Korean asparagus: a simple recipe

Classic Korean asparagus recipe

You should start your acquaintance with the dish under discussion with a classic recipe. For it, you should use dried asparagus (180 g) and a large number of different seasonings. You need to take: 3-4 cloves of garlic, 3 tsp each. sugar and salt, 90 ml. soy sauce without additives, 1 white onion, special spices for Korean carrots, any oil for frying.

1. To begin with, fuju is soaked in cold water for 7-9 hours. The easiest way is to leave it in liquid overnight. After this, the shoots are squeezed out of water and cut into thin strips.
2. The onion is chopped in any convenient way and fried in oil until golden.
3. Separately, soy sauce is combined with garlic passed through a press, the oil remaining from cooking the vegetable, sugar, salt, and spices are added to it. The mass is thoroughly kneaded until smooth.
4. The asparagus is poured with the resulting sauce, placed in a hermetically sealed container and placed in the refrigerator for 5-6 hours. The longer the snack stays in the cold, the tastier it will be.

To make the treat look appetizing and attractive, fuju should be cut diagonally. In this case, the cut of the straw will be visible on the finished snack.

Korean asparagus recipe

Peculiarity. Before mastering the recipe for Korean asparagus salad, you need to prepare the main ingredient for subsequent mixing with other products. To do this, soak the dry semi-finished product purchased in the store in clean cold water for 24 hours. After a day, drain the liquid and continue preparing the salad as usual. If you need to speed up the preparation of soy asparagus, just pour boiling water over it for 120 minutes.

You will need:

• fuzhu – 250 g;
• garlic - four cloves;
• carrots - one medium;
• onion - medium onion;
• sunflower oil - five tablespoons;
• balsamic vinegar - a tablespoon;
• soy sauce - two tablespoons;
• sesame - a pinch;
• red pepper - to taste;
• lemon juice – teaspoon;
• salt - a pinch;
• black pepper - optional.

Cooking algorithm

1. Using a garlic mince, chop the garlic.
2. Add all the listed seasonings, including salt, to the bowl with garlic.
3. Pour the dry ingredients with lemon juice, soy sauce and vegetable oil. Mix thoroughly.
4. Cut the carrots into thin strips.
5. Cut the onion into quarter rings and fry in vegetable oil.
6. Once golden brown, place the onions on a plate lined with a paper towel. It is designed to absorb excess oil.
7. Boil the fuzhu until cooked, and after cooling, squeeze to remove any remaining moisture.
8. Mix carrots, sauteed onions and soy asparagus and season with prepared sauce.
9. We close the salad bowl with a lid or tighten it with cling film.
10. Place in the refrigerator for a day, and then enjoy the spicy and pleasantly pungent taste of a traditional Asian dish.

A special vegetable cutter or grater designed for chopping carrots in the Korean style will help you cut carrots beautifully.

Quick recipe

If the housewife has very little time left, then spicy asparagus can be prepared very quickly. To do this, you will need to use other ingredients: 250 g of dried fuju, 120 ml. water, 60 ml. table vinegar (you can use wine vinegar), 1 large carrot, a couple of garlic cloves, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following describes how to cook asparagus in Korean as quickly as possible.

1. The first step is to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time for the ingredient will be reduced to 1 hour.
2. Carrots are chopped using a special “Korean” grater. But, if you don’t have it on hand, you can use a regular large one.
3. To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is placed in a saucepan over medium heat. Turn off the stove as soon as the liquid boils.
4. The marinade is poured onto the chopped fuja mixed with carrots. The snack is placed under pressure and left warm for approximately 1 hour. Next, it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be an excellent addition to salads. You can also add it to spicy sauces for meat.

Features of preparing an Asian delicacy

Surprisingly, Koreans have no idea about the existence of “their” asparagus. But the Japanese and Chinese know about it firsthand. True, Korean asparagus is called differently in these countries than in our country. The Japanese call it yuka. The Chinese call it fuzhu. And in some regions the product is called Chinese fern.

Chinese housewives know exactly how to cook asparagus in Korean. This dish is traditional in a number of Asian countries. The same as red borscht or dumplings for us. It is placed on the table not only on holidays, but also on weekdays. They create salads based on it, cook soups with asparagus, and prepare side dishes.

What we used to call asparagus in Korean and buy ready-made is initially prepared from soy milk. It is poured into a saucepan, placed on the stove and boiled until a thick film forms on the surface of the liquid. In Chinese this film is called fupi. All you have to do is hang the fupi and it instantly stretches out. And after drying, it turns into the same fuju that Asians add to traditional salads.

Well, the algorithm for preparing soy milk itself consists of five steps and looks like this.

1. Soak. Raw soybeans are soaked for at least six hours. Stir periodically, remove the exfoliated husks and change the water.
2. Washing. The beans that have increased in volume are washed thoroughly again.
3. Grinding. The product is crushed in a blender along with water.
4. Boiling. Bring the resulting mass to a boil and cook for about 25 minutes until tender. Foam from the surface must be removed.
5. Spin. The cooled mass is filtered through a special device or simply through a bag made of several layers of gauze. The output is what is called soy milk.

The milk obtained as a result of such manipulations has an absolutely normal smell. But the milk-like liquid has no taste as such.

You are unlikely to cook Chinese fern yourself. In our conditions, the process can take a long time. But no one can guarantee a successful result. In addition, when preparing fuzhu, you must strictly observe the proportions of water and soybeans. Therefore, it would be much wiser to purchase a Chinese semi-finished product packaged in packages, and with its help continue culinary experiments.

With sesame seeds

To make the dish even more healthy and improve its taste, you should add sesame seeds to the asparagus. These seeds contain a large amount of calcium, and, in addition, add originality to any snack. It is best to combine black (2 tsp) and white (1 tsp) sesame seeds. In addition to it, you should also use: 230 g dried fuju, 1 tsp. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, Korean carrot spices and ground red pepper, 100 ml. oils

Korean asparagus and carrot recipe

Spicy fuju goes perfectly with Korean carrots. Such an appetizer can become a separate independent dish on the holiday table. Especially if you add red sweet bell pepper (1 pc.) to it. You will also need to use: 300 g of prepared Korean carrots, 200 g of dry asparagus, 2 white onions, 30 ml. soy sauce, a mixture of ground peppers, 4-5 garlic cloves and salt.

1. Break the asparagus, add warm water, add salt and leave for about 1 hour.
2. Chop the onion and bell pepper, fry the slices in oil until half cooked, and then add the soaked fuja, a little water, spices to the vegetables and simmer the listed ingredients over low heat for 10-12 minutes.
3. The resulting mixture is combined with Korean carrots and seasoned with soy sauce.

The finished spicy appetizer can be sprinkled with a large amount of chopped herbs and served as an addition to any meat or vegetable dish.

Asparagus and carrot salad “Korean style”

To prepare a classic Korean salad with carrots, you will need the following products.

Preparing the salad will take about 4 hours, since the asparagus will need to be soaked in water for a long time. The calorie content of salad is no more than 50 kcal per 100 g.

How to prepare the salad:

1. Asparagus must be soaked in warm water in a separate bowl. The process should last about 3 seconds, the water needs to be changed several times;
2. In the meantime, you need to peel the carrots and grate them on a special grater so that you end up with long thin shavings;
3. Pass the garlic through a press;
4. Combine asparagus and carrots in a deep bowl, lightly mash the vegetables with your hands;
5. Add dressing and garlic to the vegetables, mix everything and leave for 1 hour;
6. The finished salad can be served as a side dish or as an independent dish.

How to cook asparagus for the winter

A spicy Korean-style asparagus appetizer can also be prepared for the winter.

The recipe for such a dish is no less simple and straightforward. For it you will need to use the following ingredients: 250 g dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

1. Asparagus is pre-soaked in cold water overnight. After which it is thoroughly wrung out and cut diagonally.
2. Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and thoroughly fried in sunflower oil.
3. Fuzhu is mixed with prepared vegetables and then topped with a marinade made from soy sauce, vinegar, sugar, salt and spices.
4. The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

It is best to place Korean-style asparagus in miniature jars, since it is most often consumed in small portions and can quickly spoil if opened.

Korean asparagus: recipe, ingredients

Korean asparagus is one of the most delicious appetizers. As you already know, this is not a plant we are used to, but a protein product. Its official name is fuzhu. However, residents of other countries changed the name in their own way and for some reason compared the product with asparagus.

In fact, soy asparagus is the dried foam that was skimmed off soy milk when it was boiled. The product is removed, hung and dried. The asparagus itself tastes bland. However, if cooked correctly, fuzhu turns into a real delicacy.

Calorie content

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this figure is significantly different for a product prepared in Korean. The exotic snack has 234 kcal for every 100 g.

If we talk about dried asparagus, the figure turns out to be even higher - 440 kcal per 100g. At the same time, the harmonious composition of the product allows it to be included in the diet menu in any form. Asparagus is high in protein and low in fat.