Funchoza Recipe: Cold Korean-Uzbek Noodle Salad
Cold, chewy noodles + crisp veggies = my favorite 5-minute comfort food.
This dish has an interesting backstory. Funchoza salad is incredibly popular across the former Soviet republics, where it often appears at celebrations, family gatherings, and even in casual home cooking. While some people associate it with Uyghur cuisine, funchoza actually comes from Koryo Saram cuisine—the food of ethnic Koreans who lived in the Russian Far East before being forcibly relocated to Central Asia by the Soviet government in the 1930s. Over generations, they adapted Korean flavors to the ingredients available in Uzbekistan, Kazakhstan, and beyond, creating a unique fusion cuisine that blends elements of both cultures.
Funchoza is often compared to Japchae, the famous Korean stir-fried noodle dish. The key difference? This version is served cold, making it more of a marinated salad than a stir-fry. It also swaps out the potato starch noodles used in Japchae for glass noodles, which are lighter and more delicate. The result? A simple yet satisfying dish that’s perfect for warm weather or as a refreshing side to balance out heavier meals.
Funchoza is a Korean-Uzbek cold noodle salad (Koryo-saram cuisine) made with glass noodles, vegetables, and a tangy soy-vinegar dressing. It’s meant to be served chilled, and is especially popular in Central Asia.
Yes! You can skip any meat or egg components and increase the vegetables. Use tofu or mushrooms for added texture, and swap fish-based sauces for soy or tamari.
So, let’s make a batch of this Korean cold noodle salad and see why it has stood the test of time!
You may also cook:
- Kuksi – Cold Noodle Soup with Crisp Veggies
- Crispy Eggplant Salad (Lazzat)
- Chakapuli – Georgian Spring Stew
From fresh noodles to herb-packed stews — each dish has that same balance of spice, crunch, and comfort.
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Funchoza Salad (Cold Noodle Salad)
Ingredients
- 100 g funchoza glass noodles
- 1 medium carrot
- 1 bell pepper any color, but red is extra pretty
- 1 small cucumber
- 2 cloves garlic finely chopped
- 1 tbsp vegetable oil
- Salt and black pepper to taste
- 1 tbsp vinegar rice vinegar works best
- 2 tbsp soy sauce
Instructions
Step 1: Noodle Magic
- Place the funchoza noodles in a large bowl and pour boiling water over them. Let them soak for about five minutes—just enough time to soften but not turn to mush. Add a pinch of salt for flavor. Once done, drain and rinse them under cold water to keep them from sticking together.
Step 2: Veggie Prep
- While your noodles are hanging out, peel and wash your veggies. Slice the bell pepper, carrot, and cucumber into thin strips—think julienne-style, fancy but easy. Chop the garlic finely because no one wants to bite into a huge chunk of raw garlic (unless that’s your thing, in which case, go for it).
Step 3: The Sizzle
- Heat the vegetable oil in a pan over medium-high heat. Toss in the carrot, bell pepper, and cucumber, seasoning with salt and black pepper. Give them a quick stir-fry—just enough to soften slightly while keeping that nice crunch. Toward the end, stir in the garlic for extra aroma and flavor. Once everything looks vibrant and slightly tender, remove from heat.
Step 4: Bringing It All Together
- In a large mixing bowl, combine the funchoza with your sautéed vegetables. Drizzle in the vinegar and soy sauce, and give it all a good toss. Taste and adjust seasoning if needed—maybe an extra splash of soy sauce if you like things saltier or a bit more vinegar for tang.
Step 5: Eat and Enjoy!
- Your funchoza with vegetables is ready to serve. Eat it warm or let it chill in the fridge for a refreshing, light noodle salad. Either way, grab some chopsticks (or a fork, no judgment) and enjoy!
I fry the garlic, in a very hot oil with paprika and red pepper, literally very quickly and then add that to the fresh japchae at the end once mixed through, I add chinese vinegar, a little bit of soy sauce & some salt & pepper to taste
Thank you for sharing your method! I will try this next time – adding garlic first, must change the flavor profile or more “roasty”.