Asparagus in Korean

Dishes made from Korean “asparagus” are prepared in Korea, China, Mongolia and other Asian countries. It is a dry product that is soaked in water or kept in a marinade before cooking. Only then does it end up in our stores in the same container with Korean carrots.

Korean asparagus salad at home

We invite you to prepare a very tasty, healthy and satisfying salad from Korean asparagus, vegetables and chicken. The process itself does not take much time.

1. 
   How to cook Korean asparagus at home? Place dry asparagus in a deep bowl and fill with cold water. Leave the product for 12-14 hours. Periodically it is necessary to drain the water and fill the asparagus with a new portion of liquid.Cut the softened asparagus “stems” into small rectangles slightly diagonally and place them in a deep plate.
2. 
   Peel the eggplants with a knife and cut into medium-sized cubes. Add the required amount of vegetable oil to the frying pan. Place the container on the switched on stove. Place eggplants in heated oil and fry them until golden brown and soft. Place the cubes on a paper towel to absorb excess fat, and then add the cooled eggplants to the asparagus.
3. 
   Pour purified water into the pan, into which we place the pre-washed and dried chicken breast. Cook it until cooked on the stove, and then add spices - salt, black and allspice, bay leaf. Cool the boiled breast and cut into pieces. Add to salad.
4. 
   Wash the remaining vegetables - tomatoes and peppers. Before slicing, remove the stems of the fruits and the core of the peppers. Cut the vegetables into small pieces and thickness. Add them to the rest of the ingredients.
5. 
   Boil the eggs in advance, cool and remove the husks. Then cut them into pieces and put them in an almost finished salad.
6. 
   Cut the washed lemon into two equal parts and squeeze lemon juice from one half into a separate bowl. Season the salad with Korean carrots and mix. Sprinkle the dish with lemon juice, stir, and then serve.

Bon appetit!

How to cook asparagus with carrots in Korean?

What is asparagus in Korean? This is the foam that forms when soy milk is boiled. The product contains a large amount of protein, which is why asparagus dishes are so filling.

Cooking time – 10 hours 30 minutes.

Cooking time – 30 minutes.

Number of servings – 6.

Ingredients:

• Dried soy asparagus – 110 gr.
• Korean dressing for asparagus – 80 gr.
• Carrots – 130 gr.
• Garlic – 1 tooth.
• Cilantro – 20 gr.

Cooking process:

1. Place soy asparagus in a deep bowl or small saucepan and fill with water brought to a boil and cooled to room temperature. Soften the ingredient for 8 hours (the water must be changed every couple of hours).

2. Transfer the soft asparagus along with water into a colander. When the liquid drains into the sink, rinse the product with cool water (boiled or purified). Cut the asparagus into small oblong pieces.

3. Wash the peeled carrots thoroughly and grate them on a grater designed for Korean salads. Place the carrots in a bowl and mix them with your hands with light pressure so that the product releases its juice.

4. Place the asparagus in a salad bowl and pour the dressing over it. Transfer the carrots from the bowl to the asparagus and add a pre-peeled clove of garlic, squeezed through a garlic press. Mix the salad and leave it for a couple of hours under a loosely closed lid or plate.

5. Chop the washed cilantro. Mix the salad in its own juice and sprinkle it with herbs.

Bon appetit!

Korean asparagus with chim chim seasoning

With chim chim seasoning, the dish turns out very tasty and moderately spicy. You will not feel any unpleasant notes or aromas when you try it. If desired, you can add sesame seeds to the salad.

Cooking time – 10 hours 35 minutes.

Cooking time – 20 minutes.

Number of servings – 1.

Ingredients:

• Dry asparagus – 500 gr.
• Vegetable oil – 50 ml.
• Onions – 2 pcs.
• Korean dressing “Chim Chim” – 2 packs.
• Green onion – 50 gr.
• Salt - to taste.

Cooking process:

1.Bring water to a boil on the stove or in a kettle. Add a little salt and cool it - the water should be warm. Place dry asparagus in a deep bowl and fill it with liquid. Leave for 6-8 hours.

2. After a while, when the asparagus has softened, drain the water into the sink and rinse the product. Cut it into medium-sized cubes and place in a salad bowl.

3. Wash the required amount of green onions and lightly wipe with a paper towel. Cut the greens into small rings and pour into a separate container.

4. Peeled onions, chop into cubes and place in another bowl.

5. Both types of onions should be fried. Pour vegetable oil into the pan and heat it for a few minutes. Then put both ingredients in a container and fry them for 3-4 minutes.

6. Add softened asparagus to the onion and, stirring, fry the ingredients together for another 4 minutes. Season the ingredients with chim chim seasoning and mix.

7. Place the dish in a salad bowl and let it brew for 1-2 hours. Mix again and serve.

Bon appetit!

A simple and delicious recipe for Korean asparagus with mushrooms

We suggest preparing a light and healthy salad from Korean asparagus and mushrooms. The dish consists of inexpensive ingredients and is very tasty and aromatic. Suitable for a light dinner.

Cooking time – 27 hours.

Cooking time – 30 minutes.

Number of servings – 6.

Ingredients:

• Dry soybean asparagus – 250 gr.
• Fresh champignons – 250 gr.
• Carrots – 1 pc.
• Garlic – 3 teeth.
• Dressing for funchose – 1 pc.
• Mayonnaise – 3 tbsp.
• Salt - to taste.
• Hot red pepper - to taste.

Cooking process:

1. First, break the asparagus into pieces (10 centimeters in length).Then put the pieces in a deep bowl and fill with cold water, previously cleaned with a filter. We do not recommend soaking asparagus in warm water. It will swell faster, but will become too soft and fragile, which is not very good for salad.

2. We sort out fresh champignons. We wash the mushrooms with running water. Pour pre-purified water into the pan, add a little salt and add the mushrooms. Boil them for 10-15 minutes. Drain the water and let the champignons cool. Cut the mushrooms into slices.

3. We first wash the peeled small carrots, and then either grate them on a Korean carrot grater, or achieve the same effect using a manual vegetable cutter. Salt the product and leave for 10 minutes.

4. After 3 hours, drain the water from the bowl with the swollen asparagus and rinse it with running water. Grind the bars into smaller pieces (3-4 centimeters each). The most convenient way to do this is not with a knife, but with kitchen scissors.

5. Place the asparagus in a salad bowl and add mushrooms, carrots, peeled garlic cloves, crushed with garlic cloves, mayonnaise and funchose dressing. Mix the ingredients and taste. If there is not enough salt, add it to the salad. You can also season the dish with red hot pepper, then the salad will be spicier. Place the finished dish in the refrigerator and try it a day later.

Bon appetit!

Soy asparagus (fuju) with sesame

Soy asparagus is a completely tasteless product that absorbs the flavors of various sauces and seasonings well. Adding sesame seeds to the asparagus gives the dish a nutty flavor.

Cooking time – 9 hours 30 minutes.

Cooking time – 25 minutes.

Number of servings – 5.

Ingredients:

• Asparagus – 150 gr.
• Carrots – 1 pc.
• Vegetable oil – 50 gr.
• Sugar – 1 tsp.
• Salt - to taste.
• Vinegar – 1 tsp.
• Sesame – 2 tsp.
• Seasoning for carrots in Korean - to taste.

Cooking process:

1. First we need to soak the asparagus, so we need purified boiled and cooled water. Place dry soy asparagus in a bowl and fill it with the prepared liquid for at least 4 hours. It is better, of course, to leave the product in water overnight.

2. Drain the water from the bowl with asparagus and cut the ingredient into small pieces - 3-4 centimeters in length. Grate pre-washed and peeled carrots for Korean salads. Place asparagus and carrots in a salad bowl.

3. Pour sugar and salt into the mixture. Add Korean carrot seasoning and pour in vinegar. Sesame seeds, before adding to the salad, must be fried in a frying pan without oil for about five minutes. Shake the salad under the lid to mix all the ingredients.

4. Pour vegetable oil into the frying pan and heat it quite high. Pour the hot oil into the salad in a small stream. Then cover the salad bowl with a lid and shake vigorously again.

5. Let the salad cool and brew for 1-2 hours. Then we serve the dish to the table.

Bon appetit!

Step-by-step recipe for Korean asparagus salad with cucumber

Salad with cucumber and soy asparagus is ideal for those who follow the rules of proper nutrition. This is a dietary dish in its purest form, which is served with lean cutlets, meat and fish.

Cooking time – 7 hours 35 minutes.

Cooking time – 30 minutes.

Number of servings – 2.

Ingredients:

• Fresh cucumber – 1 pc.
• Sweet bell pepper – 1 pc.
• Soy asparagus – 120 gr.
• Onions – ½ pcs.
• Sugar – ½ tsp.
• Soy sauce – 2 tbsp.
• Salt – 3 pinches.
• Spices – 3 pinches.
• Fresh greens - 3-4 sprigs.

Cooking process:

1. Prepare the ingredients for the salad: wash the cucumber and pepper, wipe them with a towel. Cut the onion in half and peel one of the halves. The other half can be wrapped in a piece of cling film and placed in the refrigerator.

2. Immediately prepare a suitable salad bowl. Trim the cucumber at both ends and cut into small cubes or strips. Place the chopped vegetable in a salad bowl.

3. Soybean asparagus is soaked in cold purified water in advance. Leave for 7-8 hours. After a while, drain the water and cut the asparagus into small pieces 3 centimeters in length. Place the product in a salad bowl.

4. Cut the onion into half rings and place in a separate container. Sprinkle the onions with sugar. Lightly knead it with your hands and leave for 10 minutes. In this way we will get rid of bitterness.

5. Cut out the seed box and stalk of the pepper. Cut it into cubes or strips. Place it together with the onions in a salad bowl. Fresh herbs of your choice are thoroughly washed and finely chopped. We send it to the rest of the ingredients.

6. Add a little salt to the salad. Add soy sauce and herbs to taste, such as thyme or basil. Mix the ingredients and place the salad in bowls.

Bon appetit!

How to cook homemade Korean asparagus in soy sauce?

This recipe uses simple ingredients, so you can easily prepare it at home. The main thing is to buy dry asparagus, or fuja, which is also called soy asparagus, which is actually not entirely true. This is a soy product, which in everyday life is nicknamed “asparagus”.

Cooking time – 10 hours 15 minutes.

Cooking time – 15 minutes.

Number of servings – 2-3.

Ingredients:

• Carrots – 200 gr.
• Soy asparagus – 250 gr.
• Ground coriander – ½ tsp.
• Ground paprika – 1 tsp.
• Ground chili pepper – ½ tsp.
• Vegetable oil – 15 ml.
• Soy sauce – 70 ml.
• Dried garlic – 1 tsp.
• Table vinegar – 20 ml.

Cooking process:

1. Place soy asparagus in a deep bowl and fill it with cold purified water for several hours. It is better to leave it in water overnight.

2. After the allotted time, the asparagus will lighten and become softer. Drain the liquid into the sink. Rinse the asparagus with running water. To prevent the dish from being watery, squeeze the asparagus and then cut it into small pieces. It is more convenient to do this with scissors. Place the asparagus in a special container with a lid (a container is best).

3. Peel and wash the carrots. We grate it on a special grater - for Korean salads. We send the ingredient to the container.

4. Let's start preparing the marinade for the dish. In a separate container, mix soy sauce, vinegar, paprika, dried garlic, coriander, chili pepper and vegetable oil. Mix the ingredients and pour the marinade over the asparagus and carrot mixture.

5. Cover the container with a lid. Cover it tightly and shake the container several times. We leave the dish in the refrigerator for a couple of hours so that it is soaked in the sauce and infused.

Bon appetit!

Korean asparagus with onions at home

This dish is very healthy, as it is easily digestible and significantly improves stomach function. To make the finished salad attractive in appearance, it is better to cut the soy asparagus into pieces not at right angles, but diagonally.

Cooking time – 13 hours 30 minutes.

Cooking time – 25 minutes.

Number of servings – 1-2.

Ingredients:

• Dry soybean asparagus – 180 gr.
• Onions – 1 pc.
• Garlic – 3-4 teeth.
• Soy sauce – 90 ml.
• Sugar – 3 tsp.
• Salt – 3 tsp.
• Spices for Korean carrots - to taste.
• Vegetable oil – 3-4 tbsp.

Cooking process:

1. Soak soy asparagus for several hours (7-8) in cold water. If the “pods” are too large, cut them into smaller pieces (10 centimeters each).

2. Drain the remaining liquid and lightly squeeze the asparagus. Cut it into smaller pieces, equal in length to 3-4 centimeters.

3. Pour vegetable oil into the frying pan. While it is heating on the stove, peel the onion and cut into cubes. Pour the onion into vegetable oil and fry. We want it to turn golden brown.

4. Pour soy sauce into a separate container. We pass the peeled garlic cloves through a press, immediately squeezing them into a bowl with the sauce. Season the mixture with sugar, salt, spices and a small amount of vegetable oil. Mix the ingredients.

5. Place asparagus and onions in a container. Pour them with a mixture of soy sauce and additives. Cover the container with the dish tightly with a lid, shake vigorously and place in the refrigerator for 5-6 hours.

Bon appetit!