Funchosa with pork meat and vegetables

6 servings
3 hours 30 min

How to make a funchosa with pork meat and vegetables? Prepare the products listed. I took pork, the neck part, but any meat will work here: chicken fillet, beef tenderloin, veal. I had 100 grams of funchoses, but you take as indicated in the 200g recipe, it will taste better. Wash and dry the vegetables.

If necessary, defrost the pork meat by transferring it to the bottom shelf of the refrigerator in advance. Wash the flesh, dry with paper towels and cut into thin strips.

Transfer the pork slices to a bowl. Pour over the soy sauce, stir and leave to marinate for at least 3 hours.

Peel the carrots, grate them for Korean carrots. If you do not have such a grater, grate on a regular medium grater.

Cut the washed bell pepper in half, remove the middle with the seeds. Thinly cut into strips.

Peel the onions and garlic cloves from the husks, finely chop them.

Grate washed fresh cucumber in Korean or medium grater. I did not remove the skin from the cucumber. But if yours has it mustard, clean the cucumber.

Pour refined vegetable oil into the pan. Preheat. Place the meat and fry over medium heat with constant stirring. I first simmered under the lid, then fried it until tender. It took about 10 minutes. Transfer to a plate and leave the meat to cool.

Boil the noodles in plenty of water. Since boiling, cook for exactly 5 minutes. No longer, otherwise it will turn out tasteless. Add 1 tbsp. l of vegetable oil to the water during cooking so that the noodles do not stick together. Tip the finished noodles into a colander and leave to cool.

In a hot pan, fry the onions with the garlic, then add the carrots, be sure to stir the vegetables so they don't burn.

Then quickly fry the chopped bell peppers. Combine noodles, fried vegetables, meat, cucumber in a suitable size. Taste and add, if you think necessary, and sprinkle with sesame seeds. Our salad is ready. It's delicious! Serve any wine, tea, juice to such a dish.