Funchoza with seasonal vegetables
4 servings
30 minutes
Funchosa with seasonal vegetables is a vibrant dish of Korean cuisine that embodies the harmony of flavors and textures. The transparent rice noodles gently absorb the aromas of fresh vegetables and gain a rich taste from soy sauce and light frying. Eggplants, sweet peppers, and tomatoes add juiciness while garlic and chili provide spiciness. Sesame seeds complete the composition with nutty notes. This dish is versatile: it works as a light dinner or side dish and can serve as a base for ingredient experimentation. Funchosa with vegetables is not only tasty but also healthy, providing a balance of proteins, fiber, and essential vitamins. Its traditional preparation is an art of combining simple ingredients to create a rich gastronomic impression.
1
We clean, wash, and cut the vegetables into strips.
- Eggplants: 1 piece
- Tomatoes: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
- Sweet pepper: 1 piece
- Chili pepper: 1 piece
2
We sauté the vegetables in a pan with vegetable oil.
- Vegetable oil: to taste
- Eggplants: 1 piece
- Tomatoes: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
- Sweet pepper: 1 piece
- Chili pepper: 1 piece
3
Soak the vermicelli in boiling water for 3-5 minutes. Drain.
- Funchoza: 150 g
4
Add the funchose to the pan with vegetables, add soy sauce, mix well, and let it simmer for 2-3 minutes.
- Funchoza: 150 g
- Soy sauce: 0.5 glass
- Garlic: 3 cloves
5
Sprinkle with sesame seeds when serving.
- Roasted sesame: to taste