Very colorful salad both in appearance and in taste. It actually cooks quickly, literally 20 minutes, but it needs some time for the vegetables to "make friends" with each other and create a common flavor composition. It is so self-sufficient that it can be served as an independent dish for dinner or lunch, if desired. adding boiled meat, but also a salad with funchose and vegetables is able to decorate the menu of a festive feast.
Ingredients:
Funchoza - 100 g
White cabbage - 350 g
Bulgarian pepper - 1 pc.
Cucumber - 200 g
Carrots - 200 g
Chicken egg - 2 pcs.
Soy sauce - 2 tbsp. l.
Sesame oil - 2 tbsp l.
Balsamic vinegar - 1 tbsp. l.
Sugar - 0.5 tsp l.
Sesame - 1 tbsp l.
How to cook:
Step 1: Prepare the ingredients for making Korean salad at home according to the list. Balsamic vinegar can be substituted with apple cider vinegar or wine vinegar (white or red). As an alternative replacement for sesame oil, olive oil or, in extreme cases, sunflower oil without a pronounced smell will serve. The weight is shown for vegetables peeled and ready for shredding.
Step 2: Remove dirty old leaves from the cabbage fork, rinse and cut the part without the stalk into very narrow strips. You can try grating for Korean salads. Add granulated sugar to the chopped vegetable and mash thoroughly. Peel the carrots, cut the stalk off the bell pepper and remove the seeds, in case of using a yellowed cucumber, its peel must be cut off.
Step 3: Grate vegetables on a grater intended for making Korean salads, mix them with cabbage. Pour in sesame oil (or olive), balsamic vinegar (or apple, wine), soy sauce, mix thoroughly. Tighten the container with cling film or close the lid and send it to the refrigerator for at least 2 hours. Better even leave it overnight.
Step 4: When the vegetables are infused, cook funchose. Immerse it in boiling water for 7 minutes. After the time has elapsed, drain the water, rinse with cold clean water, which also then drain. For this, it is convenient to use a fine mesh sieve. Add the finished funchose to the vegetables, mix everything.
Step 5: It remains to prepare the scrambled pancakes. Shake the chicken eggs until smooth. It is very convenient to use a shaker, and it also helps to pour the egg mixture into the pan in the desired portions. Fry thin pancakes from the resulting mass in a dry frying pan with a non-stick coating. Cool them and cut into long strips half a centimeter wide.
Step 6: Add omelette ribbons to funchose with vegetables and mix thoroughly again.
Step 7: When serving, sprinkle the finished Korean salad with sesame seeds.
Bon Appetit! And let it be delicious for you!
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