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Korean-Style Chicken with Glass Noodles

An exotic Korean-style dinner — give it a try! This chicken with glass noodles (funchosa) is a Korean dish that suits both adventurous eaters and those just getting to know Asian cooking. A little instant coffee helps take the gamey edge off the chicken, but it's optional. Dried chili gives the dish a warmer, brighter, more warming flavor — use the full amount, or a bit less, depending on how much heat you like.

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Funchosa with chicken and sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 8 g
Fats 23 % 7 g
Carbohydrates 52 % 16 g
148 kcal
GI: 50 / 38 / 13
  • Put the glass noodles in a large bowl and cover them with half the water for 50 minutes. Meanwhile, prep everything else. Wash the chicken, pat it dry with paper towels, and cut it into large pieces. Next, prep the vegetables and herbs: wash the potatoes, carrots, and green onions, and blot off the extra moisture. Peel the potatoes and carrots and cut them into fairly large pieces. Finely chop the green onions. Cut the dried chili into rings. Peel and finely chop the onion, and peel and press the garlic. Wash, peel, and mince a piece of ginger root (or grate it on a fine grater). Put the chicken pieces in a heavy pot, cover with the remaining water, and add the soy sauce, seaweed, instant coffee, and chopped onion. Set over high heat and cook, stirring, for 5 minutes, then remove the seaweed. Add the potatoes, garlic, and ginger, then the sugar and rice wine. Stir well, cover, and cook over medium heat for 20 minutes. Add the carrots, cover again, and cook for another 1 minute. Now add the Korean rice cakes, the chilies, the glass noodles (drain off any remaining soaking liquid), and the green onion — reserving a little onion to garnish the finished dish. Season with salt, stir, cover again, and cook for 8 minutes over medium heat. Spoon the finished dish onto plates and garnish with green onion and the sesame seeds you toasted earlier in a dry pan. Serve and enjoy. This Korean dish is traditionally served with steamed rice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Boiled white fortified rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Algae - 25  kcal/100g
  • Green onion - 19  kcal/100g
  • Natural coffee, ground - 201  kcal/100g
  • Coffee - 94  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Water - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Rice wine - 256  kcal/100g
  • Glass noodles - 351  kcal/100g

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