Funchoza according to Dina Kim's recipe
4 servings
30 minutes
Dina Kim's recipe for funchoza is a bright and aromatic dish of Korean cuisine that intertwines traditional Asian flavors. The base of the dish is thin glass noodles that absorb the rich aromas of soy sauce, spices, and fresh herbs beautifully. In this recipe, juicy veal, crunchy mung bean sprouts, tender oyster mushrooms, and fragrant herbs create a unique texture and rich taste. Ginger root, garlic, and chili add a subtle spiciness while sesame seeds finish the dish with a light nutty note. Historically, funchoza has been prepared in many Asian countries, but the Korean version is renowned for its balance of spices and ingredients. This dish is suitable for both everyday dinners and festive tables.
1
Wash and dry the oyster mushrooms. Peel and slice the onion into rings.
- Oyster mushrooms: 300 g
- Onion: 1 head
2
Boil the noodles, drain, and rinse with cold water.
- Glass (cellophane) noodles: 500 g
3
Cut the meat into small pieces. Heat a pan with vegetable oil and fry the meat with onions. Chop the mushrooms. Fry in another pan with vegetable oil.
- Veal: 200 g
- Onion: 1 head
- Oyster mushrooms: 300 g
- Vegetable oil: 40 ml
4
Wash and chop the leek, add it to the meat. Then add the sprouts and the prepared pilaf seasoning. Add salt, pepper, sugar, and soy paste. Mix everything well.
- Leek: 1 piece
- Mung bean sprouts: 300 g
- Pilaf seasoning: to taste
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Soybean paste (doenjang/miso-style): 2 tablespoons
5
Peel and chop the ginger coarsely. Add it to the meat, mix, hold it on the fire for a while, then remove. Chop the garlic, green onion, cilantro, dill, basil, and pepper. Add to the meat, and also add the mushrooms.
- Ginger: 30 g
- Garlic: 2 cloves
- Spring onion: 1 bunch
- Cilantro: to taste
- Dill: to taste
- Basil: 20 g
- Green chili pepper: 1 piece
- Oyster mushrooms: 300 g
6
Place the noodles in a large pan and mix with the meat. Stir well while keeping the pan on low heat. Drizzle with soy sauce and sprinkle with sesame seeds. The dish is ready.
- Glass (cellophane) noodles: 500 g
- Soy sauce: 30 ml
- Sesame seeds: 1 teaspoon
