Funchoza with meat and radish

Dry the pork and cut into thin strips across the fibers.

In a deep frying pan, heat the vegetable oil to a hot state and put the chopped meat in it. Fry the meat at high temperature until golden brown.

Peel and cut onions into thin half rings. Pour the onion to the meat, mix and fry until the onion is transparent. Close the pan with a lid, lower the stove temperature to low and cook for five minutes. At the end, pour in a bag of liquid funchose seasoning.

Put the finished meat with onions on a plate, let cool.

We release the funchoza from the packaging and fill it with boiling water for five minutes. Remove the finished noodles and let the liquid drain. Then pour the noodles with the second bag of funchose seasoning. Peel carrots and radishes, rinse and dry. We grate from a grater for carrots in Korean. We wash the bell pepper and clean it from the stalk and seeds. Cut the pepper into thin strips. We also wash the cucumbers, dry them and cut them into thin strips. Put meat and onions, grated radish and carrots, sliced ​​peppers and cucumbers into a wide plate. Heat the vegetable oil until hot in a saucepan. Peel the garlic and pass it through a press. Add garlic to a plate and pour hot vegetable oil on top evenly.

Mix all the ingredients with two forks and serve.