Funchose salad with eggplant

Appetizing funchose salad with eggplants and carrots is a real delicacy on any table. Korean food lovers will love this dish.

Cooking time 20 minutes


Funchoza 50 g

Carrot 1 pc

Eggplant 2 pcs

Vegetable oil 3 tbsp. l.

Sugar ½ tsp.

Apple cider vinegar (6%) 2 tbsp l.

Garlic clove 2-3 pcs



Brew funchoza in boiling water, as indicated on the package.

Grate the carrots on a shredder and mash a little with your hands. Add sugar, salt and vinegar. Let the carrots stand for a while.

Cut the eggplants into small slices and fry in vegetable oil until tender.

Remove excess oil and cool. In a bowl, combine the prepared funchose, fried eggplant and spicy carrots.

Add compressed garlic and mix well.

Let it brew in the refrigerator for 30-50 minutes and serve.

Bon appetit!