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Funchosa with fresh vegetables in korean
2 servings25 min
Funchosa - 100 g, Bell pepper - 0.75 pcs., Cucumbers - 1 pc., Celery stalk - 1 pc., Carrots - 1 pc., Onions - 1 pc., Hot pepper - 1 pc., Sesame - 3 tsp, Sesame oil - 2 tsp, Vegetable oil - 2 tea liters, Lime juice - 2 table liters, Honey - 1 tea liters, Soy sauce - 2 table liters, Zest - 1 table liters.
Pour boiling water over funchosa for 10 minutes. 
Shred all vegetables with a thin straw, peel the cucumber from the seeds. 
Remove the seeds from the chilli and cut into thin rings. 
We prepare a sauce: mix oil, soy sauce, lime juice, honey, lime zest. 
Drain the water from the funchosa and rinse with cold water, cast in a colander and let drain the water. Put the vegetables in a deep plate. 
Add finished funchosa. 
Add the sauce and sesame, mix thoroughly. Allow to stand for 10 minutes so that vegetables and funchosa are soaked in sauce. 
Place in serving plates and sprinkle with hot pepper on top. 