. Lightly fry the peppers in a frying pan.
Mix all ingredients and add a spoon of lemon juice. Leave the salad for 1-2 hours to soak.

There are many recipes for making funchose. But no matter how you experiment with the salad, the main thing is to always add spices and season the noodles with them.

Hello, friends! How do you feel about Asian cuisine? Recently, a friend invited my family to visit. A craftswoman and fan of unusual dishes, she amazed me with a Korean-style lunch - it was funchose noodles with meat and vegetables. It sounds ordinary, but it’s impossible to convey that amazing taste in words!

Funchoza, or glass noodles, is made from rice flour, potato, corn or bean starch. This delicate, almost transparent vermicelli improves brain activity and strengthens the nervous system.

The pasta itself cooks very quickly and does not have a strong taste. However, if you understand what and how to season the dish, funchoza will amaze your imagination! It is extremely simple to prepare: all components, including meat or poultry, must be chopped, fried and mixed with the finished noodles. The dish can be seasoned with soy sauce or sweet and sour teriyaki sauce. Especially for you, I have prepared 5 ways to create perfect dishes.

This recipe is the most popular. The dish will become not only an excellent snack, but also an independent dish, very satisfying and tasty. Use this cooking option as a sample, changing some components. You can use any meat or poultry instead of beef - don't be afraid to experiment with your favorite foods, including seasonings.

Ingredients

100 g funchoza noodles;
200 g beef;
half a bell pepper;
half a cucumber;
1 small onion;
1 carrot;
20 g parsley or cilantro (optional);
2 tbsp. soy sauce;
1/3 tsp. ground red pepper;
1/2 tsp. pepper mixtures;
1 tsp coriander;
1/2 tsp. Sahara;
salt to taste.

Step-by-step cooking recipe:

Cut the beef into strips and fry, stirring, in hot oil.

When the meat is almost ready, add onion, cut into quarter rings, and fry together until the onion is ready.

Pour boiling water over the funchose and leave to swell for 5-10 minutes. Once the time is up, rinse the noodles under cold running water and leave in a colander until all the liquid has drained and the noodles have cooled.

Cut or grate the carrots into thin strips, add 1 tsp. sauce and spices.

Cut the pepper and cucumber into strips, and coarsely chop the cilantro or parsley with a knife.

In a deep bowl, combine the remaining vegetables and herbs with carrots, beef with onions, noodles and a tablespoon of soy sauce. Add salt to taste, crush a clove of garlic through a press and add sugar. Mix everything thoroughly, and delicious Korean noodles can be served.

Have you tried Korean chicken hye? The meat turns out incredibly tender, and the dressing gives the salad a piquant taste. How to cook, .

You can also cook soup with funchose

There is nothing complicated about making soups either. The peculiarity of Korean soup is that funchose must be added to it already boiled.

In addition to this, you will need:

ready-made chicken broth - 4 cups;
raw chicken fillet - 100 g;
raw chicken egg - 1 piece;
zucchini weighing about 0.5 kg;
soy sauce - 2 tbsp;
sesame oil - 1 tbsp;
garlic - 2-3 cloves;
Yannem seasoning or chili pepper, spices to taste.

Cut the zucchini into small cubes. Pour oil into the pan and simmer the zucchini with soy sauce and garlic until transparent. Cut thin slices of chicken fillet and simmer it a little with vegetables. Add broth, bring to a boil and cook for 10 minutes over medium heat. Whisk the egg and slowly pour it into the broth, stirring constantly. Boil for another 5 minutes and add boiled funchose to the soup. Season the paste with yangnem, add spices and adjust the taste with salt. Remove from heat and leave for a few minutes to allow the soup to simmer. Serve sprinkled with green onions.

Tip: yangneom paste is used in many Korean dishes and its preparation is quite accessible at home: mix ground red pepper (2 tbsp.) with salt and sugar (1 tsp. each). Pour the mixture with hot boiled water (1 tbsp) and let it swell for 5 minutes, add garlic (2 cloves), passed through a press and mix.

Prepared for future use, this seasoning can be stored for a very long time in the refrigerator and will always be on hand when preparing Korean dishes. When adding it, you must remember that it already contains salt and you need to add salt to dishes with its addition after the pasta and soy sauce have been added to them.

Funchoza with meat and vegetables in soy sauce with cucumber

This warm salad will really appeal to lovers of vegetables - in the dish they acquire a very rich taste and permeate the pasta. Thanks to the method with hot oil, the vegetables will undergo rapid heat treatment, but will retain their juiciness. Worth a try!

For the dish you will need:

100 g noodles;
100 g beef;
1 carrot;
1 cucumber;
2 bell peppers;
2 cloves of garlic;
20 g cilantro;
3 tbsp. soy sauce;
50 ml vegetable oil;
juice of half a lemon;
salt (to taste),
1/2 tsp. red pepper;
1/2 tsp. ground black pepper;
1/3 tsp. coriander;
1 tsp vinegar.

How to cook:

Place the funchose in a saucepan and pour boiling water over it. Close the lid and leave the noodles to swell for 10-15 minutes.

At this time, cut the beef into small strips, like beef stroganoff, and beat lightly with a kitchen hammer.

In a deep frying pan or wok, fry the meat until all the juice has evaporated, then add a spoonful of soy sauce. Stir and transfer the meat to a deep bowl, where all the ingredients will soon combine.

Sprinkle sliced carrots with lemon juice.

Cut the remaining vegetables into thin strips and combine with carrots. Add finely chopped garlic and cilantro to them.

Drain the water from the funchose and divide the resulting noodles into 2-3 parts with a knife. Add spices and 1.5-2 tbsp. l. soy sauce.

Heat 50 ml of vegetable oil and pour it over the vegetables, then mix everything thoroughly.

Combine noodles, beef and vegetables, add a little vinegar if desired and mix well - a hearty hot dish is ready!

With Korean carrots and fresh cucumber

Required grocery set:

rice noodles - 100 g;
Korean carrots - 250 g;
cucumbers - 1-2 pcs.;
sesame seeds;
dressing for funchose.

Execution steps:

Steam the noodles in boiling water, drain and cool.
Cut the cucumbers into thin strips; no need to peel the skin. They can also be grated using a special grater.
Add cucumbers to carrots, mix everything. Season with sauce, add cooled noodles. Sprinkle sesame seeds on top, cool in the refrigerator and serve.

Funchoza with vegetables loves carrots, but, unfortunately, fresh cucumbers are not always on sale. If necessary, you can replace them with pickled ones, the taste will be amazing!

This is interesting: salad with Korean carrots - recipe

How to cook funchose with beef and vegetables in a wok pan?

The number of ingredients in this recipe suggests a dish for a large group. If you are planning a lunch for three or four people, then feel free to halve the amount of food. Try using multi-colored peppers - this will make the dish incredibly colorful and interesting.

Prepare for the recipe:

450 g noodles;
5 bell peppers;
3 large onions;
850 g beef;
1/2 lemon;
1 hot jalapeno pepper;
2 cloves of garlic;
2 tbsp. vegetable oil;
4 tbsp. l. soy sauce;
1 tbsp. sesame oil;
1 tsp dry garlic;
1/2 tsp. salt;
1/2 tsp. Sahara;
1 tsp ground pepper.

Cooking steps:

Make the dressing in advance: mix all the spices and the juice of half a lemon in a bowl.

Cut sweet peppers and onions into strips. Remove the seeds from the jalapeno pepper and finely chop the garlic along with it.

Heat vegetable oil in a wok and fry the onion over high heat until transparent and soft.

Remove the onion from the pan, to which again add oil. Fry the bell pepper for 2-3 minutes, it should be slightly crispy.

Pour boiling water over dry noodles, after 5-10 minutes (be sure to check the recommended time on the package), drain and rinse. For convenience, you can cut the finished funchose with a knife or scissors into several parts.

Fry the garlic and jalapeno in oil, add the meat cut into small strips. Fry all this until the beef is cooked, stirring constantly.

When the liquid has evaporated, add the pre-prepared dressing to the meat and simmer for 1 minute under the lid.

Add the fried onions and bell peppers to the wok and cook everything together over low heat for a couple more minutes.

After removing the wok from the heat, add glass noodles to the beef and vegetables, stir thoroughly, and a hearty Korean-style lunch is ready!

Classic funchose in Korean

Cooking time - 30 minutes

Number of servings - 6 pcs.

A light summer salad, moderately sour and moderately sweet. Preparation will take very little time, but it is best to leave this salad for at least several hours - then it will be more piquant.

Funchoza 400 gr.
Bell pepper 1 pc. (red)
Bell pepper 1 pc. (yellow)
Carrots 2 pcs.
Cucumber 2 pcs.
Onions 2 pcs.
Garlic 1 head
Soy sauce 4 tbsp.
Paprika 2 tsp.
Coriander 2 tsp. (ground)
Olive oil 6 tbsp.
Granulated sugar 1 tsp. or to taste
Salt 3 pinches

Hot funchose with pork and vegetables in sweet and sour teriyaki sauce

Asian cuisine is known for dishes with all kinds of meat and poultry, so noodles with vegetables and Chinese pork cannot be ignored. However, you can also use beef or chicken instead of pork. Teriyaki sauce has a pleasant sweet and sour taste, and chili peppers add moderate heat to the dish.

Ingredients:

150 g funchose;
200 g pork;
1 carrot;
1 bell pepper;
1 chili pepper;
2 cloves of garlic;
50 ml teriyaki sauce;
2 tbsp. vegetable oil;
1 tsp salt;
1 tsp pepper (to taste).

How to do:

Cut the pork into half-inch-wide strips. Add coarsely chopped garlic, spices and teriyaki to the meat. Mix everything thoroughly.

Pour boiling water over the funchose and leave for 5-10 minutes.

Cut the peppers into thin strips and grate the carrots on a coarse grater.

In a deep frying pan or wok, fry the pork with sauce in vegetable oil and add vegetables.

When the meat is ready and the vegetables are soft, add funchose. Stir everything in a still hot frying pan - glass noodles with pork and vegetables in teriyaki sauce are ready.

A little sesame seeds or green onions per serving will make the dish even tastier!

Funchoza salad: homemade recipe

What you will need:

Rice noodles – 150 grams;
Fresh cucumbers – 2 pieces;
Sweet pepper – 1 piece;
200 grams of chicken meat;
50 grams of green onion feathers;
One onion;
Carrots – 1 piece;
3 cloves of garlic;
3 small spoons of sesame seeds;
3 small spoons of rice vinegar;
Vegetable oil;
70 ml soy sauce;
A small spoon of a mixture of red and black ground pepper;
Ground ginger – ½ teaspoon.

Cooking time: one hour;

Calorie content per 100 grams – 110.

How to cook:

How to fry glass noodles with meat, vegetables and mushrooms at home?

This video recipe is perfect for mushroom lovers! Here everything is prepared in a slightly different way; the funchose is not poured with boiling water. It is only softened in water at room temperature in order to fully absorb all the flavors and aromas already in the wok.

As you can see, there is nothing complicated in making glass noodles. Dishes made from funchose are a real explosion of taste and aroma, and this is also an excellent field for experimentation. As you can see, you can use any type of meat and combine commonly available vegetables, sauces and seasonings. All preparation takes no more than half an hour, and to get a complete and satisfying dish you don’t need to use a mountain of dishes: one frying pan or wok is enough.

The finished dish can be served in an oriental manner - with chopsticks, sprinkled with sesame seeds or green onions. Experiment, try and share the article on social networks and write your ideas about what and how you can combine funchose with. See you again!