Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.
5-6 ozs, bean thread noodles
1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )
1 large or 2 small onions quartered then thinly sliced
2 carrots thinly julienned
1 1/2 cup daikon thinly julienned
1 1/2 red bell peppers thinly sliced
5-6 garlic cloves
4 green onions cut into 2 inch strips
2 tablespoons chopped cilantro
1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)
1/2 cup soy sauce (you can add more to taste)
1 tablespoon rice vinegar (white vinegar ok too)
On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.
Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.
Remove meat to a large colander with a bowl or plate underneath.
Throw in onions and sauté until softened.Transfer to the colander with meat.
Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.
Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.
Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.