Funchosa Salad with Korean-Style Carrots and Cucumber

Cooking method

1. Step 1:

   

   Gather the listed ingredients for the salad. You can use store-bought Korean-style carrots, or make them yourself at home - it's a simple process. Use fresh cucumbers; you can take three short ones or two medium. To prepare the funchosa, put water on to boil.

2. Step 2:

   

   Prepare the funchosa according to the package directions. Take the funchosa out of the package and put the amount you need in a deep bowl. Pour boiling water over the noodles all the way to the top so they're completely submerged. Leave them in the boiling water for 10-15 minutes, turning them over now and then. Watch them so they don't overcook.

3. Step 3:

   

   Tip the cooked glass noodles into a colander so the excess liquid drains. If you like, you can cut the noodles into a few pieces, or leave them as they are. It's more convenient to cut them with scissors. You can also rinse the noodles with cold water.

4. Step 4:

   

   For the salad, take a deep bowl or salad bowl. Put the cooled funchosa in it.

5. Step 5:

   

   Add the Korean-style carrots to the bowl of noodles, along with all the carrot juice and oil.

6. Step 6:

   

   Wash the fresh cucumbers, dry them, and cut them into thin strips. You can use a Korean-style carrot grater for this, or cut them with a knife. You can also use a mandoline to cut the cucumber into long thin slices and then into thin strips.

7. Step 7:

   

   Mix the salad thoroughly. To dress the salad, you can use soy sauce to taste, Korean-style carrot dressing, or the oil from making the carrots. To my taste, this salad is good even without any added dressing - the carrots give it a very rich aroma, tint the noodles, and add piquancy to the bland funchosa. Let the finished salad sit for about ten minutes so the noodles soak it up.