Korean asparagus at home: how to soak a semi-finished product, what to marinate and what to cook from it

Korean asparagus is a dietary product. 100 g contains almost 400 kcal. However, the Chinese semi-finished product will never cause the appearance of extra centimeters at the waist. Due to its high protein content, this food is nutritious and well absorbed. Therefore, do not be surprised if you meet him in the diet menu or in the diet of a person who is closely monitoring his own weight.

Soy asparagus is especially fond of vegetarians. And again, because of the protein. 100 g of the semi-finished product contains 42 g of protein. And this is almost half the mass! Korean asparagus is a meat substitute for those who, due to various circumstances, completely abandoned the use of meat products. You can buy a ready-made salad. Or you can learn how to cook asparagus in Korean at home.

Features of cooking Asian delicacy

Surprisingly, Koreans are neither sleepy nor spirit aware of the existence of “their” asparagus. But the Japanese and Chinese know firsthand about him. True, Korean asparagus is called in these countries not like ours. The Japanese call her yuka. The Chinese call fuju. And in some regions, the product is called Chinese fern.

Chinese housewives know exactly how to cook asparagus in Korean. This dish is traditional for a number of Asian countries. The same as for us red borsch or dumplings. It is put on the table not only on holidays, but also on weekdays. They create salads on its basis, cook soups with asparagus, and prepare side dishes.

What we used to call asparagus in Korean and buy ready-made, is originally prepared from soy milk. It is poured into a pan, placed on a stove and boiled until a dense film forms on the surface of the liquid. In Chinese, this film is called fupi. It is enough to hang up the goofy - and it instantly stretches. And after drying, it turns into the very fuju that Asians add to traditional salads.

Well, the algorithm for preparing soy milk itself consists of five steps and looks as follows.

1. Soak. Raw soybeans are soaked for no less than six hours. Periodically mix, remove the exfoliated husk and change the water.
2. Washing. Beans that have grown in volume are washed again well.
3. Shredding. The product is ground in a blender with water.
4. Boiling. The resulting mass is brought to a boil and cooked for about 25 minutes until tender. Foam should be removed from the surface.
5. Spin. The cooled mass is filtered through a special device or simply through a bag of several layers of gauze. The output is what is called soy milk.

The milk obtained as a result of such manipulations has an absolutely normal smell. But the taste as such in a milk-like liquid is completely absent.

Everything you need to know about fuju

Like any product, Chinese fern has both advantages and disadvantages. The first, of course, is much larger. But do not forget about the second. Korean weekly asparagus diet is not more than 200 g. If you follow this product, it will never harm your body.

How is it useful ...

The Chinese semi-finished product is recommended not only for weight loss, but also for general healing of the body. By eating it, you can easily level out the rejection of dairy products. The table lists the substances contained in soy asparagus and their beneficial properties.

Table - Korean Asparagus Benefits

Sometimes even Russian doctors strongly recommend that their patients eat moderate amounts of soy asparagus. It prevents the development of cancerous tumors, the aggravation of osteoporosis and the prevention of diseases of the heart and cardiovascular system.

... and what is harmful

Due to the increased content of phytoestrogens (those that normalize the human hormonal background), the product should be used with extreme caution. Otherwise, the effect can be exactly the opposite. Korean asparagus abuse can cause the following problems:

• damage to the pancreas;
• thyroid disease;
• impaired sexual development in children.

Soy product allergy sufferers also need to be alert. He is able to provoke a strong allergic reaction. Even if you love Chinese fern more than anything, do not overdo it. Good little, as they say. And then the harm of asparagus in Korean will remain purely hypothetical for you.

Korean Asparagus Recipe

Feature. Before you learn Korean asparagus salad recipe, you need to prepare the main ingredient for subsequent mixing with other products. To do this, we soak the dry semi-finished product purchased in the store in clean cold water for 24 hours. After a day, drain the liquid and continue to prepare the salad in the usual way. If the preparation of soy asparagus needs to be accelerated, just pour it with boiling water for 120 minutes.

You will need:

• fuju - 250 g;
• garlic - four cloves;
• carrots - one medium;
• onions - medium onion;
• sunflower oil - five tablespoons;
• balsamic vinegar - a tablespoon;
• soy sauce - two tablespoons;
• sesame - a pinch;
• red pepper - to taste;
• lemon juice - a teaspoon;
• salt - a pinch;
• black pepper - optional.

Cooking algorithm

1. Using garlic, grind the garlic.
2. Add to the dishes with garlic all of the seasonings listed, including salt.
3. Pour dry ingredients with lemon juice, soy sauce and vegetable oil. Mix thoroughly.
4. Cut the carrots into thin strips.
5. Cut a quarter of the rings into rings and fry in vegetable oil.
6. After the appearance of a golden color, put the onion on a plate previously covered with a paper towel. It is designed to absorb excess oil.
7. Boil fuzhu until cooked, and after cooling it we squeeze it, removing the remaining moisture.
8. We mix carrots, passivated onions and soy asparagus and season with prepared sauce.
9. Close the salad bowl with a lid or tighten with a cling film.
10. We put in the refrigerator for a day, and then enjoy the spicy and pleasantly spicy taste of a traditional Asian dish.

What else can you cook from yuki

Fuju, or yuka, is an unchanging ingredient in Japanese and Chinese dishes. You can meet the product in the traditional dishes of India. Russian cuisine began to develop soy asparagus recently. But, despite this, the domestic housewives already had their favorite dishes prepared with the participation of the Chinese semi-finished product. You already know how to make asparagus in Korean yourself. Therefore, the time has come to master some more unusual foods.

Asparagus and mushroom salad

Feature. In this dish, the cooks combined the original Russian product with radish, and with the original Chinese - fuju. Sesame oil in the recipe can be replaced with sunflower oil, which is likely to be found in every domestic kitchen. You can take any mushrooms. For example, mushrooms or butter. However, according to many home chefs, mushrooms in this recipe are more preferable. The salad is hearty, slightly sour, with a spicy spicy taste.

You will need:

• Chinese fern - 300 g;
• canned mushrooms - 250 g;
• radish - two medium root crops;
• green onion feathers - ten pieces;
• sesame oil - four tablespoons;
• vinegar - a tablespoon;
• red pepper - half a teaspoon;
• coriander - a teaspoon;
• salt to taste.

Cooking algorithm

1. Drain the marinade from the mushrooms, collect water in a jar and thoroughly rinse the contents of the remaining mucus.
2. Cut the mushrooms into thin plates.
3. Soaked 24 hours in water, cut asparagus in strips.
4. Similarly, we cut the radish.
5. We mix the radish and finely chopped green onions so that the bitter vegetable gives its juice.
6. Ten minutes later, drain the juice, add asparagus and mushrooms to the salad bowl and proceed to the preparation of the dressing.
7. We mix sesame oil, spices and vinegar in one container.
8. We season the salad and insist it in a cold place for about three hours.

Spicy beef soup

Feature. If vegetable soups, fatty hodgepodge and thick borscht are pretty boring, you can try to cook something exotic. For example, spicy beef soup, which is on the menu of every self-respecting Japanese restaurant. The recipe below is adapted for home cooking. Its ingredients are maximally simplified. Any of the products listed below can be purchased at a large supermarket. As a result, you will prepare a dish that will spread the aroma of the East to the whole house, but at the same time it will be no less satisfying than traditional Russian dishes. The recipe is designed for four to six adults.

You will need:

• beef tenderloin - half a kilo;
• ginger - a small tuber;
• bulbs - two medium;
• soy asparagus - three sticks;
• broccoli - half a head of cabbage;
• soy sauce - five tablespoons;
• egg noodles or funchose - 100 g;
• celery leaves - half a bunch;
• green onions - a bunch;
• red pepper to taste.

Cooking algorithm

1. Pour the Chinese semi-finished product with boiling water and leave it to absorb moisture for a couple of hours.
2. Cut the meat into small portions, put in a pan with water, put on fire and wait for boiling.After boiling, immediately remove from the stove.
3. We thoroughly heat the pan, pour a small amount of sunflower oil, spread the previously peeled and chopped ginger. Add chopped onion to it and sauté for two or three minutes.
4. Pour directly into the pan four to five glasses of broth formed after cooking the beef.
5. Portion pieces of meat are also sent to the pan, cover it with a lid and reduce the heat to a minimum.
6. We squeeze out the soybean semi-finished product, removing the remaining moisture, and cut into strips.
7. Add chopped fuju to the common pot and continue the braising process.
8. Boil the broccoli in a separate bowl until cooked and cut into portions.
9. Chop green onions and celery leaves as finely as we can.
10. Boil egg noodles according to the instructions on the package.
11. In each plate we put a few noodles, a couple of pieces of beef, a few pieces of fuji. Add half a cup of broth, a little broccoli and a lot of greens.

Pickled fuju is stored for about a week. Provided that you do not forget to put it in the refrigerator. Many lovers of oriental delicacies note that asparagus in Korean at home in a few days is even tastier than immediately after cooking. Having mastered a simple recipe, you can not only pamper your household with Chinese cuisine when they wish. You can also save your family budget. From 250 g of dry semi-finished product, more than a kilogram of pickled asparagus will turn out. So, the delicacy is enough for everyone.

Reviews: “Confusion in the name is a marketing ploy”

Confusion arose because of the name itself - asparagus. In the Far East, soy meat (which was what it was called there in the 90s) has long been sold by Koreans and Chinese. And sold this "meat", usually freeze-dried. In student time, it greatly helped out. It was necessary to soak hard slices in boiling water ... then discard it on the drushlag and cook it as you please. At least pickle, at least fry, at least steam. I can assume that marketers took such a move because of the negative soy meat plume. That it is added to all sausages, smoked meats - to reduce the cost. And they mask the whole thing with monosodium glutamate. Therefore, they decided, apparently, to call asparagus. Sounds more honest, greener and more fashionable. )) But in fact it is soy protein. There is not much harm from it, if you do not get carried away with vinegar and other marinades, as mentioned above. But I do not advise boys to get involved too much. Nobody canceled phytoestrogens. ) ... .. (oh, I’m going to cook my crown student ... cheap pasta with soy meat, onions and tomatoes)))

Ruslan Kochergin, http://www.the-village.ru/village/food/true-or-false-food/237837-fake

I already have pancreatitis and just soy asparagus is perfectly perceived by the pancreas. A very dietary dish for her. I eat 200-300 grams a day three times a week. But I soak it myself. Any “spicy” Korean food in itself beats vinegar on the pancreas.

Alina, http://findfood.ru/product/soevaja-sparzha

I really love Korean salads. I used to buy them in the store by weight. As a rule, it was a carrot. And then one day on the shelves of weighed ready-made salads, I saw this asparagus. It turned out to be incredibly tasty, but also quite expensive: from 60 rubles per 100 grams. It turned out a little expensive considering the fact that you do not really eat 100 grams. But here she appears in stores and in a dry form: now I buy it in bags and cook it myself, it turns out no worse than cooked in a store. Here is my cooking process. Break asparagus in dry form into smaller pieces, put in a container and pour water (only not hot) for several hours: until it becomes soft. In a pan, fry the onions (I fry in olive oil) until golden brown.Recipes on the Internet say that onions must be separated from the oil, and then fry the garlic in this oil. But I like the taste of fried onions, so I add garlic to the onions in oil and fry them all together. I add the finished onions with the oil to the asparagus + 2 tablespoons of soy sauce + 1 tablespoon of vinegar, a little sugar and one teaspoon of dry mix for making Korean salads. I bought it in the same department where asparagus was sold. That's all, you can enjoy the taste.

Nastya is evil http://irecommend.ru/content/moi-sposob-prigotovleniya-vkusnyashki-ochen-mnogo-foto

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