Korean Funchoza

Korean Funchoza

The noodles made from the starch of green beans or other crops are one of the most common Asian foods. In recent years, funchoza has become available for our compatriots. Funchoza is especially popular in Korean: various snacks from the so-called “crystal noodle” are sold in many stores and are in demand, especially among those who prefer spicy dishes. You can prepare a similar salad from funchozy at home, if you know the features of technology and several suitable recipes to choose from.

Cooking Features

Funchoza is considered to be cooked properly, if it becomes flexible and soft, but at the same time retains some elasticity and even crispiness. This effect can be achieved only if you know the features of the technology.

  • Not in all cases the function needs to be boiled. If it is thin as threads, it is not boiled, but steamed, that is, poured with hot water, covered with a lid and left on average for 5 minutes. If the noodle section has a diameter greater than half a millimeter, it is advisable to boil it. They cook it the same way as macaroni, so that even a novice hostess will have no difficulty with this. It is only important not to exceed the cooking time. It usually ranges from 3 to 5 minutes. More accurate instructions can be found on the packaging.
  • During cooking or after it, the funchose may stick together. To avoid this, boil it in plenty of water: for 100 g of dry noodles you need to take at least a liter of water. Therefore, the required volume pan.
  • Adding vegetable oil to cooking water will protect it from sticking. The optimal ratio is 20 ml of oil per liter of water. In this case, the oil should be taken refined, odorless.
  • Boiling funchozy in hanks requires a special approach. Before cooking, they are tied with a thread. Cook in water with the obligatory addition of a small amount of salt and oil. After shaking off, remove the thread, cut the noodles into several pieces.
  • For cooking Korean-style funchoses, it is convenient to use a ready-made dressing for Korean snacks or a specially selected mix of seasonings. However, if desired, you can prepare the dressing yourself, combining seasonings and basic ingredients to your liking. The main thing is that vegetable oil, soy sauce, garlic, ground red pepper or fresh chili pepper should be included in the dressing. It is desirable to include rice vinegar or regular vinegar with added sugar, coriander, and black pepper. It is possible to add other spices and spices. Then the ready-made salad with funchozy will have a taste typical of Korean dishes.
  • Before serving, ready-made salad should be kept for an hour in a cool place. This is done in order to give the ingredients time to soak in the aroma of spices.

Korean funchoza is made with the addition of various vegetables, mushrooms, and meat. Therefore, the palette of flavors of snacks with this name is very wide.

A simple recipe for funchoses in Korean

Composition:

  • funchoz - 0, 2 kg;
  • carrots - 150 g;
  • Bulgarian pepper - 0, 2 kg;
  • garlic - 3 cloves;
  • vegetable oil - 30 ml;
  • soy sauce - 10 ml;
  • table vinegar (9 percent) - 5 ml;
  • Korean seasoning for salads - 10 g;
  • sugar - a pinch;
  • water - 20 ml.

Method of preparation:

  • Crush the garlic with a special press.
  • Dilute the seasoning with water, add soy sauce and garlic, stir.
  • Pour in a teaspoon of vinegar, add sugar and vegetable oil, mix well again.
  • Pepper wash. Remove the stalk and remove the seeds. Cut the flesh into thin strips.
  • Peel and chop carrots for Korean salad dressing. If you do not have such a grater, simply cut the carrots into thin long strips using a vegetable peeler.
  • Thin funchose for 5 minutes. Remove from water, rinse with cold water. Cut into pieces about 4-5 cm long.
  • Mix the funchoza with carrots and peppers, season with the prepared sauce.

Salad can be served when it is drawn. To do this, it is necessary for a period of hours to 4 hours to put in a cool place. It is not recommended to keep such a snack for more than a day.

Korean-style Funchoza with Cucumber

Composition:

  • funchoz - 0, 3 kg;
  • carrots - 100 g;
  • Bulgarian pepper - 0, 25 kg;
  • cucumbers - 0, 25 kg;
  • onions - 100 g;
  • garlic - 5 cloves;
  • ground coriander - 5 g;
  • red ground pepper - 5 g;
  • sugar - 5 g;
  • grape vinegar (3 percent) - 50 ml;
  • soy sauce - 50 ml;
  • black ground pepper - 5 g;
  • vegetable oil - 50 ml.

Method of preparation:

  • Wash Bulgarian pepper. After removing the seeds and the stalk, cut into thin quarters of rings.
  • Remove the peel from the onion, cut it into thin half-rings.
  • Cut cucumbers into semicircles or straws.
  • Crush grated peeled carrots for cooking Korean snacks.
  • Mix vegetables.
  • Boil funchoza until ready, focusing on the instructions on the package. Cut it into pieces of about 10 cm. Mix with vegetables.
  • Pass the garlic through a press, mix with vinegar, soy sauce, sugar and spices. Add vegetable oil, mix.
  • Fill the salad and put it in the fridge for an hour.

The salad for this recipe is fresh, light, but rather spicy. It can be served instead of a side dish with meat dishes, including kebabs.

Korean-style Funchoza with Zucchini and Chicken

Composition:

  • funchoz - 0, 2 kg;
  • chicken breast fillet - 0, 25 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 150 g;
  • zucchini - 0, 25 kg;
  • garlic - 3 cloves;
  • Chilean pepper - 1 pod;
  • soy sauce - 60 ml;
  • vegetable oil - 40 ml;
  • rice or grape vinegar (3 percent) - 10 ml;
  • sugar (if grape vinegar is used) - a pinch.

Method of preparation:

  • Boil chicken breast until cooked, cool and cut into small cubes.
  • Peel the vegetables. Zucchini and carrots chop grated for Korean salads, chop the Bulgarian pepper, chili pepper mashed with a blender, skip the garlic through a special press.
  • Place the funchoza in chicken broth, steam or boil it until tender.
  • Mix the mass of Chilean pepper with garlic, dilute them with soy sauce. Add oil, vinegar, sugar. Stir.
  • Mix the vegetables and pieces of boiled chicken with funchoza and spicy Korean sauce.

If you are not used to eating zucchini raw even in salads, you can fry it slightly in oil beforehand. The composition of the sauce in this case, the oil should be included a little less than that indicated in the recipe.

Korean funchoza is one of the most popular Asian dishes among our fellow countrymen. This appetizer will appeal to those who love spicy food and want to diversify their diet with new flavors.

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