Funchoza without meat
5 servings
60 minutes
Vegetarian funchose is a light yet flavorful dish from Korean cuisine that combines the freshness of vegetables, spicy seasonings, and the softness of glass noodles. The dish's history stems from Korean traditions of quick and healthy eating, where funchose is widely used for its ability to absorb the flavors of sauces and spices. The taste is a harmonious blend of sweet bell pepper, refreshing crunch of cucumbers, and the spiciness of garlic and chives. Its uniqueness lies in its versatility: funchose is great both hot and cold, making it an ideal option for a light dinner or picnic. It is delightful as a standalone dish and pairs wonderfully with other Korean delicacies. Vegetarian funchose is a celebration of flavors, simplicity, and health in every bite.
1
Boil the funchose in salted water for 5-7 minutes, then rinse in cold water, and cut it (with scissors) so that it is not too long, otherwise it will be inconvenient to eat, as you understand, it is very long.
- Funchoza: 100 g
2
Grate the carrot on a Korean grater or cut it into thin strips by hand, slightly mash it to release the juice.
- Carrot: 2 pieces
3
Grate the radish on a Korean grater or cut it into thin strips by hand, and add it to the carrot. You don't need to mash the radish, as it cooks faster than the carrot during the preparation.
- Radish: 1 piece
4
Cut the bell pepper into strips without mashing it, and add it to the carrot and radish.
- Red sweet pepper: 1 piece
5
Slice the cucumbers into rounds. If the cucumbers are large, cut the rounds in half and add them to the previously sliced vegetables. Mix all the vegetables together.
- Cucumbers: 4 pieces
6
Heat vegetable oil in a wok or pot, add all prepared vegetables, stir and sauté for 5 minutes, then add Korean dressing and soy sauce (if no Korean dressing, increase soy sauce and add a bit of vinegar), continue to simmer for another 10 minutes on low heat.
- Vegetable oil: 80 ml
- Korean carrot seasoning: to taste
- Soy sauce: 2 tablespoons
7
Finely chop the garlic or crush it with a garlic press, and cut the chives into 1 cm lengths. Add the garlic and chives to the vegetables, mix, and sauté for 3 minutes, then add the chopped Funchoza to the vegetables, mix well, add hot pepper, and if needed, add salt to taste.
- Garlic: 4 cloves
- Dzhusai: 1 bunch
- Ground red pepper: to taste
- Salt: to taste
8
Heat the salad for 3-5 minutes until the noodles are warm, then turn off the gas, cover the wok (cauldron) with a lid, and let the salad sit for 20 minutes.
9
It can be eaten both hot and cold.
10