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Korean-style funchoza with vegetables

Author
Cookinero 4 Mar 2025
13910
Korean-style funchoza with vegetables

Korean-style funchoza salad is an Asian dish with famous "glass" noodles. It is made from mung bean starch. Funchoza, like pasta, can be bought in the store. Cooking noodles at home with a step-by-step recipe is not at all troublesome. When preparing funchoza with Korean-style vegetables, the noodles do not need to be boiled. It is enough to simply pour boiling water over them. The Korean dish is traditionally spicy, since spices and soy sauce are added to it.

How to cook Korean-style funchoza with vegetables

Step 1

Korean-style funchoza with vegetables

Prepare the noodles. Boil 2 liters of water in a kettle or saucepan. Place the noodles in a large bowl and pour boiling water over them. The water should cover all the noodles. Let them sit for 7-8 minutes, following the cooking instructions on the package. Throw the noodles in a colander. Let the water drain well.

Step 2

Korean-style funchoza with vegetables

Prepare the sauce. Mix all the ingredients for the sauce according to the list.

Step 3

Korean-style funchoza with vegetables

Cut the vegetables. It is better to use a grater for Korean carrots. If you do not have such a grater, just cut the carrots, cucumber and pepper into thin strips.

Step 4

Korean-style funchoza with vegetables

Prepare the salad. Place the glass noodles in a deep bowl. Add the chopped vegetables and sauce, mix. Let the salad sit for about an hour. After that, you can serve the dish.

Korean-style funchoza with vegetables - FAQ About Ingredients, Baking Time and Storage

Yes, you can use rice noodles or soba noodles as alternatives, but adjust cooking times based on the package instructions.
Store it in an airtight container for up to 2 days; the noodles may soften over time, so it's best enjoyed fresh.
Replace glass noodles with spiralized zucchini or shirataki noodles for a lower-carb version.
Yes, prepare the ingredients separately and combine them with the sauce just before serving to maintain texture.
Try adding grilled chicken, shrimp, or tofu for a protein boost while keeping the dish balanced.
Freezing is not recommended, as the noodles and vegetables will lose their texture when thawed.
A regular vegetable peeler or mandoline can create thin strips, or julienne the vegetables by hand.
Add more or less gochujang (Korean chili paste) or red pepper flakes to suit your taste preferences.

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