Composition / ingredients
Cooking method
1.Pour vinegar into a saucepan, pour sugar, send it to the fire, wait until the sugar crystals melt. Then remove the saucepan from the heat, add soy sauce and sesame oil, mix. 
2. My wood mushrooms and enoki mushrooms, then put in a container with boiling water for 2 minutes. Drain the water.
3. Boil the funchosa in boiling water for 5 minutes until it becomes soft. Drain the water.
4. Peel the carrots and shallots, wash the cucumber. Carrots and cucumber are grated on a vegetable grater in Korean, onions are cut into rings.  
5. We put the prepared funchosa, carrots, cucumber and shallots, as well as mushrooms in a bowl. Pour the sauce prepared earlier, sprinkle with sesame seeds and ginger powder, mix.
We serve on the table, bon appetit!
The calorie content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Shallots - 72 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Sesame oil - 899 kcal/100g
- Glass noodles - 351 kcal/100g
- Ginger Powder - 335 kcal/100g
- Wood mushrooms - 91 kcal/100g
