Korean asparagus – home-made recipes with photos

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Fuju or soy asparagus is popular for making Korean salads. It saturates the body well, harmonizes with vegetables, hot spices, sesame seeds and soy sauce. Overseas salad with asparagus can be made independently, using the recommendations of professionals to please guests or household members with a new dish.

What is asparagus

Korean semi-finished product has nothing to do with the famous vegetable. Asparagus is a dried product of a characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. The original spicy taste of fuju makes it a welcome addition to any vegetables. A dish can take a place among dietary products – only 100-115 kcal per 100 grams of ready-made salad. What Korean asparagus is made of and how it happens:

  • milk is boiled until froth appears on the surface;
  • they take it off;
  • suspended until dry.

Benefits and harms of soy asparagus

It is important for any person to find out what the benefits and harms of soy asparagus are, because this product is not yet so common. Soy asparagus is used by vegetarians, because it replaces protein, is included in the menu of athletes and losing weight. Product benefits include the following factors:

  • it makes up for protein and essential amino acids;
  • the product provides oncology, heart and vascular disease prevention;
  • according to preliminary data, isoflavones-phytoestrogens normalize the hormonal background of women during menopause, PMS, with ovarian diseases;
  • lecithin stimulates the outflow of bile;
  • noodles normalize metabolism, useful for people with obesity, malfunction of the digestive tract and diabetes;
  • calcium prevents osteoporosis;
  • fiber has a beneficial effect on intestinal motility, improves digestion, removes heavy metals, cholesterol, radionuclides.

The product also has harm, so do not get carried away for the following reasons:

  • there is a risk of developing pancreatic diseases, ulcers;
  • with an overdose of isoflavones, thyroid gland dysfunction may develop, in children – deviations in sexual development;
  • soy is a strong allergen;
  • oxalates can build up in the body, causing kidney failure.Soy asparagus

How to Cook Asparagus in Korean

To properly cook asparagus in Korean, you first need to prepare it: for this purpose, the purchased dry product is soaked in cold water until it becomes soft. The soaking process takes several hours, but to reduce the time to half an hour, you can pour asparagus with boiling water. This is an emergency method, you need to resort to it as a last resort, because vitamins and nutrients are destroyed in this way. After soaking, squeeze the product.

Soaked Korean asparagus is ready for the next processing – it can be pickled, boiled, boiled or fried. For marinating, it is good to use dressing from vinegar and soy sauce, fry in olive oil with spicy spices, stew with vegetables and aromatic fillings. You can add Korean fuju to soups, broths, combine with carrots, beets, cabbage.

Korean Asparagus Dressing

The most important component in the preparation of fuju salads and dishes is Korean asparagus dressing. Classic options include garlic, butter, spices and soy sauce. The original composition includes sesame seeds, wine vinegar, mushrooms and herbs. Korean asparagus will be delicious with the following variety of dressings, which must be mixed thoroughly:

  • garlic, bay leaf, apple cider vinegar, red pepper;
  • green onions, sesame oil, lemon juice, coriander;
  • garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
  • garlic, onions, coriander, sesame seeds, soy sauce, paprika;
  • vinegar, garlic, coriander, onions, ginger.

Korean Asparagus Recipe

Beginner chefs will be able to make cooking easier with the photos that each Korean asparagus recipe is equipped with. According to them, it will be clear how to properly process the components of the composition in order to get a delicate dish that is pleasant to have a bite to eat. The simplest option is the classic pickled fuju. Korean salad with vegetables and vegetables will be more difficult..

Pickled asparagus

  • Cooking time: 4.5 hours.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 250 kcal.
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Difficulty: easy.

Korean-style marinated asparagus is the usual fast food sold at any Asian food store or supermarket. It is easy to cook it yourself, because you just need to soak the asparagus cake mix and pickle it. To get a richer flavor after marinating, leave it in the refrigerator for a couple of hours. As a result, the food will be more aromatic.


  • semi-finished asparagus – 125 g;
  • water – 200 ml;
  • onion – 1 pc.;
  • vegetable oil – half a glass;
  • garlic – 2 cloves;
  • sugar – 20 g;
  • salt – 10 g;
  • soy sauce – 40 ml;
  • apple cider vinegar – 20 ml;
  • coriander – a pinch;
  • ground paprika – a pinch;
  • ground red pepper – 2 g.

Cooking method:

  1. Soak the asparagus with water for two hours, squeeze, cut into small pieces.
  2. Heat the pan over high heat, fry the onion rings. Remove the onions from the pan, flavor the oil with garlic grated on a fine grater.
  3. Put asparagus on a plate, sprinkle with spices, onions, salt. Pour vinegar with sauce and butter.
  4. Stir, let the marinade soak, serve in two hours.Fuju pickled

Korean Carrot Asparagus Recipe

  • Cooking time: 6.5 hours.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 246 kcal.
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Difficulty: medium.

The Korean asparagus and carrot recipe is considered traditional because it combines the two most famous products of Asian cuisine – carrots and fuju. Mandatory spices to give the dish a recognizable taste are coriander and garlic. Dressing is made from olive or sunflower oil, sesame seeds and sweet and sour soy sauce are added to taste.


  • dry asparagus – 150 g;
  • carrots – 2 pcs.;
  • onion – 2 pcs.;
  • sugar – 20 g;
  • soy sauce – 40 ml;
  • olive oil – 20 ml;
  • sesame seeds – 10 g;
  • vinegar – 10 ml;
  • coriander – 5 g;
  • garlic – 2 cloves.

Cooking method:

  1. Soak the asparagus cake mix for six hours. Cover with a saucer, wring out excess moisture, cut with 5-centimeter pieces.
  2. Pour vinegar, sprinkle with sugar, seasonings, squeeze garlic.
  3. Add soy sauce.
  4. Grate the carrots in a Korean style, put on the bottom of the bowl.
  5. Put asparagus slices on top.
  6. Fry onion half rings for flavoring the sauce, pour hot oil over salad.
  7. Let it brew.Korean fuju with carrots

Korean Asparagus Salad

  • Cooking time: 3.5 hours.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 782 kcal.
  • Purpose: for a snack.
  • Cuisine: Korean.
  • Difficulty: medium.

Korean style asparagus salad with beans is considered a gourmet dish that can be served even in gourmet restaurants. Bright green asparagus and fresh parsley add piquancy to it. Simple dressing is based on olive or sesame oil mixed with apple cider vinegar. For refinement, add a few drops of balsamic vinegar to the fill..


  • semi-finished asparagus – half a kilo;
  • water – 400 ml;
  • asparagus beans – 200 g;
  • parsley – 20 g;
  • olive oil – 50 ml;
  • apple cider vinegar – 50 ml;
  • salt – a pinch.

Cooking method:

  1. Soak the asparagus cake mix for three hours, wring it out, chop it.
  2. Bring the water to a boil, pour the beans, cook for several minutes until tender, cut into small slices.
  3. Chop parsley, mix with other components.
  4. Dress salad with a mixture of vinegar and oil.Fuju and Asparagus Beans Salad

How to cook dried asparagus at home – chefs recommendations

To properly cook dried asparagus at home, use the advice of professionals in the culinary world:

  • Korean asparagus recipe at home necessarily includes spices – red pepper, sweet peas, coriander;
  • after soaking, the asparagus semi-finished product should easily bend, be elastic and soft, without hard veins inside;
  • instead of soy sauce, you can take pepper, and apple cider vinegar to replace with table or rice;
  • 100 grams of dry fuju accounts for a tablespoon of vinegar and two tablespoons of soy sauce;
  • putting onions in the salad is optional – it only gives the flavor to the pouring oil.
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