Korean soybean asparagus salad. Korean-style soy asparagus salad. Korean carrot salad

Korean-style asparagus is not everyone's usual green pods, which crunch in the mouth when raw. Korean Asparagus Salad (or Fuju, as it is also called) is a dish made from dried froth made from boiling soy milk. Although it does not sound very tasty, domestic nutritionists speak quite well of the product. At the same time, modern residents of Korea and China are not even aware of the existence of such a recipe.

How to Make Korean Asparagus Salad - 15 Varieties

Korean-style asparagus can be purchased in the market in Korean ranks, as well as in specialty stores. It is also easy to order online via the Internet for home delivery. Usually it is sold dry in packages of 400 and 500 g, and after soaking in water, up to 1.5 liters of a ready-to-eat product is obtained, but then it is simply not tasty.

Do not eat semi-cooked fuji. Since it is a semi-finished product, without final preparation and proper spices, the dish tastes absolutely unattractive.

Ingredients for the dish:

• dry asparagus (half a packet, about 200 grams);
• 400 grams of Korean carrots;
• two medium onions;
• greens (parsley, dill), 50 grams each;
• ground red, black and allspice peppers 0.5 tsp each. everyone;
• soy sauce - 1 tablespoon;
• 5-6 medium garlic cloves;
• salt to taste.

Cooking steps:

1. Break the asparagus in Korean, put in a bowl, add water at room temperature, salt and leave for half an hour or an hour (the product should not be rubbery).
2. Cut the onion into half rings and fry it in vegetable oil until half cooked. Send soaked asparagus to him and stew with spices.
3. Finely chop the garlic and pour into a frying pan. Bring the asparagus and onion until tender.
4. Cool the resulting dish and mix it with Korean carrots.
5. Season the salad with soy sauce. Sprinkle with herbs.

Parsley and dill add flavor, summer freshness and new colors to all your salads.

Whatever salad or appetizer is made using asparagus, the procedure for its preparation always remains the same: soak the dry product in salted water until soft. Only then will it be ready for culinary use.

If we talk about the healthiest salad in the budget segment of domestic cuisine, then this extraordinarily delicious Korean-style asparagus salad will certainly take this place.

The recipe uses:

• asparagus (200 dry product);
• eggplant - 2 small pieces;
• tomato - one;
• sweet yellow pepper - 1 pc.;
• Korean carrots - 150 grams;
• hard-boiled eggs - 2 pcs;
• chicken breast - 400 grams;
• juice of half a lemon;
• spices (black and allspice ground pepper, salt, bay leaf).

Recipe:

1. Cut the eggplants into cubes, after peeling the skin from them. Fry in a little vegetable oil. When done, cool them and dry them from excess oil.
2. Cook chicken breast in spices and bay leaf.
3. Chop all the ingredients into small pieces of 0.5 cm thick, mix with Korean carrots and season with lemon juice.

Since in terms of its calorie content, fuju can be equated to buckwheat porridge or a serving of durum wheat pasta, a salad from it can also act as a main dish. This option is a warm Korean-style asparagus salad.

Ingredients:

• dry asparagus in Korean 200 grams;
• one large onion;
• 400 grams of beef collar;
• salad peppers - 3 pieces;
• mayonnaise 100 grams;
• spices (black pepper, salt).

Cooking technology:

1. Fry the beef in medium-sized pieces over high heat. Achieve medium doneness. This takes about 3 minutes. Remove the meat. In the same pan, fry the Korean asparagus with spices.
2. Fry the onion until golden brown, send chopped bell peppers to it. Bring to readiness.
3. Mix all available ingredients. Add spices to taste. Season the dish with mayonnaise.

The time it takes to prepare a spicy fuju with vegetables is only 20 minutes. And the number of servings that will be obtained from the ingredients listed below is 6. The pungency of red pepper in the salad accelerates the metabolism and sets you up for a productive mood.

Ingredients:

• two large onions;
• 200 grams of Korean carrots;
• hard cheese (40-45% fat);
• hot red pepper;
• green cucumber - 2 pieces;
• canned corn - 200 grams;
• juice of half a lemon;
• vinegar 9% - 100 ml;
• salt, black pepper, sugar.

Preparation:

Salad ingredients do not require heat treatment. It is only necessary to pre-marinate the onions (cut into quarters into rings) in vinegar with salt and sugar. And of course, fry the fuju with spices and hot peppers.

100 grams of butter contains more than 500 kcal. Salad with butter, Korean asparagus and vegetables cannot be called dietary. But due to the fact that it optimally combines products containing complete protein, fats and complex carbohydrates, such a dish will be useful both for a festive table and for a snack at work.

Salad ingredients:

• soaked asparagus 300 grams;
• butter - 150 grams;
• one green apple;
• processed cheese - 200 grams;
• juice of a third of a lemon;
• garlic - 2 cloves;
• spices to taste, always salt.

Recipe:

1. Sauté the Korean style asparagus with salt and black pepper. Grate the apple, season it with lemon juice.
2. Cut the butter and melted cheese into equal cubes.
3. Layer the ingredients: first asparagus, then butter and processed cheese. Lay the grated apple on top and then the garlic, passed through the press.
4. Can be served at the table.

Due to the fact that Korean-style asparagus generally takes on the taste of the product with which it is mixed, it is quite convenient to combine it with those ingredients to which little is suitable from the usual components of salads.

Ingredients:

• soaked Korean asparagus in the amount of 200 grams;
• Georgian lavash - 2 pieces;
• goat cheese - 300 grams;
• dill - 50 grams;
• spices to taste.
• mayonnaise - 80 grams.

Recipe:

1. In a separate bowl, combine finely chopped fuja with goat cheese, chopped herbs, and mayonnaise. Add spices (mushroom seasoning can be used, chicken can be used).
2. Spread the mixture on pita bread and roll into rolls. Leave for half an hour for the dish to "grab". Rolls can be cut into small pieces of 3-4 cm.

Korean-style asparagus is one of vegetarians' favorite salad ingredients. There are few other products (except meat), from which you can just as easily obtain complete proteins, essential amino acids.

Ingredients:

• soaked Korean asparagus 300 grams;
• two medium onions;
• two small eggplants;
• 500 grams of champignons;
• tomato - 3 pieces (small);
• juice of half a lemon;
• salt, black pepper, sugar.

Cooking steps:

1. Fry the asparagus with the onion until golden brown. Add spices and salt there.
2. Cut the vegetables into medium-sized pieces and grill them on a wire rack.
3. Put several pieces of each of the vegetables on a serving plate. In this case, the fried asparagus with onions is already cooked and cooled down. We also put them on a serving plate.
4. On top of the served plate, draw any simple symbol (in the Japanese style) with the help of sauce.

Salad ingredients:

• soaked Korean asparagus 400 grams;
• two large onions;
• 200 grams of beans;
• bell peppers - 3 pcs.;
• juice of half a lemon;
• mayonnaise;
• salt, black pepper.

Technological process:

• We put the asparagus and beans to soak. Next, boil the beans for an hour. And fry the asparagus with the onion until golden brown. Add spices and salt there.
• Cut the sweet pepper into slices, strips. We mix the ingredients. Add some salt to the dish. We fill with mayonnaise.

To make the salad lighter, you can replace mayonnaise with sour cream combined with mustard.

• We spread the salad to everyone on a serving plate.

You can list the advantages and disadvantages of Korean asparagus for a long time, as well as why it is vitally indicated for certain groups of people. The positive aspects of the regular use of this product in the diet can be attributed to the fact that this semi-finished product contains a lot of protein, vitamins and microelements (magnesium salts, selenium, iron, calcium) - therefore it can replace meat products (there are all amino acids necessary for a person, and this very attractive to vegetarians who need a constant supply of complete proteins of non-animal origin.

Ingredients:

• asparagus in Korean swollen and boiled with spices in the amount of 300 grams;
• vegetarian mayonnaise 80 grams;
• parsley dill;
• salt to taste.

Recipe:

Combine cooked asparagus with Korean carrots and season with salt. Add finely chopped herbs and season with mayonnaise. Vegetarian mayonnaise is made without eggs or milk.

This salad takes no longer than five minutes to cook. But the benefits are great.

Vegetarian salad with asparagus is not dietary. Due to the presence of a large amount of salt and pepper in the dish, after eating it, water is retained in the body and weight gain occurs.

Due to the high percentage of fiber and other insoluble fibers, Korean asparagus favorably promotes digestion, stimulates peristalsis, and treats constipation. And also due to the fact that the calorie content of the product is 330 kcal per 100 gram portion, it can act as a full meal.

It takes 15-20 minutes to cook Lean Korean Caesar salad with asparagus and the following products:

• swollen soybean asparagus 200 grams;
• cherry tomatoes (you can replace them with any other small ones) 200 grams;
• 1 bunch of fresh green lettuce leaves
• white bread crackers 120 grams;
• olive or unrefined vegetable oil - 4 tablespoons;
• garlic 3 cloves;
• 1 teaspoon mustard
• soy sauce 1.5 teaspoons.

How to make a salad?

1. Cut ready-made swollen asparagus into small cubes. And tomatoes for beauty - into 4 parts. Lettuce leaves must be torn apart so that they do not taste bitter.
2. To make the sauce, combine 2 tablespoons of butter, soy sauce, and mustard.
3. Combine all the salad ingredients and season. Crackers, so that they do not get wet, are added immediately before serving.

Korean asparagus contains phytoestrogens - plant estrogens, which, in principle, are the main female sex hormones (they stimulate immunity, prevent osteoporosis, increase libido, reduce the risk of breast cancer, isoflavones help with PMS and endometriosis). Mushrooms can also be classified as estrogen-producing foods. Therefore, this salad is a real treasure of female beauty and youth.

Ingredients:

• soaked Korean asparagus 400 grams;
• two small onions;
• 400 grams of champignons;
• sweet pepper - 1 pc.;
• juice of half a lemon;
• mayonnaise;
• salt, black pepper, garlic, herbs, seasonings to taste.

Recipe:

1. Fry the asparagus in seasoned vegetable oil, garlic and herbs.
2. Marinate the onions as you did for the Coated Fish recipe.
3. Slice the bell peppers into skewers.
4. Mix all the ingredients together.
5. Make a dressing with lemon juice and mayonnaise.
6. Season the salad.

"Red" seasonings are ideal for Korean asparagus: red pepper, paprika, turmeric, curry.

Thanks to its fibers, Korean asparagus dishes are able to lower blood cholesterol levels by reducing the absorption of its fractions in the gastrointestinal tract, thus reducing the risk of atherosclerosis, and at the same time the semi-saturated fatty acids that are found in fuju. prevent coronary heart disease.

Ingredients:

• chicken liver - 200 grams;
• soaked (ready-made) asparagus in Korean 300 grams;
• lettuce mix - 200 grams;
• greens - parsley, dill;
• mustard, lemon juice, soy sauce - 1 tablespoon;
• fresh flower honey - 1 tsp;
• olive oil and vegetable - 2 tablespoons each;
• salt, pepper - to taste.

Salad recipe:

1. Fry the chicken liver in vegetable oil until tender.
2. Cut the liver into cubes. Cut greens and asparagus together.
3. Mix all the ingredients together. Season with sauce made from: honey, mustard, olive oil.

Selenium, found in Korean asparagus, is a good prevention of colon and prostate cancer in men.

Salad ingredients:

• softened soy asparagus - 400-500 grams;
• sugar, salt - 1 tbsp. spoons;
• ground red and black pepper - 1 tsp;
• one head of young garlic;
• carrots 2 pieces;
• onions - 2 pieces;
• vegetable oil - 0.5 cups.

How to make a real mens salad with asparagus in Korean:

1. Prepare the asparagus as directed on the package and drain off excess water.
2. Cut the onion into half rings. Grate the carrots. Stir these ingredients, salt, season with 2 tbsp. vegetable oil.
3. Grate the garlic, send it in one bowl to the remaining vegetable oil, pepper.
4. Mix all the resulting blanks.
5. Bon Appetit.

Despite all its benefits, Korean asparagus soy oxalates can accumulate in the kidneys, and fuju also contains substances that interfere with reducing the functional activity of the thyroid and pancreas.

Ingredients:

• one chicken fillet is about 300 grams;
• Korean carrots 300 grams;
• Korean-style asparagus soaked in water for two hours;
• Crimean red onion;
• white cabbage 200 grams;
• mayonnaise 200 ml;
• cranberries 0.5 cups;
• two cloves of young garlic;
• salt to taste;
• parsley (for decoration).

For the sauce:

• Peel the garlic and grate finely.
• Mix with mayonnaise, salt a little.

Recipe:

1. Boil the chicken fillet until cooked, cool, dry and disassemble into fibers.
2. Peel the onion and cut into thin half rings. Cut the asparagus into cubes.
3. Finely chop the cabbage, lightly salt and mash with your hands, pre-salting so that she lets the juice.
4. Wash the cranberries, discard in a colander, let the water drain completely.
5. Lay the prepared foods in layers in the following order: chicken meat - onions - cabbage - carrots - asparagus. Grease each layer with sauce and add a little salt.
6. Garnish the salad with cranberries and herbs on top.

Korean-style asparagus is a fairly allergenic product. Persons with a predisposition to allergic reactions are not advisable to use it.

Ingredients:

• soy asparagus 300 grams;
• sesame seeds 100 grams;
• Korean carrots 200 grams;
• garlic;
• soy sauce - 2 tsp;
• half a onion.

Preparation:

1. Cut the onion into half rings, cut the asparagus into cubes. Combine these ingredients with Korean-style carrots.
2. Make a salad dressing with soy sauce, grated garlic, and sesame seeds.
3. Season with ingredients and refrigerate for 2 hours. Let the salad cool.

Korean carrots can be replaced with regular carrots cooked with spices, vinegar and vegetable oil.

It should be immediately clarified that soy asparagus has nothing to do with ordinary asparagus. The latter is a vegetable, and the former is a product obtained artificially from soybeans. Basically, soy asparagus is a foam collected from boiled soy milk and dried. The product is inexpensive, has a neutral taste, therefore it is suitable for preparing various dishes. The most popular option is soy asparagus salad.

It must be said that the described product is called soy asparagus exclusively on the territory of our country and neighboring countries. In Asia, it is called differently, for example, the Chinese call it fuju, and the Japanese call it yubu.

The product contains a lot of vegetable protein, so it saturates well and is well absorbed. But it should be borne in mind that soy asparagus is quite high in calories, 100 grams of dry product contains almost 400 kcal! But when consumed in moderation, the product is very useful.

Asparagus is sold in dry form, so you need to prepare it before preparing the salad. If you have time, pour cold water over the asparagus and leave for 6-8 hours until softened. If there is no time, then the asparagus can be poured with boiling water and cooked at a low boil for about 20 minutes. But the last preparation option should be used only in emergency cases, since boiling destroys vitamins and valuable amino acids.

After this preparation, the asparagus can be used for further processing. It can be pickled or fried.

The finished asparagus is mixed with the rest of the salad ingredients. The dish is seasoned with vegetable oil with the addition of vinegar or lemon juice, but there are also recipes for salads with mayonnaise.

Interesting facts: soy is the only plant-based food product, the benefits of which are still controversial. On the one hand, it contains a lot of useful substances, on the other hand, soy contains substances similar to female sex hormones, that is, when using soy products there is a risk of developing hormonal imbalance.

Korean soybean asparagus salad

There are many options for Korean soybean asparagus salad, we offer a very simple recipe that uses ready-made Korean carrots.

• 200 gr. dry asparagus;
• 400 gr. ready-made salad "Korean carrot";
• 2 medium onions;
• 50 gr. parsley and dill;
• 0.5 teaspoon of black, red and allspice ground pepper;
• 1 tablespoon soy sauce
• 5-6 cloves of garlic;
• salt to taste;
• oil for frying.

Soak the asparagus in water, when it becomes soft, cut into slices 2.5-3 cm long. Cut the onion into thin ring halves. Fry the onions in vegetable oil until translucent. Add chopped asparagus to the onion and, reducing the heat, simmer for 10 minutes under the lid. Add spices and finely chopped garlic to the pan, add heat and fry, stirring for 2-3 minutes. We transfer the fried foods to a plate to cool down faster.

Mix asparagus and onion with ready-made Korean carrots (purchased or homemade). Season with soy sauce, sprinkle with finely chopped herbs.

Advice! Optionally, add a spoonful of wine vinegar to this salad.

Asparagus salad with vegetables

Soy asparagus salad with vegetables is a light and tasty snack.

• 250 g dry asparagus;
• 3 cloves of garlic;
• 2 tablespoons of soy sauce
• 100 ml of vegetable oil;
• 1 teaspoon vinegar
• 1 teaspoon red hot pepper;
• dill, parsley, salt, ground coriander to taste;
• 1 small onion

Fill the soy asparagus with water for several hours. When the asparagus is soft, cut it into slices about 2 cm long.

• 100 g soy asparagus;
• 1 cucumber;
• 1 carrot;
• 100 g cherry tomatoes;
• 100 g hard cheese, it is advisable to take sufficiently salty cheese so that it tastes good in the salad;
• 2 tablespoons olive oil
• seasoning for Korean salads to taste.

Soak the asparagus in cold water for several hours. When the asparagus is soft, rinse it with clean water and wring it out. Cut into slices 1-2 cm long. Sprinkle with spices for Korean salads.

Advice! When buying spices, pay attention to the fact that there are different options - very hot, medium hot and soft. Choose according to your taste.

We clean the carrots, rub them with long narrow blocks using a special grater. Rub hard cheese and fresh cucumber in the same way. Mix vegetables and cheese with asparagus, add cherry tomatoes, cut in half. We fill with vegetable oil. It is recommended to serve the salad in portions, placing it on a plate covered with lettuce leaves. It is recommended to serve white bread toasts with the salad.

Light green bean salad

A light version of the salad made with soy asparagus with.

• 250 g green beans;
• 200 gr. soy asparagus;
• 1 fresh cucumber;
• 1 onion;
• 1 pod of bell pepper;
• soy sauce for dressing.

Cut the soy asparagus soaked in water in advance into pieces about 2 cm long. Peel the fresh green beans, cut them into pieces of the same length as the asparagus. Dip the beans in salted boiling water and cook for about 5-7 minutes. We drain the liquid through a colander and cool. Mix with asparagus.

Asparagus is rarely seen on the table and is most often due to the fact that the hostesses simply do not know how to cook it properly, what dishes with her participation are generally. A special place among all the recipes is occupied by a salad with asparagus and carrots in Korean. Asparagus in them becomes simply unusually tasty. And cooking such dishes is as easy as shelling pears. 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 in our piggy bank of recipes, there are also cooking options as well. Therefore, carefully study our entire cookbook and choose the dishes to your liking.

Eggplants are often found in Korean dishes, but very few people have tried them in this interpretation. It turns out amazingly tasty. Salad can be classified as budgetary, 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 g Korean carrots;
• 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:

1. Eggplants are initially washed, if desired, freed from the skin, cut into small squares and poured into a frying pan. Oil is added there and fried. After that, they are already laid out on a napkin, dried.
2. Asparagus is poured over with water, salted and left alone until soft. Then the water is drained, and the asparagus itself is cut into small pieces.
3. Put the chicken in a saucepan, fill it with water, add bay leaf and a little salt, boil for about twenty-five minutes. This time should be enough for her. After it is cooled, without taking it out of the broth, cut into small cubes.
4. Put eggs in a saucepan, fill them with water and boil for no more than twelve minutes. After their expiration, the boiling water is drained, and cold water is poured in which they are cooled. Then they are already peeled and cut into cubes.
5. The tomato is washed, rubbed and cut into pieces.
6. Cut the bell pepper, remove the seeds and cut the veins, cut into medium pieces.
7. Korean carrots are slightly chopped.
8. Pour all prepared foods into a salad bowl, pepper and season with lemon juice, mix with a spoon.

Important! To get rid of the bitterness of eggplants, after chopping them, you need to salt them and let it brew for about thirty minutes. Bitterness will also go away with the extracted juice. Then you only need to rinse them.

Korean asparagus salad

Seafood, especially squid, is incredibly tasty in salads. 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 and 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 g 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 garlic cloves.

Korean asparagus salad recipe:

1. Asparagus is poured with water and insisted for about three hours.
2. Carrots are washed with a brush, peeled and then rubbed on a special grater to get thin but long strips.
3. The carrots are salted and crushed with your hands, they do not bother for an hour.
4. The squids are taken out of the jar and cut into small pieces with a knife.
5. The water from the asparagus is drained and cut lengthwise into two parts, overturned in a colander and poured over with boiling water.
6. Put asparagus and squid in a bowl with carrots.
7. In the center of the bowl, make a small dimple and pour all the spices, peeled and chopped garlic, and vinegar there.
8. The oil is poured into a frying pan and heated, spices are poured over it.
9. Sprinkle everything with washed and finely chopped herbs, mix and insist in the refrigerator for 24 hours.

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

Korean salad with asparagus

An amazing Korean dish can be considered a real crime if left unattended. Its preparation is quite simple, a minimum of products is needed, but the result exceeds all imaginable expectations. Already very tasty, incredibly aromatic, a little spicy, but at the same time delicious creation that goes well with any side dish, and best of all goes with meat.

You can also try other Korean salads like 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:

1. Break the asparagus with your hands and place it in a saucepan, fill it with water and leave for at least three hours. After their expiration, all the water is drained, and the asparagus itself is cut smaller and again placed in a saucepan.
2. Wash the carrots with a brush, peel them and rub them on a grater used to make Korean salads, pour them into a saucepan to the asparagus and mix.
3. Garlic is peeled and crushed in a garlic bowl, added to the salad.
4. The products are poured with vinegar, all bulk ingredients are added with soy sauce and mixed, then vegetable oil is added.
5. Put a plate on top and press down the entire contents of the saucepan with oppression, insist in the cool for a day.

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

Korean asparagus salad with carrots

The peculiarity of such a simple salad is that during the cooking process, 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 to be 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. greenery;
• 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 in stages:

1. Asparagus is poured with boiling water and insisted for about thirty minutes.
2. Carrots are washed with a brush and immediately peeled, laid out on a board and cut into thin strips. You can also use a special grater.
3. The cucumbers are washed and cut into small cubes.
4. Greens are washed and finely chopped.
5. The water is drained from the asparagus, squeezed by hand, put in a frying pan, oil is added and fried.
6. All other products are added there, as well as chopped garlic and spices, peeled and garlic.
7. Fry everything for a couple of minutes and put it in a salad bowl.

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

Korean asparagus salad

Thanks to the Korean carrot, all the products used in this case are especially tasty and unusual. The aroma of the dish is simply stunning. It is because of this that it is impossible to resist this dish. He simply will not stay on the table, it looks so appetizing and smells amazing. Even kelp becomes sophisticated and attractive here.

Required components:

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

Korean asparagus salad:

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

Dried asparagus is most often used for "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 foods are added to them, among which there may be seafood, meat, and vegetables. At the same time, each time the taste is new and always excellent. Despite the fact that asparagus is not very popular to this day, 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 foods and spices, due to which a truly delicious and original culinary creation will appear on the table.

Be sure to check out our other recipes, which we have collected especially for you.

You have probably come across bright packages 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. The suspended fupi takes on an elongated shape, dries up and produces fuju - soy asparagus, which can be used to make soups, main courses and snacks. Or make Korean-style soy asparagus with carrots. And, of course, we will take this as a basis.

Recipe Information

Cuisine: Korean.

Cooking method: slicing.

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.

Preparation:

1. 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 firm, bend well, and there should be no hard veins inside.
2. Squeeze the soaked soybean asparagus from excess water, cut into 3-4 centimeters cubes. Put the chopped pieces of soy asparagus into a deep cup.
3. Peel, wash, grate carrots with straws. Add the grated carrots to a bowl of soy asparagus.
4. Peel the garlic, wash, grate on a fine grater.
5. Pour soy sauce and vinegar into a cup with grated carrots and chopped soy asparagus, add finely grated garlic, seasoning for Korean carrots, salt to taste and mix well with a spoon.
6. Heat vegetable oil in a small saucepan over medium heat until white. Pour the ingredients cooked in a cup with hot oil and mix well.
7. Let the soy asparagus and carrot salad cool well and steep.

Note to the hostess:

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

Details

Asparagus in Korean only outwardly resembles real asparagus, but its taste is completely different. You can buy Korean-style asparagus in stores, usually packs are 500 grams. Such asparagus is made from soy milk, so the product is cholesterol-free.

Korean-style asparagus can be stewed, fried or boiled, but first it must be soaked, preferably in the evening, so that it will stand all night, so it will cook faster. The asparagus extracted from the water after soaking is well wrung out. Korean asparagus can also be used to make a variety of salads.

Korean asparagus salad with spices

Required Ingredients:

• cucumber - 2 pcs.;
• soy asparagus - 250 gr.;
• carrots - 250 gr.;
• onion - one piece;
• garlic - 3 cloves;
• greens (cilantro, parsley, dill);
• red hot peppers - to taste;
• soy sauce to taste;
• vegetable oil - for frying.

Cooking process:

Pour water over the asparagus and leave overnight. If there is no time, then at least two hours.

On a Korean carrot grater, grate the carrots and cucumbers. Attention: do not stir yet. Salt the carrots and sprinkle with vinegar. Let stand for about 30 minutes.

Finely chop the herbs and garlic, mix with carrots and cucumbers, drizzle with soy sauce.

Fry the whole peeled onion in vegetable oil, then remove it (we do not need it), and pour the remaining oil over the salad.

Can be served immediately. Such a salad can be stored in the refrigerator for a long time, up to a month.

Korean asparagus salad with carrots

Required Ingredients:

• soy asparagus - 250 gr.;
• carrots - 600-700 gr.;
• onion - one piece;
• coriander, preferably ground - 4 teaspoons;
• soy sauce - one tablespoon;
• garlic - 5 cloves;
• salt and sugar to taste;
• 6% vinegar - to taste
• vegetable oil - about 70-75 ml;
• ground black and red pepper - one teaspoon each.

Cooking process:

Soak soy asparagus in salted water. Make sure that the asparagus is not too soft. Then take it out, squeeze it well and cut into small pieces.

Chop the carrots as for cooking Korean-style carrots, put in a sufficiently deep bowl, add salt, add vinegar and sugar, stir with effort with your hands until the juice appears. Set the carrots aside for now - let it insist.

At this time, we will prepare the seasoning. To do this, chop the onion into rings and finely chop the garlic. Fry the onions in a pan, then add the pepper and coriander, mix well and lay out the Korean asparagus. Stir, pour in soy sauce and hold in a pan for a minute or two.

Remove the pan and put all the contents in a bowl with carrots. Mix thoroughly, cool and refrigerate.

Salad ready.

Korean asparagus salad with sesame seeds

Required Ingredients:

• soy asparagus - 250 gr.;
• garlic - one clove;
• seasoning for cooking carrots in Korean - one package;
• carrots - one piece;
• salt and sugar - to your taste;
• paprika or hot red pepper - to taste;
• apple cider vinegar - 2 tbsp. spoons;
• vegetable or olive oil for frying.

Cooking process:

Soak Korean-style asparagus in cold water for several hours, and best of all overnight. When ready, take out, squeeze, cut into small pieces.

On a grater for carrots in Korean, grate carrots (you can also grate on a regular fine grater).

Combine asparagus with carrots, add spices, salt and sugar.

Fry the sesame seeds in a dry frying pan, then add to the asparagus and carrots. Drizzle with vinegar.

Heat the oil vigorously and pour into the salad, mix well and gently.

Cool the salad and put it in the refrigerator - two hours will be enough for the salad to soak.

Serve cold. Bon Appetit!