Asparagus is not only a healthy food, containing a number of vitamins, minerals and antioxidant substances required by the body to maintain its natural functioning. And, despite the large supply of nutrients, its calorie content is only 39.6 Kcal. This vegetable is used as an excellent addition to cold and hot dishes, salads, soups, the preparation of which is a pleasure. We will present several salad recipes that are simple to prepare and easy to digest by the body.

Asparagus and carrot salad turns out to be very tender and light, suitable for celebrating many events. This dish is ideal in the summer season, when you want to eat something juicy, appetizing and delicious without spending a lot of time on the cooking process. Preparing this salad requires the following ingredients:

500 gr. Korean asparagus;
300 gr. carrots;
4-5 cloves of garlic;
200 gr. vegetable oil;
2 bay leaves;
8 pieces of sweet peas;
a spoon of granulated sugar;
a little salt;
a few tablespoons of apple cider vinegar;
a little ground red pepper.

Before cooking, the vegetable is soaked overnight, and after the time is up, it is thoroughly squeezed to get rid of excess liquid. The soaked and thoroughly squeezed product is cut into small cubes.
The garlic cloves are peeled, crushed using a garlic grinder or grated on a fairly fine grater. The carrots are peeled and also grated on a fine grater.
Cut up asparagus, carrots and garlic are mixed.
Making carrot salad dressing requires the following steps. Vegetable oil is mixed with ground red pepper, salt, and granulated sugar.
The mixture is placed on the stove and brought to a boil, then bay leaves and apple cider vinegar are added to it, stirred, and the heat is turned off. The prepared sauce is poured over the ingredients with carrots and garlic and placed in a refrigeration unit for 2-3 hours so that the salad cools down and the ingredients are completely absorbed.

The calorie content of a dish of asparagus with carrots is 95 Kcal.

It is believed that Korean asparagus salad is dietary because it is low in calories and high in protein. To prepare the salad, you will need a dry type of vegetable, which can be purchased at any supermarket in the city. Before preparing a Korean dish, you need to soak the product. It is either soaked in cold water overnight, or doused with boiling water and left for 1 hour (if the dish needs to be prepared in a relatively short time). The first method is considered more acceptable, since cold water retains all the beneficial substances of the product.

You will need the following ingredients:

Korean dry asparagus (1 bag);
3 garlic cloves;
spoon of sugar;
a little salt;
small onion;
a couple of spoons of soy sauce;
a couple of spoons of rice vinegar;
a pinch of ground red pepper;
a pinch of coriander;
a little vegetable oil for frying.

Korean asparagus salad is prepared this way. First, as in the previous recipe, the asparagus is soaked overnight only in cold water.
Swollen and thoroughly squeezed vegetable sticks are cut into small cubes, their thickness should not exceed 4-5 cm.
Chop a medium onion and fry in a relative amount of vegetable oil (the recipe is such that the salad turns out to have a spicy taste, but not greasy). Garlic cloves are crushed or crushed in a garlic press.
We take 2 bowls, in one we mix the spices of garlic, ground pepper, salt, coriander, and in the other - a mixture of rice vinegar and soy sauce. While the oil is hot, add it to the garlic seasoning, and then pour the resulting mixture over the asparagus.
Next, season with vinegar and soy sauce, add sugar, and mix gently. We put the finished Korean asparagus salad in the refrigerator to give the dish some piquancy.

The calorie content of Korean dry asparagus salad is 105 Kcal.

Soy Asparagus Salad Recipe

The soy asparagus salad recipe consists of:

250 gr. soy asparagus;
250 gr. fresh carrots;
2 fresh cucumbers;
2 tbsp. spoons of traditional soy sauce;
3 cloves of garlic;
apple cider vinegar;
any vegetable oil;
hot pepper (preferably fresh);
parsley;
fresh cilantro;
fresh dill;
1 onion.

The soy asparagus salad recipe requires the following step-by-step steps. The product is pre-soaked and thoroughly wrung out.
Next, grate the cucumbers and carrots on a grater (made specifically for carrots in Korean). Well, if you are not given the opportunity to be the owner of such a grater, you can cut vegetables into thin straws. Do not mix the pureed or chopped vegetables yet and keep them separate from each other.
Place the carrots in a separate bowl or glass container, add vinegar, salt and set aside for a while.
The greens and garlic are chopped, soy sauce is added to them, and then mixed with other ingredients. Meanwhile, heat the frying pan, add a little oil, and fry the onion in it.
After frying, remove the onion from the frying pan and pour the “onion” lard over the salad. The uniqueness of this salad is that it can be stored in the refrigerator for a long time.

The calorie content of a soy asparagus dish is 440 Kcal.

In order to prepare asparagus salad with chicken, you need to stock up on:

200 gr. green asparagus;
one chicken breast;
one can of canned green peas;
one cucumber;
one bell pepper;
leeks;
juice of half a lemon;
2 tbsp. spoons of mustard;
olive oil;
a pinch of salt.

What does the recipe suggest?

The vegetable is peeled, cut in half and boiled for several minutes in lightly salted water. Next, place the finished asparagus in a colander, cool, and cut into small longitudinal straws.
We take out the peas and drain them of liquid. We also cut the pre-boiled brisket, leek, cucumber, and bell pepper into strips.
Now let's move on to refueling. To prepare the dressing, mix mustard with lemon juice and olive oil.
Place all the ingredients on a fairly wide dish and carefully pour over the prepared dressing. You can garnish the dish with tomato slices to add some charm. Asparagus and chicken salad is ready.

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 usual salad ingredients go with.

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.

Soy asparagus is a product that is widely used in cooking in many countries. In China it is called fuzhu, in Japan it is called yuca. In Russian-speaking countries it is called “soy asparagus,” but this product is in no way connected with the plant. So what does soy asparagus bring: benefit or harm and is it worth eating in your diet?

What is soy asparagus

This product is actually obtained by boiling soy milk. At this time, a dense film forms on the surface of the liquid, which is removed and dried. It contains a high concentration of vegetable protein, vitamins, amino acids and microelements.

Soy asparagus can always be enjoyed on its own, served with a dipping sauce, or added to salads. Now the number of recipes is measured in dozens, so soy asparagus salad will never get boring.

Is fuzhu healthy?

Regular consumption of soy asparagus prevents the development of diseases of the cardiovascular and digestive systems. Those whose bodies cannot digest anything dairy cannot do without this product. It is fuzhu that will compensate for the lack of many useful substances in the body. Salads made from soy asparagus can perfectly diversify the menu of vegetarians and all those who are currently on a diet.

Who is soy asparagus harmful to?

Like any product, fuju may be harmful for some people. In particular, some doctors have expressed concerns about pancreatic cancer. In people whose diet is dominated by soy foods, the risk of developing this type of cancer increases slightly.

Soy asparagus with carrots (or Korean salad)

This recipe for soy asparagus salad will surely be appreciated by lovers of hot and spicy food. It is perfect for any feast, and the absence of mayonnaise in the composition makes it attractive even for those who care about their figure.

Ingredients list for 3 servings:

dry soya asparagus - about 200-220 g;
carrots - 220-250 g;
onions - about 200 g;
garlic - the amount of garlic should be determined according to your own preferences (1-2 small cloves);
salt to taste (small pinch);
granulated sugar (less than a teaspoon);
table vinegar - 80-90 g;
soy sauce - 50 ml;
hot chili sauce - determine the amount to taste;
vegetable oil - 100 g or a little more;
spices (cilantro, ground coriander, sesame seeds).

You should start preparing the soy asparagus and carrot salad in the evening. Asparagus is soaked in cold water and left overnight. By morning it will become quite soft and tender. Large pieces are divided into pieces of the required size (you should not make them too small).

Raw carrots are peeled, washed, chopped into thin strips and placed in a bowl. Add salt and sugar to it, crush it slightly with your hands to release the juice. After 2-3 minutes, add table vinegar. The carrots remain in this state for 20-25 minutes, after which chopped asparagus and sauces (soy and chili) are sent there.

The onion is peeled, cut into wide rings and fried in oil until golden brown. 1-2 minutes before the end of frying, add 1 clove of garlic, passed through a press, to the onion. Only aromatic oil is used (all onions and garlic are removed).

Add fresh chopped garlic cloves to the salad. Everything is mixed. At the end of cooking, sprinkle the dish with spices and leave in the refrigerator for 2-3 hours.

Soy asparagus salad with mayonnaise and mushrooms

This dish will definitely take its rightful place in every housewife’s recipe box. Appetizing in appearance and aromatic, it will be appropriate for a family dinner and a holiday table. In addition, it has a rich taste that guests will definitely like.

To prepare you will need:

soy asparagus - about 250 g;
dried mushrooms - approximately 30-50 g (all types of mushrooms are suitable at the request of the housewife);
carrots - 1 pc. medium size;
ground black pepper - just a little;
seasoning for cooking Korean carrots;
any vegetable oil - approximately 50 ml;
garlic - 2 small cloves;
mayonnaise - 1-2 tbsp. l.

First of all, cook the mushrooms until cooked. They are placed in boiling water and cooked until soft. After this, cool and cut into small pieces.

The next step is preparing soy asparagus. To do this you will need boiling water and a colander. Pour the asparagus into a colander and place in boiling water for 1 minute. During this time, the product has time to become saturated with water and swell. Remove the asparagus from the boiling water, allow the water to drain and place in a bowl with a closed lid. Soy asparagus remains in this state for about 15-20 minutes. After this, it should become soft enough and suitable for cooking.

The carrots are peeled, grated and sprinkled with black pepper and a special seasoning for carrots. Vegetable oil heated in a frying pan is also added there. Stir carrots. Many housewives skip the vegetable preparation stage by using ready-made Korean carrots in a salad with soy asparagus.

At the end of cooking, mix chopped mushrooms, asparagus and carrots, add 1-2 cloves of chopped garlic, as well as 1-2 tablespoons of mayonnaise at your own discretion. This salad can be served immediately, but it is better to let it sit in the refrigerator for 2-4 hours.

With bell pepper

This appetizer is bright, aromatic and very tasty. In addition, soy asparagus salad with bell peppers is well suited for vegetarian and dietary diets.

What products are required to prepare the dish:

soy asparagus (fuju) - 250 g;
carrots, a medium-sized root vegetable will be enough - 1 pc.;
juicy bell pepper - 1 pc. (color doesn't really matter);
onion - 1 pc. (a small onion will do);
vegetable oil - about 50 ml for frying;
spices (ground ginger, red pepper) - to taste;
soy sauce;
garlic - 2 small cloves.

Dry fuju should be brought to a state of softness. This can be done in two ways. In the first case, the asparagus is soaked in cold water overnight. In the morning, the water is drained and the fuju is used for any purpose - it turns out to be quite soft. Cooking using the second method involves lowering a colander with asparagus into boiling water for about 1 minute. After this, the water is allowed to drain, and the fuzha is placed in a container with a lid for 15 minutes. During this time, the soy asparagus will be cooked and cut into small pieces.

The carrots are peeled and grated on a shredder, the onions are cut into thin half rings. Vegetables are fried in oil in a heated deep frying pan. After the golden color appears, place the asparagus in the pan and add the bell pepper cut into pieces. All ingredients are fried together for about 5 minutes.

At the end, the dish is seasoned with soy sauce, seasonings and garlic.

Asparagus with vegetables

With a little modification, the previous snack recipe can turn into a completely different, no less tasty and healthy dish - soy asparagus salad with vegetables. To do this, after adding fried onions and bell peppers to the asparagus, chopped fresh tomatoes and cucumbers are added to the appetizer.

Despite the original taste, there are benefits and harms of soy asparagus. That is why you should not get too carried away with such products. It is better to consume fuju regularly, but little by little.

Asparagus (or Fuzhu)- a film obtained by boiling soy milk and skimming off the fatty foam from it. Foam is fuju. It can be consumed both fresh and dried. Of course, fuju has nothing to do with real asparagus, but for some reason it is called “soy asparagus.” This name is of course misleading. In our supermarkets, we often see ready-made salads on the shelves, sold by weight. This includes asparagus cooked in Korean. I was very interested in this, since I really love salads prepared in Korean.

Required:

For Fuzhu (asparagus) Korean style with carrots (or without carrots):

For funchose with asparagus in Korean:

For Korean-style carrots at home:

How to prepare Korean salads at home - several delicious and simple homemade recipes:

Asparagus in Korean:

To begin with, I will tell you how to cook just soy asparagus in Korean, without additives. It's very simple. The store sells fuju in large packages. I divide this packaging into 2-3 parts.
I fill one part for the salad with cold boiled water, add salt and soy sauce. Of course, you can (according to the recommendation on the package) simply pour water over the asparagus, but it seemed to me that it would be even tastier this way. I keep the asparagus like this for 3-4 hours. During this time it will soften and swell. From time to time I stirred it with a spoon so that the bunches were evenly soaked. When the holding time is up, drain the asparagus in a colander.
Let the water drain well.
Then we cut it into the pieces we need and put it in a deep bowl or saucepan. You can also immediately chop the asparagus and put it in a plastic bag.
Pour the prepared dressing over the chopped asparagus.
Of course, it’s better to use a dressing for asparagus, but I had a dressing for making funchose. Stir and place in the refrigerator, preferably overnight. The asparagus should cool well. Place the finished pickled asparagus on a plate, garnish with fresh herbs if desired, and serve. This salad will be a great addition to your dinner.

Korean carrot salad:

This is the easiest salad to prepare, which even a novice housewife or owner can prepare. We clean the carrots, wash them and cut them (or grate them on a special grater) into long, thin strips.
I rub it straight into a large deep bowl.
Add salt and sugar to the prepared grated carrots.
And we begin to carefully mash the carrots with our hands so that they become soft and release juice.

Then add the prepared seasoning (or a set of your own seasonings - any to your taste: ground pepper (black, red), dried garlic, ground coriander (cilantro), etc.) and mix thoroughly again. Heat vegetable oil in a small frying pan and add vinegar. CAUTION - this mixture may splash to the sides!!! Immediately pour hot oil over our carrots. Chop the garlic with a knife or pass it through a press. Add to carrots. Now you can stir the salad using a large spoon (so as not to get your hands dirty). I also add Korean fried onions to the carrots (if you do this too, you need to immediately fry it in vegetable oil to which we add vinegar).

You can also add bell pepper, cut into strips or cubes, to Korean carrots. I did that this time. It turned out very tasty. Moreover, the pepper is from my own garden. You can sprinkle the top of the salad with sesame seeds, previously fried in a dry frying pan. This point in the recipe is also entirely at your discretion.
The finished salad should be placed in the refrigerator to cool. Serve Korean carrot salad in a vase or on a plate, topped with (optional) fresh herbs. A very tasty salad and so easy to prepare will be a worthy addition to a delicious lunch or dinner, and will also decorate your holiday table with its presence.

Asparagus salad with Korean carrots:

We just need to combine the finished pickled asparagus with any amount of cooked or purchased Korean carrots. I described to you above how to prepare asparagus and carrots in Korean at home.
I think lovers of Korean salads will be able to appreciate this simple recipe. To be honest, the first time I tried such a salad in the store, because I didn’t know whether I would eat it at all or not. I had no idea what this fuju (soy foam) tasted like. But I liked it and decided to cook it for myself and my family. It turned out, in my opinion, even tastier and better than in the store. I recommend making fuju to lovers of Korean cuisine - I’m sure you’ll like it.

We also arrange the salad in a salad bowl or serve it in portions on plates with fresh herbs. Bon appetit everyone!

But I told you before, in another recipe, how to prepare a delicious, spicy funchose salad.

Now I’ll just tell you about it briefly: All we need to do is add prepared pickled asparagus to the prepared funchose. Everything is very simple.

Let me remind you that funchose is prepared as follows:

A pack of skeins of glass noodles is opened and the required number of skeins is filled with boiling water. I always make a salad from a full pack (4 skeins) - as it is simply eaten instantly. Let stand for 5-7 minutes and drain into a colander. Place the folded noodles in a large deep salad bowl and begin adding the following ingredients. Bell pepper, fresh cucumber, carrots - in strips (or you can add ready-made purchased or homemade Korean carrots). Next comes chopped or pressed garlic and finely chopped fresh herbs. Squeeze the seasoning (ready in bags) on top to prepare funchose. I also sometimes add a little vegetable oil and soy sauce. It seems to me that this makes the salad even tastier and the taste of the salad is more intensely expressed. Now we need to mix the salad and put it in the refrigerator for 2-3 hours to cool. In our family, this salad is eaten in one sitting. I don’t know about you, but the next day there is NOTHING left...

This Korean glass noodle salad is so delicious and very healthy! Accordingly, we add pre-marinated soy asparagus to the prepared funchose to taste, mix and serve to our family or guests. If you prepare one of these salads at home at least once, you will never buy them in the store again. It’s impossible to even compare them, it’s like heaven and earth - homemade salads are much tastier, because they are prepared with soul and love.

Svetlana and my homemade, delicious food wish you all a bon appetit website!

Details

Korean asparagus only looks like real asparagus, but its taste is completely different. You can buy Korean-style asparagus in stores; usually the packages are 500 grams. This asparagus is made from soy milk, so the product is cholesterol-free.

Korean asparagus can be stewed, fried or boiled, but first you need to soak it, preferably in the evening, so that it sits overnight - this way it will cook faster. After soaking, the asparagus removed from the water is squeezed out well. Korean asparagus can also be used to prepare a variety of salads.

Korean asparagus salad with spices

Required ingredients:

cucumber – 2 pcs.;
soy asparagus – 250 gr.;
carrots – 250 gr.;
onion - one piece;
garlic – 3 cloves;
greens (cilantro, parsley, dill);
red hot pepper - to taste;
soy sauce - to taste;
vegetable oil - for frying.

Cooking process:

Cover the asparagus with water and leave overnight. If you don’t have time, then at least two hours.

Grate carrots and cucumbers using a Korean carrot grater. Note: Do not stir yet. Salt the carrots and sprinkle with vinegar. Let stand for 30 minutes.

Finely chop the greens and garlic, mix with carrots and cucumbers, sprinkle with soy sauce.

Fry a whole peeled onion in vegetable oil, then remove it (we don’t need it), and pour the remaining oil over the salad.

You can serve it immediately. This salad can be stored in the refrigerator for quite a long time, up to a month.

Korean asparagus salad with carrots

Required ingredients:

soy asparagus – 250 gr.;
carrots – 600-700 gr.;
onion - one piece;
coriander, preferably ground – 4 teaspoons;
soy sauce - one tablespoon;
garlic – 5 cloves;
salt and sugar - to taste;
6% vinegar - to taste;
vegetable oil – approximately 70-75 ml;
ground black and red pepper - one teaspoon each.

Cooking process:

Soak soy asparagus in salted water. You need to be careful not to let the asparagus get too soft. Then take it out, squeeze it well and cut into small pieces.

Chop the carrots as for preparing carrots in Korean, place in a fairly deep bowl, add salt, add vinegar and sugar, mix vigorously with your hands until juice appears. Set the carrots aside for now and let them steep.

At this time, prepare the seasoning. To do this, cut the onion into rings and finely chop the garlic. Fry the onion in a frying pan, then add pepper and coriander, mix well and add asparagus in Korean style. Stir, pour in soy sauce and keep in the pan for a minute or two.

Remove the pan and place all the contents in a bowl with carrots. Mix thoroughly, cool and put in the refrigerator.

Salad ready.

Korean asparagus salad with sesame seeds

Required ingredients:

soy asparagus – 250 gr.;
garlic - one clove;
seasoning for cooking carrots in Korean - one packet;
carrots - one piece;
salt and sugar - to your taste;
paprika or hot red pepper - to taste;
apple cider vinegar – 2 tbsp. spoons;
vegetable or olive oil for frying.

Cooking process:

Soak Korean-style asparagus in cold water for several hours, or best of all, overnight. When ready, remove, squeeze, cut into small pieces.

Grate the carrots using a Korean carrot grater (you can also grate them using a regular fine grater).

Combine asparagus with carrots, add spices, salt and sugar.

Fry the sesame seeds in a dry frying pan, then add to the asparagus and carrots. Sprinkle with vinegar.

Heat the oil very high and pour it into the salad, mix well and carefully.

Cool the salad and put it in the refrigerator - two hours is enough for the salad to soak.

Serve cold. Bon appetit!