Funchosa with mushrooms and vegetables

Step-by-step cooking

1. Step 1:

   

   How to make funchosa with mushrooms and vegetables? Prepare the necessary ingredients. I took champignons, but any fresh or pickled mushrooms, such as oyster mushrooms or dry shiitake, will do. Fresh mushrooms need to be pre-fried or boiled (depending on the mushrooms).

2. Step 2:

   

   Peel the carrots, rinse, dry with paper towels and grate in Korean. You can chop it as you like, for example, grate it on a regular coarse grater or cut it into half rings or straws.

3. Step 3:

   

   Peel the onion from the husk, rinse with cold water. Cut into thin half rings or squares.

4. Step 4:

   

   Peel the onion, rinse with cold water. Cut into thin half rings or squares.

5. Step 5:

   

   I took a multicolored bell pepper, so the dish will be more colorful. Wash it, cut it in half, remove the seeds. Cut into thin strips. Chop the peeled garlic clove with a knife or pass it through a press.

6. Step 6:

   

   Wash the mushrooms and dry them with paper towels from excess moisture. Cut into large slices.

7. Step 7:

   

   Heat refined vegetable oil in a frying pan. Lay out the mushrooms and fry, stirring until browned.

8. Step 8:

   

   In a separate frying pan, heat the vegetable oil, spread the chopped onion and fry until transparent with constant stirring.

10. Step 9:

    

    Add carrots and bell peppers to the onion. Continue frying, stirring. Vegetables should become a little soft, but remain crispy.

11. Step 10:

    

    We put fried mushrooms in a frying pan with vegetables. Mix it up.

12. Step 11:

    

    Pour in soy sauce, add sugar and ginger powder and crushed garlic. Optionally, you can add a teaspoon of sweet chili sauce. Mix well.

13. Step 12:

    

    How to cook funchosa? Pour about 1 liter of filtered water into a saucepan (read the cooking instructions on the package), since the taste of the dish will also depend on the quality of the water. Put it on the fire.

14. Step 13:

    

    When the water boils, send the funchosa into the pan. Cover with a lid and infuse for 10-15 minutes.

15. Step 14:

    

    Drain the funchosa in a colander, rinse with cold boiled water and cut with kitchen scissors.

16. Step 15:

    

    Put the funchosa in a container of a suitable size, add the vegetable mass with mushrooms and mix. The dish is ready!

17. Step 16:

    

    Sprinkle the funchosa with mushrooms and vegetables with sesame seeds, chopped herbs to taste before serving. Bon appetit!