Description
In the summer, when the abundance of vegetables, you should cook one of these. Do not overload funchoza chicken or meat, modest add enough pepper for a delicious salad. Help yourself.
Ingredients
-
Pepper
2 piece
-
Onion
0.5 piece
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Cellophane
100 g
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Soy sauce
1 Tbsp
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Paprika sweet
1 tsp
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Garlic
2 tooth
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Chili
0.5 piece
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Sugar
-
Salt
-
Coriander
1 tsp
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Vegetable oil
1 Tbsp
Cooking
Funchoza pour boiling water for 4 minutes. Drain the water and fill with cold water for 5 minutes, rinse and drain in a sieve.
Peel the onion and cut into half rings.
Put onions into boiling oil and immediately lower the heat to minimum. Add the paprika, mix well.
Peppers wash, cut into thin and long strips. Chile cut into thin rings.
Put the peppers to the onions, add the fire, fry a couple of minutes, stirring. Pour in the soy sauce. Fry another 5 minutes on medium heat.
Garlic peel and pound, add to funtcase. Put the hot vegetables and coriander. Mix well. To rectify of salt and sugar. Let stand. Like all Korean meals, this salad will taste better on the second or third day, although hot and also delicious.
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