Delicious fungoza with vegetables - ideal for those who follow a healthy diet 🍜

Kitchen appliances and utensils: salad bowl with a lid, knife, cutting board, grater for Korean carrots, mortar, kitchen spoon, stove, refrigerator.

Ingredients

Step cooking

1. First of all, we will prepare the funchose itself. 150 grams of medium-thick funchose are placed in a separate bowl, add ½ part of a teaspoon of salt, pour cool boiling water. We cover the container with the funchose lid, set aside for seven minutes. If the product is thin, the time spent in boiling water will be less - 3-4 minutes.
   
2. We peel one small carrot, wash it under the tap, grate it for Korean carrots, salt with a pinch of salt, and slightly crush it with your hands to make it more elastic and soft.
   
3. Here we rub on this grater a fresh cucumber weighing 150 grams, after washing it under the tap. We shift the prepared vegetables into a salad bowl, and on a cutting board we cut thin leeks, about 70 grams, into a salad bowl. Before applying the onion with my cold water.
   
4. Now we prepare bell peppers of various colors, cutting off a certain part from the whole product. The weight of this ingredient should be limited to 150 grams. Cut into thin strips, add to a salad bowl with other vegetables.
   
5. Wash a small bunch of fresh parsley under running water, finely chop it on a cutting board, and also send it to a salad bowl.
   
6. We peel one clove of garlic, peel it, chop it very finely, send it to the salad bowl, put it in the center of the bowl on top of the vegetables.
   
7. Half a teaspoon of coriander seeds is pounded in a mortar, then its aroma will be much more interesting. Place the coriander on top of the garlic.
   
8. Now add the fourth part of a teaspoon of hot red pepper, pour it on top of garlic and coriander. We take one teaspoon of salt, salt the vegetables on top, then add one tablespoon of rice vinegar and two tablespoons of soy sauce to the salad bowl.
   
9. Pour three tablespoons of vegetable oil into a small stewpan, put on fire, heat to a light haze. Pour the oil into the center of the salad bowl on the spices. Then mix the vegetables with a spatula and a teaspoon. Drain the water from the funchose through a colander, cut it into pieces with kitchen scissors, since it is very long, add it to the vegetables in the salad bowl, mix all the ingredients thoroughly.
   

Useful Tips

• When preparing a salad, rice vinegar can not be used.
• Instead of leeks, you can take sweet, red or ordinary onions.
• Add garlic to taste, depending on your preference.
• It is better to cook such a dish in the evening and leave it in the refrigerator for the night, then serve it to the table.
• This healthy, tasty, light dish can be stored in the refrigerator for 4-5 days.

Video recipe

See the whole process of preparing funchoses with vegetables in detail, learn about the proper storage and formation of the product, and get tips on replacing the ingredients.

Other recipes for funchose dishes