New Year’s warm salad with funchose

Fry the pork pulp, champignons, zucchini, onions, until golden brown.

Pour boiling water over funchose and let stand for 5 minutes. under a closed lid.

Rinse with cold water and add to salad.

Divide the dish into 2 parts, season one with mayonnaise, and the second with tomato paste.

Stir and add cherry tomatoes, Korean carrots and corn.

Transfer to a festive dish.

Drizzle with teriyaki sauce, garnish with quail egg and sprinkle with pomegranate seeds.