For fans of funchose: what seasoning is especially good for it, how to prepare it or where to buy it?

Glass noodles, with their unobtrusive taste and transparency, are sometimes laughingly called “ghost spaghetti.” But by choosing the right seasoning for funchose, you can experience a real gastronomic orgasm. Korean-style funchose has the brightest, most memorable taste. It turns out salty, sour, sweet, hot, very rich, stimulating the appetite.

The most popular spices and seasonings for funchose in Korean

Funchoza is both glassy noodles made from starch derived from mung beans and a popular Asian dish. All the beauty of the latter is in the specific seasoning and dressing. The seasoning is poured over the semi-finished noodles and left for a short time.

To achieve the desired balance of acid, spiciness, salt and sweetness use:

• pepper mixture;
• sugar;
• garlic;
• soy sauce;
• vegetable oil;
• ground coriander;
• vinegar;
• sesame seeds.

Vegetables are also invariably added to funchose - cucumber, carrots, sweet peppers, sometimes zucchini, cabbage and eggplant. Meat is a desirable but optional ingredient. Usually they use pork or chicken, less often beef. The dish should turn out bright, colorful, and very appetizing in appearance.

Most often, ready-made seasonings and dressings are used to prepare funchose at home.

Buying a dressing is cheaper than making it yourself. The ingredients for it are not cheap, and are not always available for sale.

Seasoning No. 1: Korean dressing for funchose from Chim-chim

The most popular seasoning for funchose in Russia. Its taste and aroma are well balanced, and a 60 ml bag is quite inexpensive (about 50 rubles). Contains:

• garlic;
• coriander;
• red pepper;
• sugar;
• salt;
• acetic and citric acid;
• sunflower oil;
• aroma and taste enhancer.

Seasoning No. 2: Korean dressing from Sen Soi

The second most popular dressing for funchose has an almost identical composition to Chim-chim. Inside the bag contains:

• garlic;
• ginger;
• sunflower oil;
• aroma and taste enhancer;
• Apple vinegar;
• chilli;
• water;
• sugar and salt.

But at the same time, there is 20 ml more refills (80 ml), and its cost is almost 2 times lower - 30 rubles.

Seasoning No. 3: “For funchose” from Royal Food

It is a dry spice mixture. Sprinkle the seasoning over the finished noodles and pour over hot vegetable oil. A 30 g sachet contains:

• ground black pepper;
• chilli;
• wig;
• garlic;
• cilantro;
• basil;
• celery;
• dill;
• parsley;
• iodized salt.

The cost is about 20 rubles.

How to prepare seasoning for funchose in Korean yourself?

On the one hand, store-bought seasoning for funchose makes its preparation much easier.But on the other hand, for fans of Asian dishes, buying a small bag each time turns out to be expensive. Then it’s better to make the filling yourself. There are several recipes.

Advice. When preparing seasoning for funchose, do not rush to add a lot of spices. You need to taste it.

How to prepare funchose seasoning at home:

• Recipe No. 1: dry spice mixture. Pass 20 g of coriander seeds and 10 g of black peppercorns through a coffee grinder. Mix with 15 g paprika, 10 g dried garlic, 5 g ground ginger and 5 g chili pepper. Store in a glass jar in a cupboard for 3 months. For 100 g of dry funchose, use 1-2 teaspoons of spice, heating it in 60 ml of vegetable oil, and adding 30 ml of soy sauce and 15 ml of 6% vinegar.
• Recipe No. 2: dressing sauce. Pour 50 ml of water into a saucepan, add 1 tbsp. a spoonful of sugar and 1 teaspoon of salt. Boil. Pour 1 tbsp. a spoonful of sesame oil, 2 tbsp. spoons of soy sauce and rice vinegar. Finely chop 1 clove of garlic, 1 chili pepper. Throw into a saucepan. Add 1.5 teaspoons of ground ginger and coriander, 1 teaspoon of ground black pepper. Let the dressing boil and immediately turn off the heat.
• Recipe No. 3: “budget” dressing. Place a saucepan on the fire with 100 ml of water, 2 tbsp. spoons of sugar and 1 tbsp. spoon of salt. After boiling, add 200 ml of odorless sunflower oil, 80 ml of 9% table vinegar, 2 teaspoons of crushed coriander seeds and ground red paprika, 1 teaspoon of black pepper, 3-5 chopped garlic cloves. Stir. Once it boils, turn off and cover with a lid for 15 minutes.

Note. It is advisable to prepare liquid dressing for funchose immediately before use. It cannot be stored for a long time. Maximum – 2-3 days in the refrigerator on the bottom shelf.

Three recipes for funchose with spices

There are hundreds of funchose recipes.We've highlighted the top three. The prepared funchose will be appreciated not only by those who try the dish for the first time, but also by gourmets.

Original funchoza in Korean

The same Korean-style funchose with sautéed vegetables and meat. The salad turns out to be very rich in taste, beautiful and bright.

Ingredients:

• 150 g (3 nests) funchose;
• 300 g chicken fillet;
• 1 carrot;
• 1 cucumber;
• 1 sweet pepper;
• 1 onion;
• 1 raw egg;
• 5 tbsp. tablespoons odorless vegetable oil;
• 5 cloves of garlic;
• a bunch of fresh cilantro;
• 5 teaspoons of soy sauce;
• 1 teaspoon 70% vinegar;
• 1 teaspoon sugar;
• 2 teaspoons sesame seeds;
• 2 teaspoons ground coriander;
• 2 teaspoons salt;
• 2 teaspoons ground paprika;
• 1 teaspoon ground black pepper;
• 0.5 teaspoon hot red pepper.

Step by step recipe:

1. Place the funchoza in a deep bowl and pour in 1 liter of boiling water. Let stand for 3-4 minutes. Place on a sieve and rinse with cold running water. Return to bowl.
2. Grate the carrots on a Korean grater. Cut the chicken fillet, cucumber, pepper and onion into strips (fold separately).
3. Break the egg into a bowl and stir until smooth. Pour into a heated frying pan with a small amount of oil like a pancake. Fry on both sides. Cut into strips.
4. Fry the carrots over high heat with the addition of 1 tbsp. spoons of butter until half cooked (1.5-2 minutes). Add to funchose.
5. Fry the pepper in the same way, adding 1 more tbsp. a spoonful of vegetable oil. Mix with carrots and noodles.
6. Fry the cucumber for 1 minute with the addition of 0.5 tbsp. spoons of butter. Add to salad.
7. Throw the onion into the frying pan and pour 1.5 tbsp. spoons of butter. Fry until soft. Add chicken. After 7 minutes, turn off the heat. The fillet should be juicy and not dry.
8. Mix chicken with onions and chopped egg with vegetables and noodles.Season with vinegar, crushed garlic, soy sauce, sugar, peppers, paprika and coriander, and salt.
9. Coarsely chop the cilantro, fry the sesame seeds and crush them in a mortar. Add to salad and mix thoroughly with gloved hands. Let the salad brew for 20-40 minutes.

Quick funchoza with dressing from Chim-chim

It is not necessary to stand at the stove for a long time. Funchoza can be prepared in a matter of minutes, while the taste of the dish remains original. For preparation you will need:

• 100 g glassy noodles;
• half a carrot;
• half a bell pepper;
• half a cucumber;
• half a bunch of dill;
• 1 teaspoon sesame seeds;
• dressing for funchose from TM Chim-chim.

Recipe:

1. Pour boiling water over the noodles.
2. After 7 minutes, rinse in cold water and drain in a colander.
3. Grate the carrots on a fine Korean grater, and grate the cucumber on a coarse grater. Cut the pepper into thin strips. Finely chop the greens.
4. Mix vegetables, dill and noodles in a deep plate. Refill Chim-Chim.
5. Place in the refrigerator for 1 hour. When serving, sprinkle with sesame seeds.

Hot funchose with ready-made seasoning (dressing)

Fans of Asian cuisine often eat funchose instead of a second course. Many people like it hot, piping hot.

To prepare the salad use:

• 200 g funchose;
• 500 g pork or other meat;
• 1 onion;
• 1 sweet pepper;
• 1 carrot;
• 2 cucumbers;
• 3-4 cloves of garlic;
• 100 ml vegetable oil;
• 60 ml soy sauce;
• 2 teaspoons salt;
• 4 tbsp. spoons of Korean-style funchose dressing (store-bought or homemade);
• a handful of sesame seeds for decoration.

How to prepare hot funchose:

1. Pour boiling water over the noodles for 10-15 minutes.
2. Pour vegetable oil into a deep frying pan, heat it, fry finely chopped pork (5-7 minutes).
3. Add onion strips to the pan.Simmer for 3 minutes.
4. Add sweet pepper into strips and grated carrots, salt and mix. Cook for 3 minutes.
5. Add chopped garlic, cucumber strips, washed noodles, soy sauce, and prepared dressing to the vegetables. Stir and turn off the heat. Serve sprinkled with sesame seeds.

Questions and answers

Is it possible to use Korean carrot seasoning to make funchose?

Yes. It has an identical composition of spices. To prepare 150 g of dry noodles, use 1-.1.5 tbsp. spoons of Korean carrot seasoning, add oil, sugar, vinegar and salt (soy sauce) to taste.

What can you add to funchose to give it some piquancy?

Korean funchoza goes well with oyster sauce. Chim-chim produces a ready-made dressing with this spicy ingredient. You can also add a little ginger and/or nutmeg to the dish.

Asian transparent noodles are quickly gaining popularity in Russia. Today it is eaten not only in restaurants, but also often at home for breakfast, lunch and dinner. This dish is considered healthy and easy to prepare. You just need to combine steamed noodles, vegetables and aromatic dressing. You can trust the manufacturers of ready-made seasonings, or show your culinary skills and make the mixture yourself.