Funchoza with vegetables in Korean style
3 servings
15 minutes
Funchosa with vegetables in Korean style is a light, refreshing dish that combines the tender texture of transparent noodles with crunchy, aromatic vegetables. This recipe comes from Korean cuisine, where the balance of flavors and harmony of ingredients are valued. The noodles, prepared by quickly pouring boiling water over them, retain their elasticity, while carrots, sweet peppers, and cucumbers add freshness and a hint of sweetness. Sautéing the vegetables in vegetable oil makes them softer and enriches their flavor, while garlic adds spiciness. The dressing made from vinegar and soy sauce gives the dish a characteristic sour-salty note. Funchosa with vegetables is perfect as a standalone dish or as a side to meat or fish. It is especially good in hot weather when you crave something light and refreshing.
1
Pour boiling water over the funchose for 5 minutes, add salt. Then rinse it in cold water for about a minute.
- Glass (cellophane) noodles: 100 g
- Salt: to taste
2
Cut the carrot, pepper, and cucumber into thin strips, and finely chop the garlic.
- Carrot: 1.5 piece
- Bell pepper: 1 piece
- Cucumbers: 1 piece
- Garlic: 3 cloves
3
Heat sunflower oil in a pan and briefly sauté the carrots and peppers until the vegetables are slightly softened. At the end of frying, add garlic.
- Vegetable oil: 2 tablespoons
- Carrot: 1.5 piece
- Bell pepper: 1 piece
- Garlic: 3 cloves
4
Mix the funchose with sautéed vegetables and cucumber. Add 3 teaspoons of vinegar and soy sauce to taste.
- Glass (cellophane) noodles: 100 g
- Carrot: 1.5 piece
- Bell pepper: 1 piece
- Cucumbers: 1 piece
- Vinegar: 3 teaspoons
- Soy sauce: to taste
