Funchose salad: how to cook? Video
Funchoza is a Korean salad, the main ingredient of which is thin rice noodles that go well with both vegetables and meat. Like all Korean food, the funchose salad is quite spicy but delicious. This is a delicious appetizer that can be served before the main course.
What products do you need
To prepare funchose salad for 5-6 people, you will need: – 2 skeins of rice noodles; – 2 tbsp. soy sauce; – 100 g of fresh cabbage; – 1 sweet bell pepper; – 2 small fresh cucumbers; – 1 medium carrot: – 2 tablespoons of olive oil; – ½ tsp adjika, you can take dry; – 100 g of raw chicken fillet; – 1 egg; – 2-3 cloves of garlic; – ½ tsp ground coriander; – fresh herbs: dill, parsley, cilantro;
Remove 2 skeins of rice noodles from the package. Place it in a deep bowl and cover with boiling water so that the noodles are completely covered with it. After 4–5 minutes, drain the water through a colander, no need to rinse the noodles. Place it in a bowl and cut it lightly into shorter pieces using kitchen scissors.
Just in case, check the method of cooking rice noodles by reading the recommendations on the package: different manufacturers may have their own options
If you have a special grater for making Korean salads, use this tool and grate the cucumber and carrots on it. If there is no grater, cut them into thin strips. Also chop the bell peppers and a small piece of fresh cabbage. Put the vegetables in different bowls, lightly salt and squeeze, so that they separate out the juice. Chop the garlic as small as possible.
Beat the egg well with a fork, pour it into a frying pan greased with olive oil and fry like a pancake. Cool it a little, roll it up, cut thin egg strips with a sharp knife.
Cut the chicken fillet into thin strips. Pour olive oil into a frying pan, put it on the stove, increase the heat. When the oil is hot, lay out the fillets, quickly fry it, stirring constantly for 1-2 minutes. Turn off the heat and put the carrots in a hot pan, squeezing the juice out of them. Toss, add ground coriander, chopped garlic and finely chopped fresh herbs. Stir everything again and leave to cool in the pan.
In a bowl where boiled rice noodles are, add cucumber and bell pepper, a handful of chopped cabbage, having previously squeezed them well. Place the egg and place the contents of the pan into a bowl. Pour everything with soy sauce, in which dilute adjika, mix, let stand for 5-10 minutes, so that the noodles are saturated with the juices and aromas of the remaining ingredients of the salad, after which the finished funchose can be served.