Source: sportle.ruKorean asparagus is a very unusual appetizer, and everyone prepares it differently. In its classic interpretation, it's not even asparagus at all, but a specific soy product called fuzhu. We've delved into all the nuances in detail and gathered proven recipes!
1. Korean Asparagus in Soy Sauce
Source: sushitian.ruOne of the classic recipes for preparing that very Korean asparagus.
You will need: 200 g dried soy asparagus, 1 carrot, 3 cloves of garlic, 30 ml soy sauce, 2 tbsp sugar, 2 tsp dried ginger, 0.5 tsp salt and pepper each, 1 bunch of herbs.
Preparation: Soak the asparagus in water for 5-6 hours, changing the water every hour. Grate the carrot on a Korean grater, and finely chop the garlic with a knife.
Mix the soy sauce with ginger, sugar, and spices to taste. Cut the asparagus into pieces up to 4 cm, mix with carrots and garlic, and add chopped herbs. Pour the sauce over everything, mix, and let it steep.
2. Korean Asparagus with Dressing
Source: pinterest.ruIf you have a ready-made asparagus dressing in a packet – it's even simpler!
You will need: 110 g dried soy asparagus, 80 g dressing, 130 g carrots, 1 clove of garlic, 20 g cilantro.
Preparation: Soak the asparagus in water for 8 hours, changing it periodically, then rinse and cut into strips. Grate the carrot on a Korean grater, and press or finely chop the garlic.
Mix everything together with the dressing and refrigerate for 2 hours. After this time, mix again and add chopped herbs to taste.
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3. Quick Korean Asparagus
Source: attuale.ruIf you don't have time to soak the asparagus for 5-8 hours, you can try pouring boiling water over it.
You will need: 200 g dried soy asparagus, 100 g carrots, 1 tsp salt, 2 tsp vinegar, 3 tbsp olive oil, 1 tsp sugar, paprika, and coriander each, 2 cloves of garlic, 3 tsp soy sauce.
Preparation: Pour boiling water over the asparagus, weigh it down, and leave for 2-3 hours, changing the water as it cools. Grate the carrot on a Korean grater, and finely chop the garlic.
Mix all ingredients and add spices. Pour in the oil, vinegar, and soy sauce, mix well, and refrigerate for several hours.
4. Korean Asparagus with Onion
Source: gastronom.ruYou can add a little green onion along with regular onion.
You will need: 200 g dried soy asparagus, 1 carrot, 1 onion, 3 cloves of garlic, 70 ml olive oil, 1 tsp vinegar, spices.
Preparation: Soak the asparagus in water overnight, rinse, and cut into portions. Slice the onion into half-rings, grate the carrot on a Korean grater, and sauté them in oil until golden.
Add the sautéed vegetables to the asparagus, mix, and add vinegar, spices, and crushed garlic. Let the dish steep for a couple of hours, or ideally, leave it in the refrigerator overnight.
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5. Korean Asparagus with Lemon
Source: productplanet.ruCitrus notes are distinctly felt in the finished appetizer.
You will need: 100 g dried soy asparagus, 1 carrot, 2 cloves of garlic, 1 lemon, 2 tbsp sugar, 1 tsp salt, coriander, and paprika each, 3 tbsp vegetable oil.
Preparation: Cut the asparagus into pieces, cover with water, and leave to swell overnight. Lightly squeeze it and rinse, then add grated carrot (on a Korean grater) and a little lemon zest.
Mix lemon juice with oil, sugar, salt, crushed garlic, and spices. Pour the marinade over the asparagus and let it steep for at least an hour, or preferably longer.
6. Korean Asparagus with Wine Vinegar
Source: kulinaria1914.ruWine vinegar in the finished dish tastes completely different from regular or apple cider vinegar.
You will need: 250 g dried soy asparagus, 1 onion, 200 g carrots, 120 ml vegetable oil, 1 tbsp sugar, coriander, salt, and dried garlic each, 4 tbsp wine vinegar, 30 ml soy sauce.
Preparation: Soak the asparagus for 8 hours, changing the water periodically, and then chop it. Add grated carrot (on a Korean grater) and onion sliced into feathers and lightly fried.
Finely chop the garlic, add all spices, and pour vegetable oil over the asparagus. Also, pour in the soy sauce, wine vinegar, and mix thoroughly, then refrigerate for a couple of hours.
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7. Korean Asparagus with Chili
Source: foodhouse48.ruThe perfect recipe for spicy food lovers!
You will need: 200 g dried soy asparagus, 1 carrot, 2 cloves of garlic, 30 ml soy sauce, 1 tsp dried ginger, 2 tbsp sugar, 30 ml olive oil, 2 tsp vinegar, chili pepper, half a bunch of cilantro.
Preparation: Soak the asparagus in water overnight until it swells, then cut it. Grate the carrot on a Korean grater, and finely chop the garlic and chili.
Mix soy sauce, olive oil, vinegar, and all spices, and pour this marinade over the asparagus and vegetables. Add chopped cilantro, and let everything steep together under a lid for a couple of hours.
8. Korean Asparagus with Mushrooms
Source: in.pinterest.comJust use regular fresh champignons – that's enough.
You will need: 250 g dried soy asparagus, 80 g carrots, 250 g mushrooms, 3 cloves of garlic, spices, 25 ml olive oil, 50 ml soy sauce, 50 ml vinegar.
Preparation: Soak the asparagus in water for 5-6 hours, rinse, and cut into pieces. Grate the carrot on a Korean grater, and slice the mushrooms thinly.
Mix everything together and add crushed garlic with spices. Pour in the soy sauce with oil, mix well, and refrigerate overnight under a light press.
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9. Green Asparagus Korean Style
Source: pinterest.ieHere's a recipe for regular asparagus too!
You will need: 400 g asparagus, 40 ml sesame oil, 1 tsp soy sauce, 20 g sugar, spices, 15 g sesame seeds.
Preparation: Trim the ends of the asparagus and boil in water for just 30 seconds. Cut it into pieces and pour soy sauce with sesame oil over it. Add spices and sesame seeds, mix, and let the appetizer steep.
10. Korean Style Green Bean Asparagus
Source: juicyworld.ruAnd finally, we want to complete this selection with a recipe for string bean asparagus, to make the picture complete.
You will need: 250 g green beans, 1 carrot, 2 cloves of garlic, 15 ml vegetable oil, 1.5 tsp vinegar, 1 tsp sugar, salt, 0.5 tsp coriander, red and black pepper each.
Preparation: Boil the green beans for 6-8 minutes after boiling until tender, then rinse with cold water. Add crushed garlic and grated carrot (on a Korean grater).
Pour vinegar and oil over the green beans with carrots, add sugar, salt, and all spices, and mix. Let the dish steep for several hours in the refrigerator.