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Asparagus salad with carrots and onions. Korean asparagus salad. What is asparagus

Asparagus in Korean is not the usual green pods that crunch in the mouth when raw. Korean asparagus salad (or fuju, as it is also called) is a dish of dried foam from boiling soy milk. Although this does not sound very tasty, domestic nutritionists speak quite well about 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 cook Korean asparagus salad - 15 varieties

Korean-style asparagus can be purchased at the market in Korean aisles, as well as in specialized stores. It is also easy to order online via the Internet with home delivery. Usually it is sold dry in bags 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.

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

Ingredients for the dish:

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

Cooking steps:

Break asparagus in Korean style, put in a bowl, pour water room temperature, salt and leave for half an hour or an hour (the product should not be rubber).
Cut the onion into half rings and fry it in vegetable oil until half cooked. Send soaked asparagus to him and stew with spices.
Finely chop the garlic and add to the skillet. Bring the asparagus and onions to a boil.
Cool the resulting dish and mix it with Korean carrots.
Dress 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 preparing it always remains the same: soak the dry product in salted water until soft. Only after that it will be ready for use for culinary purposes.

If we talk about the healthy salad in the budget segment of domestic cuisine, this place will certainly be occupied by this extraordinary delicious salad from asparagus in Korean.

The recipe uses:

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

Recipe:

Cut the eggplant into cubes, after peeling the skin from them. Fry in a small amount vegetable oil. When ready, cool them and dry them from excess oil.
Weld chicken breast in spices with the addition of bay leaf.
Grind all the ingredients into small pieces 0.5 cm thick, mix with Korean-style carrots and season with lemon juice.

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

Ingredients:

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

Cooking technology:

Fry the beef, cut into medium-sized pieces, over high heat. Achieve medium heat. This takes about 3 minutes. Remove meat. In the same pan, fry the asparagus in Korean style with spices.
Fry the onion until golden brown, send chopped Bell pepper. Bring to readiness.
Mix all available ingredients. Add spices to taste. Fill the dish with mayonnaise.

The time it takes to cook 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 spiciness of red pepper in a salad speeds up the metabolism and sets you up in a productive way.

Ingredients:

two large onions;
200 grams of carrots in Korean;
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.

Cooking:

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

100 grams of butter contains more than 500 kcal. Salad with butter, Korean-style 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, be sure to salt.

Recipe:

Fry the asparagus in Korean style with salt and black pepper. Grate an apple, season it with lemon juice.
Cut butter and melted cheese into equal cubes.
Lay out the ingredients in layers: first the asparagus, then the butter and melted cheese. Lay the grated apple on top and then the garlic passed through the crusher.
Can be served at the table.

Due to the fact that Korean asparagus generally takes on the taste of the product with which it is mixed, it is quite convenient to combine it with those ingredients that are not suitable for the usual components of salads.

Ingredients:

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

Recipe:

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

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

Ingredients:

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

Cooking steps:

Saute asparagus with onion until golden brown. Add spices and salt to it.
Cut the vegetables into medium-sized pieces and fry on the grill on the grill.
Arrange a few pieces of each vegetable on a serving plate. At the same time, fried asparagus with onions are already cooked and cooled down. We also put them on a serving plate.
On top of the served plate, we draw any simple symbol (in the Japanese style) with the help of sauce.

Salad Ingredients:

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

Technological process:

Let the asparagus and beans soak. Next, boil the beans for an hour. And fry the asparagus with onions until golden brown. Add spices and salt to it.
Sweet pepper cut into slices, stripes. We mix the ingredients. We salt the dish. We season with mayonnaise.

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

Put the salad on each serving plate.

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

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:

Mix cooked asparagus with Korean-style carrots, salt. Add finely chopped greens and season with mayonnaise. Vegetarian mayonnaise is made without eggs and milk.

This salad takes less than five minutes to prepare. But the benefits are great.

Vegetarian salad with asparagus cannot be called 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 serving, it can serve as a full meal.

It takes 15-20 minutes to prepare a Caesar salad with Korean asparagus in a lean version and the following products:

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

How to prepare a salad?

Cut the already cooked swollen asparagus into small cubes. And tomatoes for beauty - into 4 parts. Lettuce leaves, so that they do not taste bitter, must be torn.
To make the sauce, combine 2 tablespoons of oil, soy sauce, mustard.
Mix all salad ingredients and dress it. 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 attributed to estrogen-giving foods. Therefore, this salad is a real storehouse of female beauty and youth.

Ingredients:

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

Recipe:

Fry the asparagus in vegetable oil with seasonings, garlic and herbs.
Pickle the onion, as you do for the recipe "Fish under a fur coat."
Slice the sweet pepper into strips.
Mix together all the ingredients.
Make dressing with lemon juice and mayonnaise.
Dress up the salad.

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

Thanks to the fibers included in its composition, dishes with asparagus in Korean 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, semi-saturated fatty acids that are present in fuju, prevent coronary heart disease.

Ingredients:

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

Salad Recipe:

Fry until done chicken liver in vegetable oil.
Cut the liver into cubes. Together with this, cut the greens and asparagus.
Mix together all the ingredients. Season with sauce of: honey, mustard, olive oil.

Selenium, which is part of 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 teaspoon;
one head of young garlic;
carrots 2 pieces;
onion - 2 pieces;
vegetable oil - 0.5 cups.

How to cook real male salad with asparagus in Korean:

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

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

Ingredients:

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

For sauce:

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

Recipe:

Boil chicken fillet until fully cooked, cool, dry and disassemble into fibers.
Peel the onion and cut into thin half rings. Cut the asparagus into cubes.
Finely chop the cabbage, lightly salt and mash with your hands, after salting it so that it starts up the juice.
Wash the cranberries, put them in a colander, let the water drain completely.
Lay out the prepared products in layers in the following order: chicken meat - onions - cabbage - carrots - asparagus. Grease each layer with sauce and lightly salt.
Decorate the salad with cranberries and herbs on top.

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

Ingredients:

soy asparagus 300 grams;
sesame 100 grams;
carrots in Korean 200 grams;
garlic;
soy sauce - 2 tsp;
half an onion.

Cooking:

Cut the onion into half rings, asparagus into cubes. Mix these ingredients with Korean style carrots.
Make a salad dressing with soy sauce, grated garlic and sesame seeds.
Season the ingredients and refrigerate for 2 hours. The salad needs to be chilled.

Korean-style carrots can be replaced with ordinary carrots cooked with spices, vinegar and vegetable oil.

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 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. You can also add it to savory sauces to meat.

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 holiday table. Especially if red sweet is also added to it. bell pepper(1 PC.). 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.

Ready spicy snack you can sprinkle with plenty of chopped herbs and serve it 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 diet menu. Asparagus is high in protein and low in fat.

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, simplest and at the same time original recipes"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 savory dish not at all by chance. 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

amazing Korean dish to ignore 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.
Wash the carrots with a brush, peel them and rub on the grater used for cooking Korean salads, pour into a saucepan with asparagus and mix.
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 asparagus is poured with boiling water, and not 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

Feature so a simple salad 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 used for "Korean" salad dried asparagus, but no less tasty this dish is obtained 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 meals give 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.

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. overseas salad with asparagus you can do it yourself, using the recommendations of professionals to please guests or households with a new dish.

What is asparagus

TO famous vegetable Korean semi-finished product has nothing to do. Asparagus is a dried product of a characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. Original spicy taste fuju makes it a welcome addition to any vegetable. The dish can take a place among dietary products- for 100 grams of ready-made salad there are only 105-115 kcal. 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 know what is the benefit and harm soy asparagus, 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 this is how vitamins and minerals are destroyed. useful material. 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, vinegar, mushrooms and greens. Korean-style asparagus will turn out delicious with the following variety of dressings, which must be thoroughly mixed:

garlic, bay leaf, Apple vinegar, Red pepper;
green onion, 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 obtain tender dish who enjoy eating. by the most simple option considered 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 common fast food, which 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.
Difficulty of preparation: medium.

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:

Asparagus is not only useful product containing a range of vitamin, mineral and antioxidant substances required by the body to support its natural functioning. And, despite the large supply of nutrients, its calorie content is only 39.6 Kcal. This vegetable is used as an excellent addition to cold and hot dishes, salads, soups, the preparation of which is a pleasure. We will present several salad recipes that are easy to prepare and easy to digest.

Asparagus salad with carrots is very tender and light, suitable for celebrating many events. Such a dish is ideal in the summer season when you want to eat something juicy, appetizing and delicious without spending a lot of time on the cooking process. The preparation of such a salad requires the following ingredients:

500 gr. asparagus in Korean;
300 gr. carrots;
4-5 cloves of garlic;
200 gr. vegetable oils;
2 bay leaves;
8 pieces of sweet peas;
a spoonful of granulated sugar;
some salt;
a few tablespoons of apple cider vinegar;
some red ground pepper.

The vegetable is soaked overnight before cooking, and after the time has elapsed, it is thoroughly wrung out to get rid of excess liquid. The soaked and carefully squeezed product is cut into small sticks.
Garlic cloves are peeled, crushed with a garlic clove or ground on a fairly fine grater. Carrots are peeled and also rubbed on a fine grater.
Chopped asparagus, carrots and garlic are mixed.
Making carrot salad dressing requires the following steps. Vegetable oil is mixed with red ground pepper, salt, granulated sugar.
The mixture is put on the stove and brought to a boil, then bay leaves and apple cider vinegar are added to it, mixed, and the fire is turned off. Pour the ingredients with carrots and garlic into the finished sauce and put them in the refrigerator for 2-3 hours so that the salad cools down and the components are completely absorbed.

The calorie content of a dish of asparagus with carrots is 95 Kcal.

It is believed that Korean asparagus salad is dietary, as it is low in calories and high in protein. To prepare the salad, you will need a dry type of vegetable, which can be purchased at any supermarket in the city. Before cooking a dish in Korean, it is necessary to soak the product. It is either soaked in cold water overnight, or poured over with boiling water and left for 1 hour (if you need to cook the dish in a relatively short time). The first method is considered more acceptable, since cold water retains all the useful substances of the product.

You will need the following ingredients:

dry type of asparagus in Korean (1 bag);
3 garlic cloves;
a spoonful of sugar;
some salt;
small bulb;
a couple of spoons of soy sauce;
a couple of spoons of rice vinegar;
a pinch of ground red pepper;
a pinch of coriander;
a little vegetable oil for frying.

Korean asparagus salad is prepared in this way. Before, as in the previous recipe, asparagus is soaked overnight only with cold water.
Swollen and carefully squeezed vegetable sticks are cut into small sticks, their thickness should not exceed 4-5 cm.
Chop a medium onion, fry in a relative amount of vegetable oil (the recipe is such that the salad tastes spicy, but not greasy). Garlic cloves are crushed or crushed in a garlic press.
We take 2 bowls, in one we mix spices from garlic, ground pepper, salt, coriander, and in the other - a mixture of rice vinegar and soy sauce. While the oil is warm, add it to the garlic seasoning, and then pour the mixture over the asparagus.
Next, season with vinegar and soy sauce seasoning, add sugar, mix gently. We remove the finished Korean-style asparagus salad in the refrigerator to give the dish some piquancy.

Korean-style dry asparagus salad - 105 kcal.

soy asparagus salad recipe

The Soy Asparagus Salad recipe consists of:

250 gr. soy asparagus;
250 gr. fresh carrots;
2 fresh cucumbers;
2 st. spoons of traditional soy sauce;
3 cloves of garlic;
apple cider vinegar;
any vegetable oil;
hot pepper (preferably fresh);
parsley;
fresh cilantro;
fresh dill;
1st onion.

The recipe for soy asparagus salad involves the following step-by-step steps. The product is pre-soaked, carefully squeezed out.
Next, we grate cucumbers and carrots on a grater (produced specifically for carrots in Korean). Well, if you are not allowed to be the owner of such a grater, you can cut the vegetables into thin straws. We do not mix the mashed or chopped vegetables yet and keep them separately from each other.
We shift the carrots into a separate bowl or glassware, add vinegar, salt and put aside for a while.
Greens with garlic are chopped, added to them soy sauce and then mix with other ingredients. In the meantime, heat the pan, add a little oil, fry the onion in it.
After frying, we take out the onion from the pan, and pour the salad with “onion” fat. The uniqueness of this salad lies in the fact that it is fashionable to store it in the refrigerator for a long time.

Calorie dish from soy asparagus - 440 Kcal.

In order to prepare a salad of asparagus with chicken, you need to stock up:

200 gr. green asparagus;
one chicken breast;
one can of green canned peas;
one cucumber;
one bell pepper;
leek;
juice of half a lemon;
2 st. spoons of mustard;
olive oil;
a pinch of salt.

What does the recipe suggest?

The vegetable is peeled, cut in half and boiled for several minutes in lightly salted water. Next, we throw the finished asparagus into a colander, cool, cut into small longitudinal straws.
We take out the peas, free from the liquid. Pre-boiled brisket, leek, cucumber, bell pepper are also cut into straws.
Now let's move on to the filling. To prepare the dressing, mix mustard with lemon juice and olive oil.
We spread all the ingredients on a fairly wide dish, carefully pour the prepared dressing. You can decorate the dish with tomato slices to give some charm to the dish. Salad of asparagus and chicken is ready.