My husband really loves seaweed and I cook it just for him. I found an interesting recipe on the Internet and decided to make it. I cooked with ready-made seaweed, or rather seaweed salad.
These are the ingredients we need.
Crush the garlic clove with a knife and then chop it.
I decided not to cook the funchoza, but simply poured boiling water over it and left for 15 minutes. It’s better to add a little salt right away, then the salad will be tastier. Just drain the water.
For the salad, I used red onion, but you can replace it with green onion, then you don’t need to do anything with it. Peel the onion and cut into rings. In a small container, dilute vinegar 70% with water, taste it so that it is not too sour, but in general, everyone chooses the amount of vinegar themselves. Leave the onion to marinate for 10 minutes.
Heat olive oil + camelina oil in a frying pan and fry the garlic until translucent.
Attention: if your cabbage is dry, you need to pour boiling water over it and let it sit for a while, drain the water, but you need to save it. Then add seaweed to the garlic and fry a little, add water and fry for a couple of minutes. Add salt and pepper to taste.
Add pickled onions, seaweed to the funchose and sprinkle with oil and garlic. Add salt and pepper to taste.
Mix everything with your hands or two forks.
For the salad, I decided to use quail eggs. Boil them for 7 minutes and fill with cold water. Peel and cut in half. Place it on top of our salad.
Place the salad on plates and sprinkle with lemon juice.
Bon appetit.
Cooking time: PT00H30M 30 min.
Many people love funchoza. And each housewife prepares it in her own way, replacing and supplementing some ingredients with others, and this makes the dish unique. This funchose recipe is prepared with the addition of seaweed, which is very healthy due to its large amount of iodine. Chicken meat can be replaced with any other meat, and vegetarians can do without it altogether; the taste of the dish will not become worse.
Ingredients
- Chicken meat - 200 gr.
- Carrots - 1 pc.
- 2 sweet peppers (green and red)
- Garlic - 4 cloves
- Sea kale - 50 gr.
- Vegetable oil - 50 gr.
- A small bunch of green onions
- Ground red hot pepper to taste
- Sugar - 2 pinches
- Soy sauce - 1 tbsp. l.
- Vinegar - 1 tsp.
Instructions
- Soak the seaweed in cold water for half an hour. Rinse well to remove all the sand. Boil the cabbage for 5 minutes in salted water and rinse again.
Remove the seeds from the pepper and cut it into strips. Peel the garlic.
Grate the carrots into long strips using a Korean grater. Place it in a plate, add salt and sugar. Pour in the vinegar and mix with your hand, squeezing lightly to release the juice. Leave the carrots to marinate for half an hour.
- Boil the funchose in plenty of salted water.
- Place in a colander and rinse with cold water. Wait for all the water to drain.
- Cut the chicken meat into pieces and fry in vegetable oil until cooked, not forgetting to add salt. Place the meat.
- Fry carrots and peppers in the same oil. The carrots should soften a little, but not lose their bright orange color.
- Place noodles and seaweed in a container for preparing funchose.
- Place carrots and peppers here from the frying pan along with the oil. Squeeze the garlic through a garlic press. Add meat that can be cut smaller.
- Add onion, cut into long pieces, hot pepper and soy sauce.
- Using two forks, stir the funchose.
- Place the prepared funchose with seaweed on a plate and serve.
Salad with funchose and seaweed is a very tasty salad that is easy to prepare, but has an unusual composition of ingredients that combine perfectly with each other. If desired, the salad can be served warm. The salad is moderately filling. In the summer, a salad with funchose and seaweed can be served as a second course, which does not require much physical effort from you. You can dress the salad differently each time.
Let's prepare the necessary ingredients for the salad. We will wash and peel the vegetables.
Fill the funchose with warm water and leave for 20-25 minutes. Prepare according to the instructions indicated on the package.
Peel the onion and cut it into half rings.
Cut the carrots into thin strips, or you can grate them on a coarse grater so that the cutting looks like a Korean carrot.
Peel a few cloves of garlic and cut into small cubes, prepare the required amount of sesame seeds.
Fry onions and carrots in vegetable oil until soft.
Then add sesame seeds and garlic and fry for another 1-2 minutes.
Combine all the ingredients in a salad bowl: cooked funchose, seaweed, fried onions and carrots. Add lemon juice and olive oil.
Stir, the salad with funchose and seaweed is ready.
You can serve the salad separately with fish or soy sauce. Bon appetit.
Those who do not like seaweed are missing out on a lot, which is why many recipes for its preparation have been invented in order to find the very flavor of this product that you will like. Today we will cook salad "Funchoza with seaweed", and this tasty and unusual dish will delight even the most picky gourmets. To prepare this salad appetizer, we need a few available ingredients and very little time. Well, let's get started!
Ingredients for preparing the salad “Funchoza with seaweed”:
Products not suitable? Choose similar recipe from others!
Inventory:
Preparation of the salad “Funchoza with seaweed”:
Step 1: Prepare the ingredients. 
Let's start with the simplest action - peel the onion head and rinse thoroughly with running water. Then cut the onion in half and chop finely with a sharp knife on a cutting board.
Korean-style carrots and pickled seaweed are quite ready-to-eat dishes, so they only require the following preparation: strain from brine liquid. This can be easily done by placing the product in a gauze bag and squeezing it thoroughly.
All that remains is to prepare the rice noodles - funchoza, but we’ll talk about it in more detail.
Step 2: Boil the funchose. .
First, read the instructions for preparing funchose on the package, since there are several types of rice noodles, and the preparation process may be slightly different for each. But in general, everything happens like this - we put the required amount of rice noodles into a clean and dry pan. 
Boil separately in a kettle 1-1.5 liters water, and then pour the resulting boiling water over the funchose so that the noodles are completely covered with water. It is better to pour a little more boiling water so that there is a supply of water in 2-3 centimeters.
Cover the pan with funchose with a lid and place it on the stove, where we will cook 5 minutes. Stir funchose it is forbidden, because these noodles are very fragile. Add salt and spices to the water to taste and desire.
Place the finished funchose in a colander and drain off the excess water. The rice noodles are ready, but you need to cool them before adding them to the salad.
Step 3: Prepare the “Funchoza with seaweed” salad. 
In a deep salad bowl, mix all the ingredients - finely chopped onion, boiled and cooled funchose, strained Korean carrots and pickled seaweed. Add salt and spices to taste, season the salad with oil and mix thoroughly. The dish is almost ready, all that remains is to cool it in the refrigerator before serving. This will take approximately 40 minutes.
Step 4: Serve the prepared “Funchoza with seaweed” salad. 
When the salad has cooled sufficiently, take it out of the refrigerator and serve. You can serve the salad with a fork or with chopsticks - this will make the tasting process even more interesting! You and your guests will definitely like this tasty and healthy salad. You should write it down in your cookbook, because you will cook it quite often!
Bon appetit!
Tips for the recipe:
- You can not cook the funchose, but pour boiling water over it and keep it in this state for 10 minutes.
- Funchoza easily absorbs all odors, so you must take clean water for cooking, preferably bottled, not from the tap.
- After cooking, rice noodles can be washed to prevent them from sticking.
- - Instead of vegetable oil and salt, you can season the salad with soy sauce.
- Funchoza is perfect for people on a diet, as it is low in calories but filling.
- - Salad “Funchoza with seaweed” can also be prepared during fasting.
