Korean asparagus is a very unusual appetizer and everyone cooks it differently. In the classical interpretation, this is not even asparagus at all, but a specific soy product called fuju. We have already figured out all the nuances in more detail, and at the same time have collected proven recipes!
1. Korean asparagus in soy sauce
One of the classic recipes for making 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. dry ginger, 0.5 tsp each salt and pepper, 1 bunch of herbs.
Preparation: Soak the asparagus in water for 5-6 hours and change the water to fresh water every hour. Grate carrots on a Korean grater, and finely chop the garlic with a knife.
Combine soy sauce with ginger, sugar and spices to taste. Chop the asparagus in 4 cm pieces, mix with the carrots and garlic, and add the chopped greens. Pour all over with sauce, stir and leave to brew.
2. Korean asparagus with dressing
If you have ready-made asparagus dressing in a bag, it's even easier!
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 cubes. Grate carrots on a Korean grater, and squeeze the garlic or chop finely.
Stir everything together with the dressing and leave in the refrigerator for 2 hours. After this time, mix again and add chopped herbs to taste.
3. Fast Korean style asparagus
If 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 each sugar, paprika and coriander, 2 cloves of garlic, 3 tsp. soy sauce.
Preparation: Pour boiling water over the asparagus, press down with a load and leave for 2-3 hours, changing the water as it cools. Grate carrots on a Korean grater, and finely chop the garlic.
Mix all ingredients and add spices. Pour oil, vinegar and soy sauce there, mix well and send to the refrigerator for several hours.
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4. Korean asparagus with onions
You can add a little green along with regular onions.
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. Chop the onion in half rings, and grate the carrots on a Korean grater, and fry them until golden brown in oil.
Put the roast to the asparagus, stir and add vinegar, spices and crushed garlic there. Let the dish sit for a couple of hours, and ideally leave it in the refrigerator overnight.
5. Korean-style asparagus with lemon
Citrus notes are clearly felt in the finished snack.
You will need: 100 g dried soy asparagus, 1 carrot, 2 cloves of garlic, 1 lemon, 2 tbsp. sugar, 1 tsp each. salt, coriander and paprika, 3 tbsp. vegetable oil.
Preparation: Chop the asparagus into pieces, cover with water and leave to swell overnight. Squeeze it lightly and rinse it, and add grated carrots and a little lemon zest on a Korean grater.
Mix lemon juice with butter, sugar, salt, crushed garlic and spices. Pour the marinade over the asparagus and leave to rise for at least an hour, or better, longer.
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6. Korean Asparagus with Wine Vinegar
Wine vinegar in the finished dish feels very 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 tablespoon each. sugar, coriander, salt and dried garlic, 4 tbsp. wine vinegar, 30 ml of soy sauce.
Preparation: Soak the asparagus for 8 hours, changing the water periodically, and chop it. Add Korean grated carrots and chopped feathers and lightly fried onions.
Chop the garlic, add all the spices and cover the asparagus with vegetable oil. Pour soy sauce, wine vinegar there and mix well, and then leave for a couple of hours in the refrigerator.
7. Korean asparagus with chili
The 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. dry ginger, 2 tbsp. sugar, 30 ml of olive oil, 2 tsp. vinegar, chili, half a bunch of cilantro.
Preparation: Cover the asparagus with water overnight to swell, then chop. Chop the carrots on a Korean grater, and finely chop the garlic and chili.
Combine soy sauce, olive oil, vinegar and all the spices, and pour this marinade over the asparagus and vegetables. Add chopped cilantro there, leave everything together to infuse under the lid for a couple of hours.
8. Korean-style asparagus with mushrooms
Take ordinary 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: Cover the asparagus with water for 5-6 hours, rinse and cut into slices. Grate carrots on a Korean grater, and cut the mushrooms into thin slices.
Mix everything together and add the crushed garlic with spices. Pour the soy sauce and butter there, mix well and leave in the refrigerator overnight under a small press.
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9. Korean Green Asparagus
Keep the 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 boiling water for literally 30 seconds. Cut it into pieces and top with soy sauce and sesame oil. Give the spices and sesame seeds, stir and leave the appetizer to brew.
10. Korean Asparagus Beans
And at the end, we want to supplement this selection with a recipe for cooking green asparagus beans, so that the picture is complete.
You will need: 250 g of asparagus beans, 1 carrot, 2 cloves of garlic, 15 ml of vegetable oil, 1.5 tsp. vinegar, 1 tsp. sugar, salt, 0.5 tsp each. coriander, red and black pepper.
Preparation: Boil the beans 6-8 minutes after boiling until soft and rinse with cold water. Add crushed garlic and carrots grated on a Korean grater to it.
Pour vinegar and oil to the asparagus beans with carrots, add sugar, salt and all the spices, and mix. Leave the dish in the refrigerator for several hours.