How to cook Korean asparagus

How to prepare asparagus

In its usual form, it is dry. Therefore, first you need to soak the asparagus well.

Slow way

Put 200 g of dry fuju in a deep container and cover with clean cold water. Press down on top with a plate or some other weight so that the product is completely submerged in the water.

Korean asparagus: preparing the main ingredient

Leave the asparagus at room temperature for about 12 hours, changing the water periodically.

You may need less time. So be guided by the appearance of the asparagus. It should swell, become soft and elastic without hard dry fibers inside.

When you have achieved this, drain the water and squeeze the excess liquid out of the fuju.

Fast way

If you don't want to wait, try soaking the asparagus in hot water. Please note that this method is not very reliable. The outside of the asparagus may soften, but the inside may remain firm.

Put 200 g of dry product in a deep container, fill with hot water and press down with a load. Do not use boiling water, or the asparagus will creep.

Leave the product for 2-3 hours, changing the water periodically. The new water must be hot too. Then squeeze the fuzhu out of the liquid.

What else to add to the salad

For 200 g of dry asparagus you will need:

1 teaspoon salt
2 teaspoons of vinegar essence 70%;
½ onion;
3 tablespoons of vegetable oil;
1-1½ teaspoon of sugar;
1 teaspoon of paprika or ground red hot pepper;
½ teaspoon ground coriander;
some ground black pepper;
2-3 cloves of garlic;
2-3 teaspoons of soy sauce;
100 g of Korean carrots - optional.

You can take a regular carrot and grate it on a Korean carrot grater. If you want to spice up the salad, add more seasoning to your liking.

How to cook Korean asparagus

Cut the fuju into 4–6 centimeter pieces. Add salt and vinegar essence, stir and leave for 10-15 minutes. Then drain any liquid that has come out.

Cut the onion into small pieces and fry in hot oil until translucent. Then add the contents of the skillet to the asparagus.

Add sugar, paprika or red hot peppers, coriander, black pepper, minced garlic, soy sauce and, if desired, carrots. Stir well and refrigerate the salad for a couple of hours or overnight.