Asparagus Korean recipes with carrots. Korean-style asparagus - delicious recipes for an original spicy appetizer

01.06.2021

When ordering sushi at home or simply dining in a Pan-Asian restaurant, everyone has noticed “Korean asparagus” on the menu at least once. Moreover, many, choosing this salad, expect to see familiar green stems, and not at all soggy white pieces. The Village decided to find out from experts what such asparagus is actually made of, how it is useful and why you should not be afraid of it.

Korean-style soy asparagus is a dish that, as predictable as it may be, is highly revered and eaten in huge quantities in Korea.

Soy asparagus is white and, by the way, does not belong to the usual asparagus that we know - a dense green stem. Many believe that it is prepared from the white part of this plant, but this is not the case. In general, soy asparagus is, roughly speaking, a dry loaf made from fuju soy product. Fuzhu - dried foam, it is collected in the process of long-term soy milk simmering.

It is quite easy to prepare: the asparagus is first soaked in water (at least six hours) - it is brought to a flexible state like plasticine. The asparagus is pulled out, squeezed well to remove excess moisture, and then marinated for one to two days. The composition of the marinade: for half a kilogram of soaked asparagus, half a liter of water, two tablespoons of pepper, two cloves of garlic, a spoonful of sesame oil, a spoonful of vinegar.

It turns out a separate salad dish, where, for example, you can add pickled carrots. Moreover, asparagus can even be replaced with sausage in Olivier: this will add spice and taste to the salad. Soy asparagus itself is a very low-calorie product, rich in minerals and useful trace elements, that is, asparagus can be eaten in unlimited quantities.

But it is better not to forget about the concentration of the marinade in asparagus: it can provoke diseases of the gastrointestinal tract.

Alan Skaev

technologist

Korean-style soy asparagus is not the most common dish on our table. And yet it is really worthwhile to take a closer look at it, to try to cook it yourself. I will try to dispel your concerns about the exoticism of the overseas dish.

Soy asparagus itself (the Chinese call it fuju, and the Japanese call it yuka) is a unique semi-finished product made from soybeans.

The process of cooking asparagus is carried out using a special technology: the product is obtained from soy milk, which is boiled until a film appears on its surface - fupi. Then it is collected and suspended, as a result of which it acquires an elongated shape and dries up. This dried product is fuju.

By the way, we all often hear about soy milk, but most have little idea of what it really is. This is soybeans, which are first soaked, then infused in water for two to seven days, boiled over medium heat, and at the end they are ground and decanted. The product does not have any obvious taste or smell. However, it makes an excellent base for Korean-style asparagus salad. A light dish with a specific taste can be prepared literally in one day: in the evening, soak asparagus in distilled water, dry it and dip it in a marinade of pepper, vinegar, garlic in the morning, and add turmeric for color. This dish will add a spicy touch to the usual food, and in terms of its usefulness it is in no way inferior to other products, including dietary ones. That is, this salad is nutritious and low in calories.

Korean-style asparagus is not everyone's usual green pods, which crunch in the mouth when raw. Korean Asparagus Salad (or Fuju, as it is also called) is a dish made from dried froth made from boiling soy milk. Although it does not sound very tasty, domestic nutritionists speak quite well of the product. At the same time, modern residents of Korea and China are not even aware of the existence of such a recipe.

How to Make Korean Asparagus Salad - 15 Varieties

Korean-style asparagus can be purchased in the market in Korean ranks, as well as in specialty stores. It is also easy to order online via the Internet for home delivery. Usually it is sold dry in packages of 400 and 500 g, and after soaking in water, up to 1.5 liters of a ready-to-eat product is obtained, but then it is simply not tasty.

Do not eat semi-cooked fuji. Since it is a semi-finished product, without final preparation and proper spices, the dish tastes absolutely unattractive.

Ingredients for the dish:

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

Cooking steps:

Break the asparagus in Korean, put in a bowl, add water at room temperature, salt and leave for half an hour or 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 him and stew with spices.
Finely chop the garlic and pour into a frying pan. Bring the asparagus and onion until tender.
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.

Whatever salad or appetizer is made using asparagus, the procedure for its preparation always remains the same: soak the dry product in salted water until soft. Only then will it be ready for culinary use.

If we talk about the healthiest salad in the budget segment of domestic cuisine, then this extraordinarily delicious Korean-style asparagus salad will certainly take this place.

The recipe uses:

asparagus (200 dry product);
eggplant - 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 (black and allspice ground pepper, salt, bay leaf).

Recipe:

Cut the eggplants into cubes, after peeling the skin from them. Fry in a little vegetable oil. When done, cool them and dry them from excess oil.
Cook chicken breast in spices and bay leaf.
Chop all the ingredients into small pieces of 0.5 cm thick, mix with Korean carrots and season with lemon juice.

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

Ingredients:

dry asparagus in Korean 200 grams;
one large onion;
400 grams of beef collar;
salad peppers - 3 pieces;
mayonnaise 100 grams;
spices (black pepper, salt).

Cooking technology:

Fry the beef in medium-sized pieces over high heat. Achieve medium doneness. This takes about 3 minutes. Remove the meat. In the same pan, fry the Korean asparagus with spices.
Fry the onion until golden brown, send chopped bell peppers to it. Bring to readiness.
Mix all available ingredients. Add spices to taste. Season the dish with mayonnaise.

The time it takes to prepare a spicy fuju with vegetables is only 20 minutes. And the number of servings that will be obtained from the ingredients listed below is 6. The pungency of red pepper in the salad accelerates the metabolism and sets you up for 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. It is only necessary to pre-marinate the onions (cut into quarters into rings) in vinegar with salt and sugar. And of course, fry the fuju with spices and hot peppers.

100 grams of butter contains more than 500 kcal. 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 a festive 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, always salt.

Recipe:

Sauté the Korean style asparagus with salt and black pepper. Grate the apple, season it with lemon juice.
Cut the butter and melted cheese into equal cubes.
Layer the ingredients: first asparagus, then butter and processed cheese. Lay the grated apple on top and then the garlic, passed through the press.
Can be served at the table.

Due to the fact that Korean-style asparagus generally takes on the taste of the product with which it is mixed, it is quite convenient to combine it with those ingredients to which little is suitable from the usual components of salads.

Ingredients:

soaked Korean 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, combine finely chopped fuja with goat cheese, chopped herbs, and mayonnaise. Add spices (mushroom seasoning can be used, chicken can be used).
Spread the mixture on pita bread and roll into rolls. Leave for half an hour for the dish to "grab". Rolls can be cut into small pieces of 3-4 cm.

Korean-style asparagus is one of vegetarians' favorite salad ingredients. There are few other products (except meat), from which you can just as easily obtain complete proteins, 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 with the onion until golden brown. Add spices and salt there.
Cut the vegetables into medium-sized pieces and grill them on a wire rack.
Put several pieces of each of the vegetables on a serving plate. In this case, the fried asparagus with onions is already cooked and cooled down. We also put them on a serving plate.
On top of the served plate, draw any simple symbol (in the Japanese style) with the help of sauce.

Salad ingredients:

soaked Korean asparagus 400 grams;
two large onions;
200 grams of beans;
bell peppers - 3 pcs.;
juice of half a lemon;
mayonnaise;
salt, black pepper.

Technological process:

We put the asparagus and beans to soak. Next, boil the beans for an hour. And fry the asparagus with the onion until golden brown. Add spices and salt there.
Cut the sweet pepper into slices, strips. We mix the ingredients. Add some salt to the dish. We fill with mayonnaise.

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

We spread the salad to everyone on a serving plate.

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

Ingredients:

asparagus in Korean swollen and boiled with spices in the amount of 300 grams;
vegetarian mayonnaise 80 grams;
parsley dill;
salt to taste.

Recipe:

Combine cooked asparagus with Korean carrots and season with salt. Add finely chopped herbs and season with mayonnaise. Vegetarian mayonnaise is made without eggs or milk.

This salad takes no longer than five minutes to cook. But the benefits are great.

Vegetarian salad with asparagus is not 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 portion, it can act as a full meal.

It takes 15-20 minutes to cook Lean Korean Caesar salad with asparagus and the following products:

swollen soybean asparagus 200 grams;
cherry tomatoes (you can replace them with any other small ones) 200 grams;
1 bunch of fresh green lettuce 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 make a salad?

Cut ready-made swollen asparagus into small cubes. And tomatoes for beauty - into 4 parts. Lettuce leaves must be torn apart so that they do not taste bitter.
To make the sauce, combine 2 tablespoons of butter, soy sauce, and mustard.
Combine all the salad ingredients and season. Crackers, so that they do not get wet, are added immediately before serving.

Korean asparagus contains phytoestrogens - plant estrogens, which, in principle, are the main female sex hormones (they stimulate immunity, prevent osteoporosis, increase libido, reduce the risk of breast cancer, isoflavones help with PMS and endometriosis). Mushrooms can also be classified as estrogen-producing foods. Therefore, this salad is a real treasure 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 the asparagus in seasoned vegetable oil, garlic and herbs.
Marinate the onions as you did for the Coated Fish recipe.
Slice the bell peppers into skewers.
Mix all the ingredients together.
Make a dressing with lemon juice and mayonnaise.
Season the salad.

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

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

Ingredients:

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

Salad recipe:

Fry the chicken liver in vegetable oil until tender.
Cut the liver into cubes. Cut greens and asparagus together.
Mix all the ingredients together. Season with sauce made from: honey, mustard, olive oil.

Selenium, found in 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 tsp;
one head of young garlic;
carrots 2 pieces;
onions - 2 pieces;
vegetable oil - 0.5 cups.

How to make a real mens salad with asparagus in Korean:

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

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

Ingredients:

one chicken fillet is about 300 grams;
Korean carrots 300 grams;
Korean-style 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 grate finely.
Mix with mayonnaise, salt a little.

Recipe:

Boil the chicken fillet until 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 and mash with your hands, pre-salting so that she lets the juice.
Wash the cranberries, discard in a colander, let the water drain completely.
Lay the prepared foods in layers in the following order: chicken meat - onions - cabbage - carrots - asparagus. Grease each layer with sauce and add a little salt.
Garnish the salad with cranberries and herbs on top.

Korean-style asparagus is a fairly allergenic product. Persons with a predisposition to allergic reactions are not advisable to use it.

Caloric content: Not specified
Cooking time: Not specified

In fact, soy asparagus has nothing to do with the succulent green shoots of asparagus, which are used for cooking in various national cuisines of Europe. Whitish sticks with a slightly “rubbery”, porous texture are a product of soy milk processing, or rather, a foam that collects on its surface during boiling. This foam dries to form asparagus sticks. Why this product began to be called that is not known for certain, but it does not matter, because it is great for preparing various salads and Korean-style snacks. Soy asparagus practically does not have its own taste, but it can perfectly absorb the aromas and tastes of other products. In the "company" with carrots and traditional hot spices, asparagus sticks turn into an excellent Korean-style asparagus salad with carrots. A detailed recipe with a photo will help to prepare it step by step. Try it! Also try the delicious.

- dried soy asparagus - 180-200 gr.;
- carrots - 1-2 pcs. (150 gr.);
- garlic - 2-3 cloves;
- vegetable (sesame or refined sunflower) oil - 4-5 tbsp;
- natural (rice, apple) vinegar, 6 percent - 1.5-2 tbsp;
- salt - 1 tsp. (no top);
- ready-made dry mix for making Korean salads - 2 tsp.

- ground red hot pepper - 0.5 tsp;
- sweet ground paprika - 0.75 tsp;
- ground black pepper - a pinch;
- coriander seeds - 0.75 tsp

Step by step recipe with photo:

1. Wash the asparagus, put in a deep bowl and cover with cold drinking water. Leave at room temperature until softened. After 3-4 hours, check the asparagus sticks for softness: if there are no hard veins left, you can proceed to the direct preparation of the salad. If the sticks are still hard inside, leave them to soften some more.
If you don't have time to wait long for the asparagus to swell, you can pour boiling water over it for half an hour. The product will quickly become suitable for adding to the dish, but it will lose some of its taste.

2. Meanwhile, peel and grate the carrots in long thin strips. This form of slicing is obtained using a special grater for preparing Korean salads. If there is no such grater, you can use a regular one with large holes.

3. Something like this will look like a swollen soy asparagus.

4. It must be squeezed out of the water and cut into small pieces about
3 cm.

5. Place the asparagus and grated carrots in a deep bowl.

7. Sprinkle with salt and stir.

8. Prepare the spices: you can take a ready-made seasoning for Korean salads or use red and black peppers, paprika and coriander in arbitrary proportions. Pour the spices in a heap in the center of the salad. Chop the garlic with a knife or finely grate, add to dry spices.

9. Pour vegetable oil into a frying pan (stewpan) (preferably sesame or refined sunflower oil), heat it well - to "white smoke". And pour directly onto the spice pile.

10. Immediately stir the salad, bring to room temperature and place in the refrigerator to infuse for 2-3 hours. You can also season with a little soy sauce.
The salad turns out to be juicy, spicy, aromatic and satisfying. It can be served with rice, potatoes, funchose and other dishes. I think you will like it and so delicious

For lovers of Korean snacks, I suggest making Korean asparagus. This dish is not related to the asparagus plant. Korean-style asparagus is a dried froth of soy milk. The product is the most natural and plant-based, has an absolutely neutral taste and perfectly absorbs all spices and seasonings. Cooking this salad is not at all difficult, the main thing is to understand that to get a rich taste of fuju, you need to let it brew.

Let's take these ingredients:

Fuzhu must first be soaked in cold water for 3-5 hours, or overnight. The water needs to be changed. She becomes soft and obedient. Then cut the fuju into pieces.

Peel the carrots and cut into thin strips or grate on a Korean grater.

Sprinkle the carrots with salt, sugar and vinegar, mash with your hands and set aside. The taste should be sharp, sour, sweet and salty. Remember that fuju will take over all the taste, it will not be sour or salty at all.

Add asparagus to the carrots, then pour in the chili sauce or simply sprinkle with red pepper to taste.

Then add soy sauce.

Heat the vegetable oil on the stove and fry the coarsely chopped onion and a clove of garlic. Leave the second clove. Remove the onion and garlic from the pan.

Add the oil to the asparagus and squeeze out a clove of fresh garlic. Salt to taste, the exact amount of salt is impossible to predict.

Sprinkle with fresh cilantro and ground coriander. Be sure to let it brew in the refrigerator for a couple of hours.

Sprinkle the prepared salad with sesame seeds and serve.

Bon Appetit!

This asparagus is sold dry in 500 g bags. Before cooking this asparagus, you need to soak it overnight. When there is no time for soaking, you can pour boiling water for one hour. But after that, you should carefully squeeze it out to remove unnecessary liquid.

Asparagus in Korean also has the name fuju, and it has recently appeared on sale. Fuju is made from soy milk and therefore has no cholesterol. Many people wonder how it can be prepared. Most often, fuju is boiled, stewed, or fried after being soaked. But, you can also prepare delicious salads from this product, of which there are a lot and everyone can choose the best one for themselves.
Korean-style asparagus salad goes well with many foods, such as mushrooms, vegetables, herbs.

Ingredients:

Korean asparagus - 500 g
garlic - 4 cloves
sunflower oil - 4 tablespoons
salt - a pinch
granulated sugar - 1 tsp
soy sauce - 2 tablespoons
ground pepper - to taste

First you need to take Korean-style asparagus, cut into slices and put in the marinade. For the marinade, you need to peel the garlic, crush it with a press and mix with soy sauce, salt, sugar and pepper. Stir everything, add sunflower oil and season with soy asparagus. Put the dish in the refrigerator for 10 hours so that the asparagus marinates well.

Carrot salad

Ingredients:

Korean asparagus - 500 g
carrots - 3 pcs.
garlic - 5 teeth
sunflower oil - 1 glass
bay leaf - 2 pcs.
allspice peas - 8 pcs.
salt - 2 tsp
granulated sugar - 1 tbsp.
apple cider vinegar - 5 tablespoons
ground red pepper - to taste

Before cooking, asparagus should be soaked for a while, and then thoroughly squeezed out of water. Cut the soaked asparagus into small pieces. Peel and chop the garlic with a garlic spade. Peel and grate the carrots.

Mix together the asparagus, carrots and garlic. To prepare the dressing for this salad, you must combine sunflower oil, red pepper, salt and granulated sugar. The mixture for dressing must be put on fire and brought to a boil, and then add apple cider vinegar and bay leaf. After that, turn off the heat, pour all this over the asparagus and leave for 3 hours in the refrigerator to infuse.

Bean salad

Ingredients:

Korean asparagus - 500 g
asparagus beans - 200 g
fresh parsley - 1 bunch
sunflower oil - 50 ml
apple cider vinegar - 5 tablespoons
salt - a pinch

First, put the asparagus beans in a saucepan, add water, salt and cook for a few minutes. Strain the finished beans and cut into small pieces.
Soak Korean-style asparagus beforehand, strain and mix with asparagus beans. Wash the parsley, dry and chop finely. Mix all prepared salad ingredients and season with a mixture of sunflower oil and apple cider vinegar.

Ingredients:

canned mushrooms - 10 pcs.
Korean asparagus - 100 g
radish - 2 pcs.
green onion feathers - 10 pcs.
sesame oil - 2 tablespoons
lemon juice - 1 tablespoon
coriander - 0.5 tsp
ground black pepper -0.5 tsp
salt - a pinch

The radish for this salad should be peeled and cut into thin strips. Throw the canned mushrooms in a colander, rinse thoroughly and cut into pieces. Mix the radish and mushrooms, add a little salt and stir. Put these components of the salad in the refrigerator to brew. When the juice starts up, it should be drained.

Soak the Korean-style asparagus for a while, then strain and add the asparagus to the previous ingredients. Wash the green onion feathers, dry and chop finely. Add the onions to the salad. As a salad dressing, mix lemon juice, sesame oil, pepper, salt and coriander. Season salad with this dressing and stir. The finished salad must be laid out in a slide in a salad bowl.

Cucumber salad with soy sauce

Ingredients:

Korean asparagus - 300 g
carrots - 300 g
fresh cucumbers - 2 pcs.
garlic - 4 cloves
soy sauce - 2 tablespoons
table vinegar - to taste
sunflower oil
bulb onion - 1 pc.
fresh parsley - 1 bunch
cilantro
ground red pepper - a pinch
fresh dill - 20 g

The first step is to soak the asparagus in water and leave for a few hours. All this time, the water needs to be changed several times. Peel and grate the carrots for Korean carrots. Wash the cucumbers and also grate on the same grater. Sprinkle carrots with vinegar and leave to infuse for a while.

Wash fresh dill, parsley and cilantro, dry and chop finely. Peel and crush the garlic through a press. Pour the garlic and herbs with soy sauce and stir. Combine all prepared salad components in one bowl.
In a frying pan, heat the sunflower oil and put the onion in it, just do not cut it. Fry the onion for a while, then remove it from the pan. Pour this oil over the prepared salad. Put the salad in the refrigerator and consume as needed.

Ingredients:

Korean asparagus - 250 g
Korean carrots - 100 g
vegetable oil - 3 tablespoons
garlic - 2 cloves
bulb onion - 0.5 pcs.
ground coriander - 0.5 tsp
sesame seeds - 0.5 tsp
granulated sugar - 1.5 tsp
soy sauce - 2 tsp
vinegar essence - 2 tsp
salt, black and red pepper - a pinch
paprika

First you need to soak the asparagus in water and put a press on it so that it is all wet. The water should be changed periodically, as it is necessary to soak for 12-14 hours.

When the asparagus is soft and firm, you can drain the water and cut the asparagus into small pieces. After that, salt the asparagus, add the vinegar essence and mix. Leave to infuse for 10 minutes. When the juice comes out, you need to drain it.

The onion must be peeled, finely chopped and fried in a pan with heated vegetable oil. Fry the onion until it becomes translucent.

Add butter with fried onions, coriander, granulated sugar, black and red ground pepper, paprika, soy sauce to the Korean asparagus and crush the garlic through a press. Also add Korean carrots and mix the prepared salad thoroughly.

Vinegar salad

Ingredients:

Korean asparagus - 500 g
seasonings for Korean dishes
garlic - 5 cloves
onion - 1 pc.
sunflower oil - 50 ml
table vinegar - 100 ml
salt - a pinch

First you need to open the package of asparagus, break it into small pieces and soak in water for several hours. The water should be changed periodically during this time. You can pour hot water over the asparagus and press down with something so that it is completely submerged in the water and becomes soft.

When the asparagus is done, drain the water and place in a bowl. Pour vinegar over it and stir. Let stand in vinegar for another half hour. Then sprinkle everything with Korean seasoning and salt.

Peel the garlic and onion, finely chop the garlic with a knife, and chop the onion into cubes. Heat sunflower oil in a frying pan and fry the onion and garlic in it. The onion should turn golden brown.
Next, you should put everything from the pan into the asparagus along with the oil, mix and put the finished dish in a cold place for several hours.

Spring salad

Ingredients:

asparagus in Korean - 1 packet
bulb onion - 1 pc.
vegetable oil - 5 tablespoons
garlic - 4 cloves
green onion feathers - 100 g
salt, ground black pepper - a pinch
granulated sugar - to taste
ground cilantro - 1 tsp

First, pour hot water over the asparagus - this will soften it faster, but if not urgently, you can leave it in cold water overnight. When the Korean-style asparagus is soft, drain off the water and rinse a little. Place the asparagus in a deep bowl.

Peel the garlic and chop finely. Peel and chop the onion into small cubes. Place the garlic and onion over the asparagus; do not stir. Heat vegetable oil in a frying pan and pour hot onion and garlic on top. Sprinkle everything with salt, pepper, granulated sugar and cilantro. Stir in prepared salad and sprinkle with finely chopped green onions.

Spicy salad

Ingredients:

asparagus in Korean - 1 packet
carrots - 1.5 kg
onion - 1 pc.
ground black pepper - 1 tsp
ground red pepper - 1 tsp
coriander - 4 tsp
soy sauce - 1 tbsp
sunflower oil - 100 ml
garlic - 6 cloves
granulated sugar, salt - if necessary
essence - 2 tbsp.

The asparagus should be soaked in warm, salted water. She should lie in the water for about 2 hours. The asparagus is done when it is rubbery.
Peel the carrots and chop them into thin strips with a sharp knife. Add salt, granulated sugar, salt and essence to the carrots. Stir the carrots and knead them thoroughly with your hands until they let out the juice.

Peel the onion and chop into half rings. Peel the garlic and chop finely with a knife. Heat sunflower oil in a frying pan and fry the onion and garlic in it. When the onion is golden brown add the coriander and pepper. Toss everything and add the chopped asparagus. Add soy sauce to a skillet, fry for one minute and turn off heat. Put the whole mixture from the pan into the carrots, stir and put in a cold place for several hours.