Funchosa salad with Korean carrot and cucumber

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients for salad preparation. Carrots in Korean can be taken ready-made from the store, or you can cook at home on your own - this is a simple process. Cucumbers are fresh, you can take three short or two medium ones. To prepare the funchosa, put water to boil.

2. Step 2:

   

   Funchosa should be prepared according to the instructions on the package. Remove the funchosa from the package, put the required amount in a deep bowl. Pour boiling water over the noodles to the very top so that they are completely in the water. Leave it in boiling water for 10-15 minutes, turning it over periodically. You need to look after it so that it does not boil.

3. Step 3:

   

   Discard the finished glass noodles in a colander so that the excess liquid flows. If desired, the noodles can be cut into several parts, or you can leave them in their original form. It is more convenient to cut it with scissors. You can also wash the noodles with cold water.

4. Step 4:

   

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

6. Step 5:

   

   Add Korean carrots to a bowl of noodles. Also drain all the carrot juice and oil.

7. Step 6:

   

   Wash fresh cucumbers, dry and cut into thin strips. To do this, you can use a carrot grater in Korean or cut with a knife. Also, with the help of a vegetable cutter, you can cut a cucumber into long thin plates, and then cut it into thin strips.

8. Step 7:

   

   Mix the salad thoroughly. For salad dressing, you can use soy sauce to taste, carrot dressing in Korean, oil from cooking carrots in Korean. To my taste, this salad is good without the addition of extraneous dressing - carrots give a very rich flavor, change the color of noodles and add tasteless funchose piquancy. Let the finished salad stand for ten minutes to soak the noodles.