Fuzhu or white asparagus in Korean - one of the most common soy products on the shelves of stores. Although with real asparagus this semi-finished product has a similarity only in appearance, nevertheless, the taste of asparagus in Korean liked many consumers. In addition, this soy product is very suitable for dietary nutrition, due to low caloric content and high protein content.
Soy asparagus is usually sold packaged in bags with a standard weight of 400, 450 and 500 g. Of this amount of dry product, a volume of approximately 1.5 liters is obtained. Before cooking, the semi-finished product is soaked in cold water. It is necessary to let it brew for almost a day. However, if you do not have enough time - fuzhu can pour boiling water for 1 hour.
Do not forget after the asparagus tips to squeeze the sticks to remove excess fluid.
The appearance on the market of a fairly new product raises the question of how to cook asparagus in Korean? Fuzhu cook, stew and even fry, but most often salads are prepared from it. Recipes for cooking salads from asparagus in Korean quite a lot.
We offer you some of them.
Marinated Asparagus in Korean
Ingredients:
- soy asparagus - 1 packet;
- garlic - 4 cloves;
- vegetable oil (deodorized) - 6 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- soy sauce - 2 tbsp. spoons;
- sugar - 0.5 tbsp. spoons;
- red and black ground pepper to taste.
Preparation
Cut or crush garlic, sugar and salt mixed with soy sauce. To the chopped asparagus we add marinade and spices, mix, cover the dishes with a lid. We keep in the refrigerator for 10-12 hours, so that the fuzhu is properly marinated.
Asparagus in Korean with carrots
Ingredients:
- soy asparagus - 1 packet;
- carrots - 3 pieces;
- garlic - 4-5 denticles;
- vegetable oil (deodorized) - 1 glass;
- bay leaves - 1 sheet;
- fragrant black pepper - 7 peas;
- salt - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- apple cider vinegar (or rice vinegar) - 5 tbsp. spoons;
- red pepper to taste.
Preparation
Soaked in advance, the asparagus is cut into pieces. We rub the carrot on a small grater, chop the garlic. Stir in the asparagus and carrots with garlic.
To prepare a dressing for asparagus in Korean mix vegetable oil, sugar, salt, pepper. The mixture is put on the fire, bring to a boil, throw the bay leaf and pour apple cider vinegar. After that, immediately turn off the fire. Fill the resulting marinade with asparagus, mix and place in the refrigerator for 3 hours.
For cooking asparagus in Korean, and ready-made seasoning, which is sold in stores. As a component in the dish, you can add 1-2 tablespoons of soy sauce, this will add extra piquancy to the taste.
Salad with asparagus and green beans
Ingredients:
- soy asparagus - 1 packet;
- string beans - 200 g;
- parsley - a few twigs;
- vegetable oil - 50 ml;
- apple cider vinegar - 5 tbsp. spoons.
Preparation
Cut along the string of beans and boil them in water, adding salt. We divide the cooked beans into a colander, allowing the drain of excess liquid. We are waiting for the green beans to cool. Mix beans with asparagus, pour with vegetable oil, combined with vinegar.
Marinated mushrooms with asparagus and radish in Korean
Ingredients:
- Pickled mushrooms (medium size) - 10-12 pieces;
- asparagus soy - 100g;
- fresh radish - 2 pcs .;
- green onions - 10 - 12 feathers;
- sesame oil - 2 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- ground pepper, coriander - for ½ tsp;
- salt to taste.
Preparation
We wash marinated mushrooms and cut them into thin strips. We clean the radish and cut it with straw. Mix mushrooms and radish, pouring them with salt. Let's brew for 10 minutes to get rid of bitterness. Be sure to merge the resulting juice. Add the chopped soaked asparagus, green onions and pour the dressing from sesame oil, lemon juice and spices. Let's put the salad in a salad bowl.
We hope that you will have a taste of fuju prepared salads!
Fans of koey cuisine can continue their acquaintance with her by preparing squid in Korean and tomatoes in Korean .