Have you ever tasted a Korean salad made from funchose? Even if you don’t, then on the shelves of the stores you certainly have come across glass noodles at least once . For those who are eyeing this product, but do not dare to buy and cook it, our article will be especially useful.
Funchose dishes cannot be called everyday. It affects not only the price, which, although not prohibitively high, but certainly not budgetary. A relatively small prevalence is also important here. Many even on holiday do not often serve dishes with glass noodles, to say nothing of the daily menu.
Before preparing the Korean Funchoza salad, the recipe of which you choose from our small selection, it will not be superfluous to familiarize yourself with the main characteristics of this product.
Healthy noodles from the Far East
Some mistakenly call this product pasta or pasta. In fact, only form combines the vermicelli and spaghetti funchose. Its composition is completely different. If the paste is prepared from durum wheat flour, then starch obtained from mung bean is used to form funchose. Of course, other components are present: peas, corn starch, water. But there are no preservatives and dyes in a good funchose.
It is easy to guess that, like most Far Eastern traditional products, funchose is useful. It can be recommended even for a diet menu. But do not forget about the rather high calorie content (320 kcal per 100 g), because of which you should not overeat with dishes from this ingredient.
This circumstance leads to a rather economical consumption of the product. For example, in order to prepare a salad with funchose and Korean carrots, meat or seafood for two, you need only half a pack.
You should not confuse funchose with rice noodles similar to it . The taste, properties and composition of these products are completely different, although in appearance they are slightly similar. No wonder Funchozo is called glass noodles, because it is translucent even in its raw form. Its threads are thinner, all of different lengths and are usually wound into a ball. Rice noodles are denser, smoother and completely opaque.
How to boil noodles
Having tried to cook a salad according to the recipe once, you can further vary the amount and set of ingredients to your liking. Funchoza goes well with many products, even those that are not related to the cuisine of China, Japan and Korea. But one circumstance must be remembered once and for all, and in the future not to violate the technology. It's about pre-cooking the noodles.
If the diameter of the threads does not reach 0.5 mm, simply steam the noodles with boiling water. And the one with a larger diameter, blanch in boiling water for 3 minutes. To prevent the noodles from sticking, add a little olive or sesame oil to the water.
Any Korean salad made of funchose will be even tastier if, immediately after boiling, you add a special dressing to the noodles, which is sold in the same departments of Far Eastern treats.
Vegetable salad
For this treat we need half a packet of glass noodles and vegetables: carrots, cucumber, bell pepper (one each). In addition, you need a couple of cloves of garlic and a bunch of any herbs. And we’ll season the salad with a dressing for funchose.
Grate the vegetables on a Korean grater or cut into long thin slices. Salt to taste, add a little hot pepper. Squeeze the garlic, mix and set aside.
Cook the noodles, drain the water. Let funchose cool, then mix with vegetables and dressing. Chill the dish in the refrigerator before serving.
You can cook such a salad with funchose and Korean carrots, but you need to use fresh cucumbers and peppers.
Tasty salad of funchose with meat
For the most solemn events, the option with beef, pork, chicken or duck is perfect.
How to cook such a salad "Funchoza in Korean"? His recipe is similar to the previous one, but we will need another 200 grams of boiled meat. Cut it into half-finger sticks across the fibers. Mix grated vegetables, meat, garlic and herbs, let it brew for about half an hour. And after adding the cooled noodles, pour the salad dressing to taste.
Funchosa and seafood
Adding seafood will increase the benefits of glass noodles and its taste will make it even more interesting. For the dish, both ordinary squid with shrimp and delicacies like crab meat and cuttlefish are suitable.
For 100 grams of noodles, we need 250 grams of sea cocktail, one hot pepper, a couple of cloves of garlic and a teaspoon of ginger root grated on a fine grater. Immediately add 1-1.5 tablespoons of dressing to this mixture.
Boil seafood and glass noodles separately from each other, let cool. Pass the garlic through a press, mix with ginger, add spices and salt. If desired, you can add a little finely chopped greens.
Mix the ingredients, add the sliced pepper. Pour dressing and remove Korean salad from funchose in the refrigerator for a couple of hours so that it is well soaked. Before serving, you can sprinkle the dish with sesame seeds.
Korean Eggplant Salad
This recipe option is especially good for summer and early fall, when the vegetable season is in full swing. To prepare a salad of half a pack of noodles, we need large carrots, eggplant, 2 cloves of garlic and herbs.
Remove the peel from the eggplant, boil it in salted water until soft, or grill it. Overload in a colander and let the water drain. Immediately add the garlic to the hot eggplant and let it cool in a closed container - this way it will be filled with aroma much better.
If you are preparing Korean style funchose salad, the recipe for which contains fresh carrots, grate the vegetable, salt and remember with your hands. Squeeze the juice thoroughly before putting it into the salad bowl.
That's all, it remains only to mix the components: eggplant, cooled noodles, carrots and sauce.
Fungose dressing
If you are preparing Korean-style funchose salad, the recipe of which recommends using dressing, but you could not find the required component on sale, you should not be sad. You can cook the same sauce at home, its composition is quite simple.
Mix one teaspoon of coriander and ground red pepper in a bowl, and then add the same amount of sesame oil and soy sauce (1 tsp each).
If you don’t have enough sharpness, you can put a little rice vinegar in the dressing. This sauce is suitable for any dish with funchose.
Serving, product compatibility
It is customary to serve Korean salad from funchose to the table in a common salad bowl, and then arrange it on plates using chopsticks. This treat is eaten with oriental cutlery.
You can serve such a salad as an independent dish or as a side dish for meat, also cooked in an oriental style. As drinks suitable mineral water, unsweetened fruit and vegetable juices, white wine. By the way, it is permissible to submit Mirin to the funchose salad (as you know, in the Eastern tradition, the combination of mirin and sake with rice dishes is considered to be bad manners).
It is not recommended to store the finished salad, so it is advisable to cook it at once.