How to cook asparagus in Korean: 5 recipes

There are many recipes for cooking asparagus. Chopped pickled vegetable goes well with main dishes. Due to the content of asparagus in the composition of the salad, the food gets a delicate aftertaste. Traditionally, asparagus is prepared as an independent snack of dried root vegetables. However, butter, carrots, mushrooms, and roasted sesame are often added to the salad. Consider the popular recipes in order, we give a step-by-step instructions for making Korean snacks.

Useful properties of Korean asparagus

1. Asparagus is also called fuzhzhu, the product normalizes the activity of the intestinal tract, eliminates constipation. This feature is determined by the content of a large amount of fiber in the fetus.
2. With regular consumption of snacks stabilizes the work of the heart muscle, improves blood flow,accelerated brain activity. Asparagus is extremely useful for diabetics because it normalizes glucose levels.
3. Useful properties consist in the content of polyunsaturated fatty acids, protein and vegetable fibers. In combination, these compounds have a positive effect on body weight, reducing cholesterol levels.
4. For girls who experience pain during menstruation, endometriosis, asparagus helps to relieve discomfort. In this case, men can avoid cancer of the prostate and intestinal tract.
5. Doctors recommend to use asparagus for people suffering from massive hair loss (formation of bald patches). Vegetable strengthens follicles, accelerates blood circulation to the lymph, nourishes the scalp, promotes accelerated growth of hair.
6. Soy cake mix is ​​rich in calcium, which improves the structure of bone tissue, nails, hair, and skin. At the same time, incoming amino acids allow the cells to carry out fast regeneration, normalize the self-cleaning of the epidermis, and “break up” grease plugs.
7. The soy product smoothes fine wrinkles, eliminates microcracks, nourishes the skin with moisture.In most cases, asparagus restores the salt, alkaline, acid and water balance of the body, prevents premature aging of the dermis.

Important!
Despite the undeniable advantages, asparagus can cause individual intolerance. Do not rush to eat the finished product in large portions, for starters, eat 30-50 grams. and evaluate the response of the body.

If we talk about the shelf life, dry fuzhzhu can lie for a long time, while the finished snack - 2 days.

Asparagus in Korean: a classic of the genre

• garlic - 4 pcs.
• soy sauce - 85 ml.
• dried asparagus - 180—190 gr.
• sugar - 15 gr.
• fine salt - 12-15 gr.
• Table vinegar 6% (optional) - quantity at the discretion
• onion - 1 pc.
• spices for carrots in Korean - to taste
• vegetable oil (for frying) - in fact

1. Soak the asparagus in cold filtered water, leave for 7 hours. After the allotted time, squeeze the slices, chop the vegetable into strips (4-6 cm long). To make the appetizer look nice when serving, chop the asparagus diagonally (a slice will be visible).
2. Next, clean the onion, shred it, start the heat treatment.Pour oil into a frying pan and heat it at maximum power. Reduce the heat of the burner, send the onions to roast. When the vegetable gets a golden crust, turn off the stove.
3. Combine soy sauce with vinegar. Pass the garlic through the press. Pour the oil from the pan into a separate bowl, add the garlic, season the sliced ​​asparagus with the sauce.
4. Add fried onion, granulated sugar and salt, a mixture of table vinegar and soy sauce, spices for carrots in Korean. Stir until smooth.
5. Move the snack in a hermetically sealed container, send in the cold for 4 hours. The duration of exposure directly affects the final result. The salad will be tastier if you insist it for about 6-10 hours.

Korean Asparagus: The Fast Way

• Table vinegar (6-9%) - 55 ml.
• dried asparagus - 225 gr.
• drinking water - 110 ml.
• carrots (large) - 1 pc.
• garlic - 3 cloves
• sunflower oil - 110 ml.
• salt - to taste
• sugar - 15 gr.
• crushed red pepper - 1-2 pinches

1. Boil drinking water, fill it with dried asparagus, leave for 1 hour. Rinse and chop carrots, if possible use a grater for cooking carrot-style Korean (diamond-shaped) salad.
2. Add chopped vegetable to the soaked and squeezed asparagus, squeeze the garlic here.Stir, cover the container with a lid and let it brew for half an hour.
3. Start preparing the marinating composition. Combine seasonings with sugar, salt. Pour in the vinegar solution, transfer the mass to the saucepan, send to the stove.
4. When the mixture starts bubbling (the first bubbles appear), turn off the burner. Fill the cooked mass of asparagus with garlic and carrots. Put a snack under the oppression, soak for 1 hour at a temperature of 25 degrees, then move into the cold.

Creamy Asparagus

• granulated sugar - 20 gr.
• Asparagus - 475 gr.
• lemon juice - 55 ml.
• butter - 60 gr.
• salt - 30 gr.

1. Wash the asparagus, remove the coarse patches (lower area). Boil the fruit for 10 minutes, then turn off the stove. Drain the solution in which the heat treatment was carried out (it is useful for preparing the sauce).
2. Boiled asparagus divided into fibers or chop slices diagonally (slice obliquely). Pour filtered water into a saucepan, add salt, sweeten (if desired), pour in lemon juice. Boil the vegetable for another half hour.
3. Melt the butter in a convenient way, pour into the saucepan. Remove the boiled asparagus, blot with paper towels.Move the snack on flat plates, pour the cream sauce. Serve asparagus with ham, cheese, walnuts.

Asparagus with sesame

• garlic - 2 teeth
• sugar - 5 gr.
• salt - 5-10 gr.
• black sesame - 10 gr.
• white sesame - 5 gr.
• dried asparagus - 230-250 gr.
• oil (vegetable or olive) - in fact
• carrots - 1 pc.
• chopped paprika to taste
• spices for carrots in Korean - 10 gr.
• apple cider vinegar - 55-60 ml.

1. Fill the asparagus with cold drinking water, leave to soak for 5 hours. If possible, soak the vegetable all night. After the allotted period of time, squeeze the composition, chop it up diagonally.
2. Take a grater for cooking carrots in Korean, pass through it washed vegetable. If there is no special fixture, use a regular rake.
3. Combine chopped carrots with chopped asparagus, salt, sweeten (optional), add seasonings. Fry the sesame in a hot, dry frying pan, add to the bulk.
4. Pour in the vinegar solution, put the vegetable or olive oil to warm to the maximum mark. When the mixture boils, fill it with asparagus with carrots and seasonings.
5. Shake the dish several times to prevent damage to the contents. Leave the snack in the cold for 3-5 hours, during which time Korean asparagus will infuse and become especially tasty.

Asparagus with champignons

• vegetable oil - in fact
• champignons - 280 gr.
• dried asparagus - 200 gr.
• onions - 1 pc.
• seasonings for Korean carrots - to taste
• salt - 10 gr.

1. Pour asparagus drinking water, let stand for 3-5 hours. After the specified time has elapsed, remove the vegetable and squeeze it out. Chop the slices diagonally.
2. Rinse and clean the mushrooms, cut them into plates along the leg. Heat the vegetable oil in a pan, fry the mushrooms for a quarter of an hour.
3. After that, pass the onion, after having ground it in half rings. Drain the remaining oil after frying the mushrooms and onion into a separate container, send asparagus to it.
4. Put the dish under the press for 1 hour, then mix with mushrooms, onion, salt. Move to an airtight container, leave for 4 hours in the cold.

Asparagus in Korean has a lot of useful properties, so it is important to learn how to cook it correctly.Consider the recipes for snacks in a creamy sauce, add lemon juice, mushrooms, carrots, onions, favorite seasonings and apple cider vinegar. Vary proportions based on personal preference.

Video: Korean asparagus recipe