Kitchen appliances and utensils:
- kitchen scales;
- cutting board;
- tablespoon;
- knife;
- pan;
- hob;
- deep dishes for ingredients.
Ingredients
| Product | amount |
| dry soy asparagus | 250 g |
| Korean carrots | 200 g |
| soy sauce | 2 tbsp. l |
| unagi sauce | 2 tbsp. l |
| sugar | 1 tbsp. l |
| onion | 1 PC. |
| hot paprika | 1 tbsp. l |
| black pepper | pinch |
| vinegar | 2 tbsp. l |
| sunflower oil | 3 tbsp. l |
Step cooking
- Dry soy asparagus weighing 250 g is pre-soaked in cold water for 2-3 hours.
- Finely chop 1 head of onion and send it to a preheated pan with the addition of 3 tbsp. l sunflower oil. Fry until golden brown.
- Grind the swollen soy asparagus into pieces 3-4 cm long. Put it in a deep salad bowl.
- There we add 2 tbsp. l soy sauce and 2 tbsp. l unagi sauce (if you do not want to use unagi sauce, replace it with 1 tsp. salt).
- We also season asparagus 2 tbsp. l vinegar, 1 tbsp. l sugar, 1 tbsp. l wigs and add black pepper to taste.
- We send to the salad bowl 200 g of Korean carrots and fried onions.
- We mix all the ingredients and let the dish brew for an hour. The asparagus is ready! As a result, you get a very tasty and piquant appetizer, which is suitable for both the festive table and everyday. Due to the ease of preparation, you can pamper yourself with such a dish at least every day.
Did you know? Soy asparagus is considered a vegetable semi-finished product and has nothing to do with the well-known plant. It is also called fuju and is prepared from soybeans, which are ground and digested.
Useful Tips
Follow the guidelines below to ensure that your dish has the right taste and texture:
- It is best to soak fuzhu no less than for a day, since this way the product will be more tender, but at the same time resilient.
- After the asparagus swells, it must be wrung out to get rid of excess moisture.
- Please note that you can store asparagus in open packaging for no longer than 1 month.
Video recipe
We suggest you watch a video with a simple recipe for making delicious and spicy asparagus in Korean.
Have you ever heard of soy asparagus? Perhaps you have repeatedly cooked dishes using it? Share your culinary tips in the comments and don't forget to leave feedback on the recipe.
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