Funchosa is a great base for any Asian–style salads, because it cooks quickly and is good cold. This time I propose to supplement it with fresh cucumbers and crab sticks. And what else can I add – I'll tell you further.
Ingredients
Step-by-step cooking recipe
Steam the funchosa with boiling water according to the instructions.
Divide the crab sticks into thin fibers, and grate the daikon on a Korean grater.
Cut the cucumbers into thin slices or also grate on a Korean grater.
Pour soy sauce over the salad and sprinkle with sesame seeds.
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