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Korean-style asparagus
In Korea, China, and Japan, this dish is called "Fuchzu", while in Russia – "Korean-style asparagus", although the product used has nothing to do with real asparagus. In fact, it is a film made from boiled soy milk, which is subsequently dried.
Before use, the soy asparagus needs to be soaked in water, after which it will become soft and turn into a real delicacy. The taste of this snack greatly depends on the dressing (usually, this is Korean-style carrots).
Ingredients
Show ingredients
- soy asparagus – 250 g;
- carrots – 200 g;
- ground hot red pepper – 0.5 tsp in carrots + 0.5 tsp in asparagus;
- paprika – 1.5 tsp in carrots + 1.5 tsp in asparagus;
- refined vegetable oil – 3 tbsp in carrots + 3 tbsp in asparagus;
- coriander – 1.5 tsp in carrots + 1.5 tsp in asparagus;
- garlic – 2 cloves in carrots + 1-2 cloves in asparagus;
- 70% acetic acid – 2 tsp in asparagus;
- fine salt – 1 tsp in asparagus;
- sugar – 1 tsp in carrots + 1 tsp in asparagus;
- black ground pepper – a pinch in asparagus.
Preparation
- Prepare the ingredients for Korean-style asparagus. It is important to choose high-quality asparagus, as the taste of the finished product directly depends on this. Korean-style carrots can be bought prepared at the market, but it is better to make it yourself the day before to avoid doubts about the quality of the product.
- The soy asparagus should be soaked in water at room temperature. Depending on the manufacturer, this takes different amounts of time – from 5 to 10 hours. During this time, you need to check the asparagus to catch the moment it is ready because if soaked too long, the fibers will spread out and become unappetizing. However, poorly soaked asparagus is also unsuitable for further cooking – its taste will resemble wood. So, it is important to find the golden mean here.
- To ensure that the pieces are covered with water on all sides, place a small plate or saucer on top. Change the water 2-3 times during this period and check the state of the fibers (this asparagus soaked for 10 hours).
- In the meantime, prepare the Korean-style carrots. Grate the root vegetable into long strips using a special grater for Korean salads.
- Squeeze 2 cloves of garlic through a press.
- Add sugar, hot pepper, paprika, and coriander.
- Mix all ingredients thoroughly.
- Heat the vegetable oil very hot and pour it into the mixture.
- Mix everything well again, cover with a lid, and place in the refrigerator to infuse (the longer the dressing sits, the better the carrots will absorb all the ingredients).
- When the asparagus softens, drain the water, and gently press the sticks to release moisture, but not too much – the asparagus should remain juicy.
- Cut the asparagus sticks into pieces of 4 centimeters.
- Salt them.
- Add sugar.
- Next – hot pepper.
- Then – paprika.
- And coriander.
- Dress everything with acetic acid.
- Squeeze the garlic.
- As with the Korean carrots, heat the vegetable oil very hot and pour it over the asparagus. Mix everything thoroughly.
- Add the already prepared Korean carrots to the mixture.
- Mix everything again so that the ingredients are evenly distributed. At this point, the preparation is complete, but if you let the dish sit for a while, at least 20 minutes, the result will be tastier.
Korean-style asparagus is served with any side dish or meat. With such a snack, the simplest dish transforms and becomes a delicacy. Enjoy your meal!
