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What's good about asparagus in Korean? Soy asparagus fuju

Fans of culinary novelties have probably heard about cooking asparagus in Korean. What is the main ingredient of this dish made from? Surprisingly, it is not related to the plant of the same name. And yet such asparagus is a plant food. Should it be included in the menu? Let's get acquainted with the origin and properties of the product!

Korean asparagus is a salad based on a dry semi-finished product, which is most often called asparagus or fuju. The product differs from its grass namesake in that it goes a long way from growing in the garden to serving on the table, as it is made from soy milk. It is brought to a boil, the film formed on the surface of the liquid is removed, it is hung and dried. The result is elongated slices of soy asparagus with an unusually delicate taste.

Fuzhu - healer-delicacy

Having found out what Korean asparagus is made from, consumers no longer doubt that it is a natural product - unless, of course, the beans used to make the semi-finished product were not genetically modified. But does fuju retain the beneficial properties of soybeans?

A dish made from dried soy milk film can actually improve your health. Korean asparagus has a low calorie content - only 105 kcal per 100 g, so it is especially appreciated by people who want to lose extra pounds. In addition, this delicacy:

replenishes the lack of protein in the body, which often occurs in vegetarians;
supplies essential amino acids that are necessary for most vital processes;
prevents the formation of cancer tumors, heart and vascular diseases, osteoporosis;
normalizes the hormonal levels of women during menopause, PMS, in case of disruption of the ovaries and the development of the mammary glands;
prevents the formation of fatty deposits, the accumulation of toxic substances in the liver, stimulates the functioning of the gallbladder;
improves metabolism and the functioning of the digestive system, alleviating the condition of diseases of the stomach and intestines, diabetes and excess weight;
promotes the removal of heavy metal salts, cholesterol and radionuclides from the body.

Too much of a good thing is bad

The health benefits of Korean asparagus are great, but harm is also possible, especially if you consume this salad in unlimited quantities and do not pay attention to the warnings of nutritionists. The chemical composition of soy products contains many substances that tend to accumulate in the body and negatively affect the functioning of various organs.

People who eat fuchuja too often are at risk for developing diseases of the pancreas and thyroid gland.

Soy asparagus should not be given to children because they may develop stomach ulcers and abnormal sexual development. Also, those who suffer from:

product intolerance;
kidney pathologies;
predisposition to estrogen-sensitive tumors (applies only to women).

For some diseases, you are allowed to treat yourself to Korean-style asparagus, but only in tiny portions. Doctors give the following recommendations to patients with:

acute damage to the gastrointestinal tract;
cystitis;
prostatitis;
rheumatism of the joints.

Soybeans are a strong allergen. Therefore, people who have already had allergic reactions to food should be careful and not overuse fuju.

New pearls to the collection of recipes

Many ladies, having learned about the advantages of Korean asparagus, want to make this salad themselves - as befits a real housewife who is not afraid of difficulties. There is good news for them: there is nothing complicated in preparing soy delicacies.

Whatever recipe you like, before you start cooking fuju, you should put these plates in a pan with cold water and do not remove them until they soften.

It is not necessary to make a salad from soaked asparagus: this product can be subjected to any heat treatment and added to soups.

Classic Korean asparagus

Ingredients:

150 g soy asparagus;
1 onion;
4 tbsp. l. sunflower oil;
2-3 cloves of garlic;
1 tbsp. l. Sahara;
1 tsp. salt;
2 tbsp. l. soy sauce;
1 tbsp. l. apple cider vinegar;
ground red pepper, coriander, paprika to taste.

Preparation:

Squeeze the liquid out of the soaked soy plates and cut them into pieces about 4 cm long.
Prepare onion rings for frying.
Pour sunflower oil into a hot frying pan and add onions.
After the oil is saturated with a pleasant onion smell, remove the vegetable and add pre-chopped garlic to the pan.
Place the main ingredient on a dish, add salt, sugar, vinegar and soy sauce, and then stir the contents of the dish.
Turn off the heat the frying pan is on. While the vegetable oil has not cooled, add spices to it and mix the resulting mixture thoroughly.
Pour hot aromatic oil over the asparagus.
The salad will surprise you even more with its unique taste if you put it in the refrigerator for 2 hours before eating.

Mushroom fuju

Ingredients:

0.5 kg fuju;
50 g dried mushrooms of any variety;
2 carrots;
100 ml sunflower oil;
4 cloves of garlic;
300 ml mayonnaise;
salt, ground black pepper and ginger to taste.

Preparation:

Finely chop the soaked asparagus.
Boil the mushrooms and cut them into small narrow slices.
Grind the carrots using a Korean carrot grater, pepper the vegetable and sprinkle with ginger.
Heat the sunflower oil in a frying pan and scald the carrots with it.
Add asparagus pieces, garlic and mushrooms to the carrots.
Season the salad with mayonnaise, salt and stir.

Ingredients:

100 g soy asparagus;
1 tbsp. l. soy sauce;
3 cloves of garlic;
2 tbsp. l. sunflower oil;
1 carrot;
1 onion;
salt, cilantro, black and red pepper to taste.

Preparation:

Chop the soaked asparagus.
Cut the carrots and onions into slices and fry in sunflower oil for 5 minutes.
Place the asparagus in the pan, add salt and stir the ingredients.
Turn the heat to low and simmer the dish covered for 5-6 minutes.
Open the lid and season the asparagus with soy sauce, chopped cilantro, garlic and spices, then stir the contents of the pan.
Cover the seasoned asparagus and wait another 5 minutes for the soy flakes to become fragrant.
The finished dish can be served separately or as a side dish with rice.

Korean-style asparagus is not the usual green pods that, when raw, crunch in the mouth. Korean asparagus salad (or fuju, as it is also called) is a dish made from dried foam from boiling soy milk. Although it doesn’t sound very tasty, domestic nutritionists speak quite well about the product. At the same time, modern residents of Korea and China do not even suspect the existence of such a recipe.

How to prepare asparagus salad in Korean - 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 and have it delivered to your home. Usually it is sold dry in bags of 400 and 500 g, and after soaking in water you get up to 1.5 liters of a ready-to-eat product, but then it’s simply not tasty.

Do not eat semi-cooked fuji. Since it is a semi-cooked product, without final cooking and proper spices, the dish tastes completely unappealing.

Ingredients for the dish:

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

Cooking steps:

Break the asparagus in Korean style, put it in a bowl, add water at room temperature, add salt and leave for half an hour to an hour (the product should not be rubbery).
Cut the onion into half rings and fry it in vegetable oil until half cooked. Send soaked asparagus to it and simmer with spices.
Finely chop the garlic and pour into the frying pan. Cook asparagus and onions until done.
Cool the resulting dish and mix it with Korean carrots.
Season the salad with soy sauce. Sprinkle with herbs.

Parsley and dill add flavor, summer freshness and new colors to all your salads.

No matter what 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 this will it be ready for use for culinary purposes.

If we talk about the healthiest salad in the budget segment of domestic cuisine, then this place will certainly be taken by this unusually tasty Korean-style asparagus salad.

The recipe uses:

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

Recipe:

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

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

Ingredients:

Korean dry asparagus 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 doneness. This takes about 3 minutes. Remove meat. In the same frying pan, fry asparagus in Korean style with spices.
Fry the onion until golden brown, add chopped sweet pepper to it. Bring to readiness.
Mix all available ingredients. Add spices to taste. Season the dish with mayonnaise.

The time it takes to prepare spicy fuju with vegetables is only 20 minutes. And the number of servings that can be obtained from the ingredients listed below is 6. The spiciness of red pepper in the salad speeds up the metabolism and puts you in a productive mood.

Ingredients:

two large onions;
200 grams of Korean carrots;
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.

Preparation:

Salad ingredients do not require heat treatment. You just need to first marinate the onion (cut into quarter rings) in vinegar with salt and sugar. And of course, fry the fuja with spices and hot pepper.

100 grams of butter contains more than 500 kcal. A salad with butter, Korean 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 the holiday 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 add salt.

Recipe:

Fry asparagus Korean style with salt and black pepper. Grate the apple and season it with lemon juice.
Cut the butter and melted cheese into equal cubes.
Layer the ingredients: first asparagus, then butter and melted cheese. Place the grated apple on top and then the garlic, passed through a crush.
Can be served.

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 few of the usual salad components are suitable for.

Ingredients:

soaked Korean-style asparagus 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, or you can add seasoning to chicken).
Spread the mixture onto the pita bread and roll into rolls. Leave for half an hour for the dish to “set”. The 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 foods (except meat) from which you can just as easily obtain complete proteins and essential amino acids.

Ingredients:

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

Cooking steps:

Fry the asparagus along with the onion until golden brown. Add spices and salt there.
Cut the vegetables into medium-sized pieces and fry on the grill.
Place a few pieces of each vegetable on a serving plate. At the same time, the fried asparagus and onions are already ready and cooled. We also place them on a serving plate.
On top of the served plate we draw any simple symbol (Japanese style) using sauce.

Salad ingredients:

soaked Korean asparagus 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 along with the onion until golden brown. Add spices and salt there.
Cut the sweet pepper into slices and stripes. Mix the ingredients. Add some salt to the dish. Season with mayonnaise.

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

Place the salad on a serving plate for each person.

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

Ingredients:

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

This salad takes no longer than five minutes to prepare. But the benefits from it 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 complete lunch.

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

swollen soy asparagus 200 grams;
cherry tomatoes (can be replaced with any other small ones) 200 grams;
1 bunch of fresh green salad leaves;
white bread crackers 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 swollen asparagus into small cubes. And tomatoes for beauty - into 4 parts. Lettuce leaves must be torn to avoid bitterness.
To make the sauce, mix 2 tablespoons oil, soy sauce, mustard.
Mix all the salad ingredients and dress it. To prevent them from getting soggy, crackers are added just before serving.

Korean asparagus contains phytoestrogens - plant estrogens, which in principle are the main female sex hormones (they stimulate the immune system, prevent osteoporosis, increase libido, reduce the risk of breast cancer, isoflavones help with PMS and endometriosis). Mushrooms can also be classified as estrogen-giving foods. Therefore, this salad is a real storehouse of female beauty and youth.

Ingredients:

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

Recipe:

Fry asparagus in vegetable oil with seasonings, garlic and herbs.
Marinate the onions as you do for the “Fish under a Fur Coat” recipe.
Cut the bell pepper into slices.
Mix all ingredients together.
Make a dressing from lemon juice and mayonnaise.
Dress the salad.

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

Thanks to the fiber it contains, Korean-style asparagus dishes are able to reduce cholesterol levels in the blood by reducing the absorption of its fractions in the gastrointestinal tract, thus reducing the risk of developing atherosclerosis, and at the same time the semi-saturated fatty acids that are found in fuju, prevent coronary heart diseases.

Ingredients:

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

Salad recipe:

Fry the chicken liver in vegetable oil until cooked.
Cut the liver into cubes. Along with this, chop the greens and asparagus.
Mix all ingredients together. Season with a 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;
onions - 2 pieces;
vegetable oil - 0.5 cups.

How to cook a real man's salad with asparagus in Korean:

Prepare asparagus as directed on package, allowing excess water to drain.
Cut the onion into half rings. Grate the carrots. Mix these ingredients, add salt, season with 2 tbsp. vegetable oil.
Grate the garlic, place it in one bowl with the remaining vegetable oil and pepper.
Mix all the resulting preparations.
Bon appetit.

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

Ingredients:

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

For the sauce:

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

Recipe:

Boil the 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 it and mash it with your hands, adding salt first so that it releases the juice.
Wash the cranberries, place in a colander, and let the water drain completely.
Lay out the prepared products in layers in the following order: chicken meat - onions - cabbage - carrots - asparagus. Spread each layer with sauce and add a little salt.
Decorate the salad with cranberries and herbs on top.

Korean asparagus is a fairly allergenic product. It is not advisable for persons with a predisposition to allergic reactions to use it.

Ingredients:

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

Preparation:

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

Korean carrots can be replaced with regular carrots cooked with spices, vinegar and vegetable oil.

Already on the site. But I’ll tell you how to prepare a Korean-style soy asparagus salad in this recipe.

To prepare soy asparagus in Korean, we will need:

Soy asparagus – 200 g (dry)
Carrots - 1 pc. average
Garlic - 3 cloves
Soy sauce - 30 ml
Sugar - 2 tbsp. spoons (it is better to use cane)
Dried ginger (powder) - 2 teaspoons
Salt - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Parsley (optional) – a small bunch

How to cook soy asparagus

To begin with, asparagus (we will call it briefly) must be soaked in cold water for 5-6 hours, changing the water every hour.
I soak the asparagus in a glass baking dish - it's just the right size and the water completely covers the fibers. You will see how the fibers absorb water and become lighter and softer.
After 6 hours of soaking, the soy asparagus fibers should look like this. You can cut the largest fiber in half to see if all the layers are saturated with water so that the asparagus is soft and not rubbery.
When the fibers are softened and ready, we begin to prepare the remaining ingredients. Wash the carrots, peel them, cut them using a special Korean carrot grater, or simply chop them finely.
Peel the garlic, put it through a garlic press or chop it finely with a knife.
Prepare the sauce: mix soy sauce, sugar, dried ginger, pepper. I use a mixture of peppers - black, red, white. This assortment gives a wonderful aroma and spicy spice. Cut soy asparagus fibers into small pieces 2-4 cm
Place carrots in a tall cup.

Top with soy asparagus. And add a little salt. Yes, yes, in addition to soy sauce, we add a little salt.
If you have fresh parsley, finely chop it and add it to the asparagus.
Pour over the prepared sauce.
Mix thoroughly, cover with a lid and place in the refrigerator overnight (5-8 hours), shaking our salad periodically.

Here's what I got:

You've probably seen bright bags on supermarket shelves with interesting dry contents and the name "Asparagus", although this does not even remotely resemble asparagus sprouts. But in reality, it is a semi-finished soybean product called fuju, which is obtained from foam - fupi. The suspended fupi takes on an elongated shape, is dried and becomes fuju - soy asparagus, which can be used to prepare soups, main courses and snacks. Or cook soy asparagus with carrots in Korean. And, of course, we will take this as a basis.

Recipe Information

Cuisine: Korean.

Cooking method: slicing.

Total cooking time: 2 hours 30 minutes

Number of servings: 2 .

Ingredients:

soy asparagus (dry semi-finished product) – 200 g
medium-sized carrots – 1 piece (about 150 g)
table vinegar 9% – 1 tablespoon
seasoning for Korean carrots – ½ tablespoon
garlic – 2 cloves
soy sauce – 1 teaspoon
salt - to taste
vegetable oil – 80 ml.

Preparation:

Place dry semi-finished soy asparagus in a wide and long container, add cold water until it completely covers the asparagus, and leave to soak for 2 hours. After soaking, soy asparagus should be soft and elastic, bend well, and there should be no hard veins inside.
Squeeze the soaked soy asparagus from excess water and cut into 3-4 centimeter cubes. Place the chopped pieces of soy asparagus in a deep cup.
Peel, wash, and grate carrots into strips. Add the grated carrots to a cup with chopped soy asparagus sticks.
Peel the garlic, wash it, grate it on a fine grater.
Pour soy sauce and table vinegar into a cup with grated carrots and chopped soy asparagus, add finely grated garlic, seasoning for Korean carrots, salt to taste and mix well with a spoon.
Heat vegetable oil in a small saucepan over medium heat until smoking white. Pour hot oil over the ingredients prepared in the cup and mix well.
Let the soy asparagus and carrot salad cool well and brew.

Note to the owner:

if you want to save time, then soak the soy asparagus with boiling water for 30 minutes, but it is still recommended to soak the soy asparagus in cold water;
The taste of soy asparagus with Korean carrots will become much better if the salad sits in the refrigerator for one and a half to two hours.

The everyday menu sooner or later tends to get boring, so you want to cook something unusual, tasty and refined.

One such dish could be Korean-style asparagus. It is easy to prepare and will easily add variety to your daily diet.

Korean asparagus: what is it made from?

Despite the name of this dish, the main ingredient is not a growing vegetable, asparagus. What is called asparagus in this dish is a semi-finished soybean product called fuju. In order to obtain a semi-finished asparagus product, the foam formed in soy milk is dried.

In itself, this product is neutral and does not differ in anything special or attractive, but thanks to seasonings and various other products, it turns out to be a very tasty complete dish.

Fuzhu is very popular in vegan and vegetarian cuisine, indispensable and convenient for people who adhere to this way of eating.

The benefits of Korean snacks

There is not a single product in the world that does not bring at least some benefit. Korean asparagus is no exception; it has a number of beneficial properties due to its biological characteristics:

Thanks to the large amount of fiber, fuju helps improve digestion and prevents constipation;
The product is enriched with insoluble plant fibers and protein, which has a beneficial effect on cholesterol levels, bringing them back to normal;
Due to polyunsaturated fatty acids, it is good for the prevention of heart disease.
The risk of developing breast cancer is reduced because asparagus contains a lot of plant hormones - estrogens;
Pickled asparagus is rich in isoflavones, which relieve PMS and endometriosis in women;
Selenium content provides men with protection from intestinal and prostate cancer;
Amino acids contained in soy take part in the regeneration of cellular structures of the body, help maintain skin elasticity and slow down its aging;
Asparagus accelerates hair growth, helps restore hair follicles, which prevents hair loss;
The semi-finished soy product also contains a lot of calcium, which has a good effect on the condition of bone tissue.

Despite such a large number of advantages of this product, it is worth remembering that soy can cause allergic reactions. As for shelf life, dry fuju can be preserved for a very long time, but ready-made salad can be preserved for no more than two days.

Recipes for cooking Korean asparagus at home

Before you start preparing any dish from Korean asparagus, you need to prepare it. There are several options for this, depending on its further application:

Soaking asparagus in water for 24 hours will make it soft and tender in the future;
If it is not possible to leave the semi-finished product in water for such a long time, you can pour boiling water over it and leave for 2 hours, but with this method it will be tougher;
By combining these two options for preparing asparagus, you can get a very tender base for the future dish;
To save time, after the soy asparagus has been doused with boiling water and has lain in the water for two hours, it can be boiled.

After the asparagus has been prepared using any of the above methods and has swollen in water, you need to remove excess water by squeezing it out. It is advisable to do this as carefully as possible.

Classic snack

Preparation:

Quick salad

For the salad you need:

Dry asparagus - 200 g;
Carrots - 1 large or 2 small;
Water, oil - 100 g each;
Vinegar - 2 tbsp. spoons;
Garlic - 2 cloves;
Allspice peas, salt, sugar, ground red pepper to taste.

The time it takes to prepare is no more than 15 minutes.

The calorie content of the dish is approximately 400-500 kcal.

Preparation:

Fuzhu, already prepared for the dish, is poured with boiling water;
Add finely chopped carrots (on the finest grater) and garlic passed through a garlic press;
While the soy asparagus acquires the aroma of garlic, make the marinade. To do this, mix salt, spices, sugar, vinegar, pepper and put on fire;
After waiting for the marinade to boil, immediately pour it into the soybeans;
The container with the salad is covered with a plate and compacted using pressure;
Keep the salad at room temperature for up to two hours and place it in the refrigerator.

This salad is convenient due to the simplicity of its ingredients and the short time it takes to prepare it.

However, it is better to plan the preparation of this dish in advance so that the asparagus has time to swell in the water.

Fuzhu with sesame seeds

For the salad you need:

Semi-finished dry asparagus product - 200 g;
Garlic clove (large);
Sesame seeds - 2 tsp;
Salt, seasonings for Korean carrots, paprika, sugar - to taste;
Carrots - 1 pc.;
Any vegetable oil - 100 g;
Apple or table vinegar - 2 tbsp.

The calorie content of such a dish will be no more than 650 kcal, and the time it will take to prepare it will be a maximum of 20 minutes.

Preparation:

Fuju, previously soaked in water, is cut into slices up to 6 cm;
Using a grater designed for preparing carrots in Korean, grate the latter. If you don’t have a special grater, you can use a regular grater - the smallest one;
Carrots and semi-finished soy product are mixed, adding all the spices, sugar and salt to taste;
Sesame seeds are fried in a frying pan without oil, after which they are added to the already made mass of carrots and asparagus and vinegar is poured in;
Heat the oil next and immediately add it to the asparagus salad, then gently stir and shake.

After the dish has soaked for several hours and cooled, it will be ready to eat. During this time, the salad will be soaked and acquire an unforgettable taste and aroma.

Beef soup

For the soup you need:

Beef - 600 g;
Sunflower oil - 3 tbsp;
Ginger (root) - 10 cm;
Bulb;
Dry semi-finished soy product (asparagus) - 100 g;
Broccoli - 5-6 inflorescences;
Soy sauce - to taste;
Celery, pepper, green onions - to taste;
Noodles.

It will take about two hours to prepare the beef and asparagus soup.

The calorie content per 100 g of soup will be approximately 700 kcal.

Preparation:

Cut the beef into small pieces, pour cold water and put on fire. Once the water boils, remove the beef pieces from the pan;
In a heated frying pan with vegetable oil, add onion and ginger and fry briefly;
Then, in the same frying pan with fried onions and ginger, pour the resulting beef broth, about four glasses;
Place pieces of beef there and cover the frying pan tightly with a lid, turning the heat to medium;
Add sliced asparagus to the main contents of the dish in a frying pan, reduce the heat and simmer until the dish is ready;
Prepare the noodles in quantities corresponding to the portions and place them on plates, seasoning with pepper and salt to taste, and also sprinkling with soy sauce;
When setting the table, add a cabbage inflorescence to each bowl of soup, which is poured over the cooked noodles, after boiling it first.

When preparing such a soup, you can add variety with spices and herbs according to everyone’s wishes and tastes. It is not necessary to serve all plates with this dish the same way.

Asparagus soup can be served to everyone according to an individual recipe, if, after all its components are ready, you get creative with sauces and seasonings, as well as vegetables.

Korean asparagus has a fairly wide variety of recipes for preparing delicious and unusual dishes. This product allows you to experiment during the cooking process.

Soy asparagus is good because it is imbued with exactly the aroma and will become the taste that the hostess will give it in the kitchen, which is why it is one of the simplest and best options for trying something new at lunch.

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