Korean-style funchoza
Korean glass noodle salad is a real find for fans of Asian cuisine and lovers of light and hearty snacks. Its base is glass noodles, which add mystery and appeal with their light, transparent appearance.
This salad will pleasantly surprise you with its easy preparation and versatility. It will be a great addition to any festive table, as it can easily be altered by adding chicken or seafood.
Such a salad is perfect for hot summer and refreshes excellently in the winter chill. Thanks to fresh vegetables and the exclusive taste of the dressing, you will experience genuine gastronomic satisfaction.
- With chicken or seafood for a heartier option
- With spicy chili peppers for those who love spiciness
- With the addition of mushrooms, tomatoes, or other vegetables to choose from
- Glass noodles stay in boiling water for 5-7 minutes, not cooking longer
- Cool the noodles with cold water after soaking
- Cut vegetables into thin sticks or straws for even seasoning
- Carrots are grated on a Korean carrot grater for authentic taste
- Cucumber is peeled from the core with seeds to avoid wateriness
- Fresh garlic is pressed through a press for even distribution of flavor
- The dish absorbs the flavor of the dressing when cooled a couple of hours in the fridge
- Add salt considering the saltiness of the soy sauce
- Add sesame seeds and herbs just before serving for freshness
Ingredients for the recipe
Ingredients
Yamchan Funchoza Glass Bean Vermicelli 100g
100 g
Red Pepper
0.5 pc
Prickly Cucumber Ukraine
1 pc
Carrot
1 pc
Garlic
1 clove
Generously Classic Soy Sauce 200ml
3 tbsp
Hokkaido Club Rice Vinegar 200ml
1 tbsp
Haday Dark Sesame Oil 150ml
1 tbsp
Chumak Zolota Refined Sunflower Oil 900ml
2 tbsp
Pripravka Sesame 20g
to taste
Auchan Parsley Bundle 50g
to taste
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Mriia Ground Black Pepper 20g
to taste
Preparation steps
01
Preparing the vegetables — Grate the carrot on a Korean carrot grater. Cut pepper and cucumber into thin sticks. Press garlic through a press. Time: 5 min. Reference: Vegetables finely chopped.
02
Salting the vegetables — Add 1 tbsp. of salt to the vegetables, mix and leave for 30 minutes to release their juice. Time: 30 min. Reference: Vegetables have released moisture.
03
Soaking the noodles — Pour boiling water over the glass noodles, cover with a lid and leave for 5-7 minutes. Time: 7 min. Reference: Noodles become soft and transparent.
04
Cooling the noodles — Drain the noodles, rinse with cold water, and let them cool. Time: 2 min. Reference: Noodles cooled.
05
Making the dressing — In a bowl, mix soy sauce, rice vinegar, sesame oil, vegetable oil, garlic, and black pepper. Time: 2 min. Reference: The dressing is uniform and aromatic.
06
Mixing — Drain the juice from the vegetables. Add cooled glass noodles to the vegetables, pour with dressing and mix well by hands. Time: 3 min. Reference: Noodles evenly covered with dressing.
07
Tip: Korean glass noodle salad tastes better the next day when everything is well-soaked. It can be served cold as a snack or salad. For more fulfilling dishes, you can add chicken, shrimp, or mushrooms. When storing in the refrigerator, cover to avoid drying out.
Where to order ingredients
Select the required ingredients in one of the stores
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