Asparagus salad with Korean carrots. Korean Asparagus - Delicious Original Savory Snack Recipes Korean Soy Asparagus Salad

05.12.2021

Ordering sushi at home or just having lunch in a Pan-Asian restaurant, everyone has noticed “Korean-style asparagus” on the menu at least once. Moreover, many, choosing this salad, expect to see familiar green stems, and not at all white soaked pieces. The Village decided to find out from the experts what such asparagus is actually made of, why it is useful and why you should not be afraid of it.

Korean-style soy asparagus is a dish that, however predictable, is highly revered and eaten in large quantities in Korea.

Soy asparagus is white in color and, by the way, has nothing to do with the usual asparagus that we know - a green dense stem. Many believe that it is prepared from the white part of this plant, but this is not so. In general, soy asparagus is, roughly speaking, a dry bun that is obtained from the fuju soy product. Fuzhu - dried foam, it is collected in the process of long-term languishing of soy milk.

Preparing is quite easy: the asparagus is first soaked in water (at least six hours) - it is brought to a flexible state like plasticine. The asparagus is pulled out, squeezed well to remove excess moisture, and then marinated from one to two days. The composition of the marinade: for half a kilogram of soaked asparagus, half a liter of water, two tablespoons of pepper, two cloves of garlic, a spoonful of sesame oil, a spoonful of vinegar.

It turns out a separate salad dish, where, for example, you can add pickled carrots. Moreover, even sausage in Olivier can be replaced with asparagus: this will add piquancy and taste to the salad. By itself, soy asparagus is a very low-calorie product, rich in minerals and beneficial trace elements, that is, asparagus can be eaten in unlimited quantities.

But it is better not to forget about the concentration of marinade in asparagus: it can provoke diseases of the gastrointestinal tract.

Alan Skaev

technologist

Soy asparagus in Korean is not the most frequent dish on our table. And yet it’s really worth taking a closer look at it, trying to cook it yourself. I will try to dispel your fears about the exoticism of an overseas dish.

By itself, soy asparagus (the Chinese call it fuzhu, and the Japanese call it yuca) is a unique semi-finished product that is made from soy.

The process of cooking asparagus takes place according to a special technology: the product is obtained from soy milk, which is boiled until a film appears on its surface - fupi. Then it is collected and hung, as a result of which it acquires an elongated shape and dries. This dried product is fuju.

By the way, we all often hear about soy milk, but most of us have little idea what it really is. This is soybeans, which are first soaked, then insisted on water for two to seven days, boiled over medium heat, and at the end they are ground and decanted. The product does not have any obvious taste or smell. However, it will be an excellent base for Korean asparagus salad. A light dish with a specific taste can be prepared literally in one day: in the evening, soak the asparagus in distilled water, dry it and dip it in a marinade of pepper, vinegar, garlic in the morning, and turmeric can be added for color. This dish will add a piquant note to the usual food, and in terms of usefulness it is in no way inferior to other products, including dietary ones. That is, this salad is nutritious and low in calories.

Asparagus is rarely seen on the table and most often this is due to the fact that the hostesses simply do not know how to cook it correctly, what dishes with her participation generally exist. A special place among all recipes is occupied by a salad with asparagus and carrots in Korean. Asparagus in them becomes simply unusually tasty. Yes, and preparing such dishes is easy. The main thing is to soak the asparagus in water in advance so that it swells properly, and then everything is quite simple. This article has selected the best, simple and at the same time original recipes for "Korean" salads with asparagus. They must certainly please and at least occasionally, but appear on the table.

For lovers of savory dishes, there are also cooking options in our piggy bank of recipes, as well. Therefore, carefully study our entire cookbook and choose dishes to your taste.

Eggplants are often found in Korean dishes, but few people have tried them in this interpretation. It turns out amazingly delicious. Salad can be classified as budget, relatively inexpensive. Naturally, such a dish can be prepared much more often than more sophisticated variations, while delighting loved ones and yourself with such an unusual, but tasty salad.

Required components:

200 gr. dry asparagus;
400 gr. eggplant;
1 large and dense tomato;
1 Bulgarian yellow pepper;
150 gr. carrots in Korean;
2 large eggs;
400 gr. chicken meat;
30 gr. lemon juice;
5 gr. pepper;
4 gr. salt;
1 bay leaf;
20 gr. refined vegetable oil.

Korean Asparagus Salad:

Eggplants are initially washed, if desired, freed from the skin, cut into small squares and poured into a frying pan. Pour in the oil and fry. After already spread on a napkin, dried.
Asparagus is poured with water, salted and left alone until it is soft. Then the water is drained, and the asparagus itself is cut into small pieces.
The chicken is laid out in a saucepan, poured with water, bay leaves and a little salt are added, boiled for twenty-five minutes. This time should be enough for her. After it is cooled, without getting out of the broth, cut into small cubes.
Put eggs in a saucepan, fill them with water and boil for no more than twelve minutes. After they expire, the boiling water is drained, and cold water is poured in, in which they are cooled. Then they are cleaned and cut into cubes.
The tomato is washed, rubbed and cut into pieces.
Bulgarian pepper is cut, the seeds are removed and the veins are cut out, cut into medium pieces.
Carrots in Korean are chopped a little.
Pour all prepared products into a salad bowl, pepper and season with lemon juice, mix with a spoon.

Important! To get rid of the bitterness of eggplants, after grinding them, you need to salt and let it brew for about thirty minutes. Together with the allocated juice, bitterness will also go away. Then they just need to be rinsed.

Korean Asparagus Salad

Seafood, especially squid, in salads are incredibly tasty. Their addition to such a spicy dish is not at all accidental. It is they who give a certain grace and nobility. Even asparagus becomes more refined, tender. In this interpretation, the dish turns out to be simply extraordinary, no one can resist it.

For asparagus salad in Korean you need:

240 gr. canned squid;
1 large carrot;
100 gr. dried asparagus;
5 gr. coriander;
5 gr. paprika;
5 gr. green basil;
10 gr. 9% vinegar;
5 gr. Sahara;
5 gr. salt;
40 gr. vegetable oil;
35 gr. parsley;
5 gr. red pepper;
5 cloves of garlic.

Korean asparagus salad recipe:

Asparagus is poured with water and insisted for about three hours.
Carrots are washed with a brush, peeled and then rubbed on a special grater to make thin, but long strips.
Carrots are salted and crushed with hands, they are not disturbed for an hour.
Squids are taken out of the jar and cut into small pieces with a knife.
The water from the asparagus is drained and cut lengthwise into two parts, overturned in a colander and poured over with boiling water.
Asparagus, squids are laid out in a bowl with carrots.
A small hole is made in the center of the bowl and all the spices, peeled and chopped garlic, and vinegar are poured into it.
The oil is poured into a frying pan and heated, spices are poured into it.
Sprinkle everything with washed and finely chopped herbs, mix and infuse for a day in the refrigerator.

Tip: this Korean asparagus salad with squid can be eaten immediately after cooking, but it still turns out tastier and richer only if it is infused for a day.

Korean salad with asparagus

An amazing Korean dish to be left without attention can be considered a real crime. Its preparation is quite simple, you need a minimum of products, but the result exceeds all conceivable expectations. Already very tasty, incredibly fragrant, a little spicy, but at the same time a delicious creation that will suit any side dish, and is best combined with meat.

You can also try to cook other Korean salads, for example, or.

For a salad with Korean asparagus you need:

500 gr. dry asparagus;
2 large carrots;
6 garlic cloves;
15 gr. seasonings in Korean;
30 gr. 9% vinegar;
5 gr. Sahara;
5 gr. salt;
30 gr. soy sauce;

Korean Asparagus Salad:

Asparagus is broken by hand and placed in a saucepan, poured with water and insisted for three hours, at least. After their expiration, all the water is drained, and the asparagus itself is cut smaller and placed again in a saucepan.
The carrots are washed with a brush, peeled and rubbed on a grater used for preparing Korean salads, poured into a saucepan with asparagus and mixed.
The garlic is peeled and crushed in the garlic, added to the salad.
Products are poured with vinegar, all bulk ingredients are added with soy sauce and mixed, then vegetable oil is added.
A plate is placed on top and the entire contents of the saucepan are pressed down with oppression, in the cool they insist for a day.

Tip: If you pour boiling water over asparagus instead of cold water, it will be much softer. In this case, it is not necessary to keep her under the yoke for a day, and several hours will be enough.

Korean-style asparagus salad with carrots

The peculiarity of such a simple salad is that in the process of cooking all products need to be fried. It is this procedure that allows you to achieve an unsurpassed aroma and rich taste. The salad turns out incredible, even the asparagus in it is special, it acquires a completely different, unusual taste.

Required components:

400 gr. dry asparagus;
2 large cucumbers;
1 large carrot;
5 garlic cloves;
30 gr. greens;
30 gr. soy sauce;
20 gr. oil;
5 gr. salt;
5 gr. red pepper;
5 gr. black pepper;
5 gr. nutmeg;
5 gr. coriander.

Cooking step by step:

Asparagus is poured with boiling water and insisted for about thirty minutes.
Carrots are washed with a brush and immediately cleaned, laid out on a board and cut into thin strips. You can also use a special grater.
Cucumbers are washed and cut into small sticks.
Wash and finely chop the herbs.
Water is drained from the asparagus, squeezed by hand, put in a frying pan, oil is added and fried.
All other products are added there, as well as peeled and minced garlic, spices.
Fry everything for a couple of minutes and put it in a salad bowl.

Tip: add very little oil. It is only necessary so that nothing burns.

Korean asparagus salad

Thanks to Korean-style carrots, all the products used in this case are especially tasty and unusual. The flavor of the dish is simply amazing. That is why it is impossible to resist this dish. It simply does not stay on the table, it looks so appetizing and smells amazing. Even kelp here becomes refined and attractive.

Required components:

300 gr. asparagus beans;
30 gr. lemon juice;
200 gr. carrots in Korean;
200 gr. kelp;
4 gr. salt;
10 gr. soy sauce;
30 gr. refined vegetable oil.

Korean asparagus salad:

First of all, asparagus beans are washed, the tails are cut off and each specimen is cut into three parts in turn.
Pour water into a saucepan, add salt and boil. Add chopped asparagus there and boil for no more than seven minutes.
Ready beans are thrown into a colander, doused with ice water. Thanks to this procedure, it will not lose its attractive color.
Sprinkle lemon juice over the beans.
Korean-style carrots are placed on the board and cut with a knife, attached to the beans.
The same is done with kelp.
The salad is poured with oil and soy sauce, everything is mixed with a spoon as it should.
Transfer the dish to a salad bowl.

Most often, dried asparagus is used for the “Korean” salad, but this dish is no less tasty with asparagus beans. Each of the presented dishes has its own peculiarity. A wide variety of products are added to them, among which there may be seafood, meat, and vegetables. At the same time, the taste is obtained every time new and always excellent. Despite the fact that to this day asparagus is not very popular, such salads should be prepared at least periodically. After all, this is not only an opportunity to diversify the menu, but also another reason to learn something new, to learn completely new variations of Korean salads, so beloved by everyone. Moreover, here you can not be afraid to experiment, vary with the composition. These simple dishes provide a unique opportunity to dream up, add your favorite products and spices, due to which a truly tasty and original culinary creation will appear on the table.

Be sure to try our other recipes that we have put together just for you.

Korean Asparagus is a dish served in many Asian restaurants. But it is quite possible to cook it at home on your own. This treat is not only very tasty, but also healthy, because fuju (asparagus) contains a large amount of fiber and improves the functioning of the gastrointestinal tract.

It is worth starting 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.

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

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

Quick cooking recipe

If the hostess has very little time left, then spicy asparagus can be cooked 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 take wine), 1 large carrot, a couple of cloves of garlic, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following is how to cook Korean asparagus as quickly as possible.

First of all, you need to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time of the ingredient will be reduced to 1 hour.
Carrots are chopped using a special "Korean" grater. But, if it was not at hand, you can use the usual large one.
To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is sent in a saucepan to medium heat. Turn off the stove as soon as the liquid boils.
The marinade is poured over crushed fuju mixed with carrots. The appetizer is placed under oppression and left warm for about 1 hour. Then it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be a great addition to salads. It can also be added to savory meat sauces.

With sesame seeds

To make the dish even more healthy and improve its taste, it is worth adding 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 must also use: 230 g of dried fuju, 1 tsp each. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, spices for Korean carrots and red ground pepper, 100 ml. oils.

Soak asparagus in cold water for at least 5 hours. If you do not withstand the specified time, then the snack will turn out to be too tough and tasteless. Next, the product is squeezed and cut into miniature pieces.
Carrots are crushed with a grater, and then combined with prepared asparagus.
Sesame is roasted in a dry frying pan.
Fuju, carrots, sesame seeds, sugar, salt, seasonings and vinegar are mixed in a separate bowl.
Olive, sunflower or any other vegetable oil in a pan is brought to a boil, after which the rest of the ingredients are poured into it.

The future snack should be in the refrigerator for at least 6 hours. Only after that it can be served at the table.

Korean Carrot Asparagus Recipe

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

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

A ready-made spicy snack can be sprinkled with plenty of chopped herbs and served as an addition to any meat or vegetable 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 understandable. For it, you will need to use the following ingredients: 250 g of 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.

Asparagus is pre-soaked in cold water overnight. Then it is squeezed well and cut diagonally.
Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and fried well in sunflower oil.
Fuju is mixed with prepared vegetables and then marinated in a marinade made from soy sauce, vinegar, sugar, salt and spices.
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 arrange Korean-style asparagus in miniature jars, as it is most often consumed in small portions and can quickly deteriorate when opened.

calories

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this indicator is significantly different for a Korean-style product. An exotic snack has 234 kcal for every 100 g.

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

You have probably met bright bags with interesting dry contents and the name “Asparagus” on the shelves of supermarkets, although this does not even remotely resemble asparagus sprouts. But in reality, it is a semi-finished soy product called fuju, which is obtained from foam - fupi. Hanging fupi takes an elongated shape, dries up and turns out fuju - soy asparagus, which can be used to make soups, main courses and snacks. Or cook soy asparagus with carrots in Korean. And, of course, we will take this as a basis.

Recipe Information

Cuisine : Korean .

Cooking method: cutting .

Total cooking time: 2 h 30 min.

Servings: 2 .

Ingredients:

soy asparagus (dry semi-finished product) - 200 g
medium-sized carrots - 1 piece (about 150 g)
table vinegar 9% - 1 tablespoon
seasoning for Korean carrots - ½ tablespoon
garlic - 2 cloves
soy sauce - 1 teaspoon
salt - to taste
vegetable oil - 80 ml.

Cooking:

Place dry semi-finished soy asparagus in a wide and long container, pour cold water so that it completely covers the asparagus, and leave for 2 hours to soak. After soaking, soy asparagus should be soft and elastic, bend well, and there should be no hard veins inside.
Squeeze out the soaked soy asparagus from excess water, cut into 3-4 cm cubes. Put the chopped pieces of soy asparagus into a deep cup.
Peel the carrots, wash, grate into strips. Add grated carrots to a cup with chopped soy asparagus sticks.
Peel the garlic, wash, grate on a fine grater.
Pour soy sauce and table vinegar into a cup with grated carrots and chopped soy asparagus, add garlic grated on a fine grater, seasoning for Korean carrots, salt to taste and mix well with a spoon.
Heat vegetable oil in a small saucepan over medium heat until white. Pour the ingredients cooked in the cup with hot oil and mix well.
Allow the salad of soy asparagus and carrots to cool well and infuse.

Note to the owner:

if you want to save time, then soak soy asparagus in boiling water for 30 minutes, but it is still recommended to soak soy asparagus in cold water;
the taste of soy asparagus with Korean carrots will become much better if the salad stands in the refrigerator for an hour and a half to two hours.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Fuju or soy asparagus is popular for making Korean-style salads. It saturates the body well, harmonizes with vegetables, hot spices, sesame seeds and soy sauce. You can make an overseas salad with asparagus yourself using the recommendations of professionals to please guests or household members with a new dish.

What is asparagus

The Korean semi-finished product has nothing to do with the famous vegetable. Asparagus is a dried product of a characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. The original piquant taste of fuju makes it a welcome addition to any vegetable. The dish can take a place among dietary products - only 105-115 kcal per 100 grams of ready-made salad. What is Korean asparagus made of and how does it happen:

milk is boiled until foam appears on the surface;
she is removed;
hang up to dry.

The benefits and harms of soy asparagus

It is important for any person to find out what the benefits and harms of soy asparagus are, because this product is not yet so common. Soy asparagus is used by vegetarians because it replaces protein, is included in the menu of athletes and those who lose weight. The benefits of the product are as follows:

it fills the need for protein and essential amino acids;
the product provides prevention of oncology, heart and vascular diseases;
according to preliminary data, isoflavones-phytoestrogens normalize the hormonal background of women during menopause, PMS, and ovarian diseases;
lecithin stimulates the outflow of bile;
noodles normalize metabolism, useful for people with obesity, malfunction of the digestive tract and diabetes;
calcium prevents osteoporosis;
fiber has a positive effect on intestinal motility, improves digestion, removes heavy metals, cholesterol, radionuclides.

The product also has harm, so you should not get carried away with it for the following reasons:

How to cook asparagus the Korean way

To properly cook asparagus in Korean, you first need to start preparing it: for this, the purchased dry product is soaked in cold water until it becomes soft. The soaking process lasts for several hours, but to reduce the time to half an hour, you can pour boiling water over the asparagus. This is an emergency method, you need to resort to it as a last resort, because vitamins and nutrients are destroyed in this way. After soaking, the product should be squeezed out.

Soaked Korean asparagus is ready for the next processing - it can be pickled, boiled in boiling water, fried or stewed. For pickling, it is good to use dressing from vinegar and soy sauce, fry in olive oil with spicy spices, and stew with vegetables and fragrant fillings. You can add Korean fuju to soups, broths, combine with carrots, beets, cabbage.

Korean Asparagus Dressing

The most important ingredient in cooking salads and fuju dishes is Korean asparagus dressing. Classic options include garlic, oil, spices, and soy sauce. The composition of the original includes sesame seeds, wine vinegar, mushrooms and herbs. Korean-style asparagus will turn out delicious with the following variety of dressings, which must be thoroughly mixed:

garlic, bay leaf, apple cider vinegar, red pepper;
green onions, sesame oil, lemon juice, coriander;
garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
garlic, onion, coriander, sesame, soy sauce, paprika;
vinegar, garlic, coriander, onion, ginger.

Korean Asparagus Recipe

For novice cooks, the photos that come with each Korean asparagus recipe will help make cooking easier. From them it will be clear how to properly process the components of the composition in order to get a delicate dish that is pleasant to eat. The simplest option is the classic pickled fuju. It will be more difficult to make a salad with her and vegetables in Korean.

Pickled Asparagus

Cooking time: 4.5 hours.
Servings: 2 persons.
Calorie content of the dish: 250 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: easy.

Korean-style pickled asparagus is a common fast food that is sold in any Asian food store or supermarket. It is easy to cook it yourself, because you only need to soak the asparagus semi-finished product and marinate it. For a richer taste of the dish, after marinating, leave it for a couple of hours in the refrigerator. As a result, the food will be more flavorful.

Ingredients:

semi-finished asparagus - 125 g;
water - 200 ml;
onion - 1 pc.;
vegetable oil - half a glass;
garlic - 2 cloves;
sugar - 20 g;
salt - 10 g;
soy sauce - 40 ml;
apple cider vinegar - 20 ml;
coriander - a pinch;
ground paprika - a pinch;
red ground pepper - 2 g.

Cooking method:

Korean Carrot Asparagus Recipe

Cooking time: 6.5 hours.
Servings: 2 persons.
Calorie content of the dish: 246 kcal.
Purpose: for a snack.
Cuisine: Korean.

The Korean Carrot Asparagus recipe is considered traditional because it combines two of the most famous Asian foods - carrots and fuju. Mandatory spices to give the dish a recognizable taste are coriander and garlic. Dressing is made from olive or sunflower oil, sesame seeds and sweet and sour soy sauce are added to taste.

Ingredients:

dry asparagus - 150 g;
carrots - 2 pcs.;
onions - 2 pcs.;
sugar - 20 g;
soy sauce - 40 ml;
olive oil - 20 ml;
sesame - 10 g;
vinegar - 10 ml;
coriander - 5 g;
garlic - 2 cloves.

Cooking method:

Soak the asparagus in water for six hours. Cover with a saucer, wring out excess moisture, cut into 5 cm pieces.
Pour in vinegar, sprinkle with sugar, seasonings, squeeze garlic.
Add soy sauce.
Grate the carrots in Korean style, put on the bottom of the bowl.
Place asparagus pieces on top.
Fry the onion half rings to flavor the sauce, pour over the salad with hot oil.
Let's insist.
Korean asparagus salad
- Cooking time: 3.5 hours.
- Servings: 2 persons.
- Calorie content of the dish: 782 kcal.
- Purpose: for a snack.
- Cuisine: Korean.
- Difficulty of preparation: medium.
Korean asparagus salad with beans is considered a gourmet dish that can be served even in gourmet restaurants. It is spiced up with bright green asparagus beans and fresh parsley. A simple dressing is made with olive or sesame oil mixed with apple cider vinegar. For sophistication, it is good to add a couple of drops of balsamic vinegar to the filling.