Korean asparagus: 7 step-by-step recipes, what it is made from, calorie content, benefits and harm to the body

What are the benefits of asparagus in Korean?

• Composition and calorie content
• Beneficial features
• Harm and contraindications

The Japanese call this dish “yuka”, and the Chinese call it “fuju”. On the Russian market, this product is simply called: Korean-style asparagus.

What are the health benefits of Korean asparagus?

In fact, fuju has nothing in common with asparagus.

Composition and calorie content

Asparagus, which many of us are accustomed to seeing in Korean salads, is nothing more than a semi-finished product made from soy milk. Such a product is ready for use immediately after production and does not require any special processing. Many people will ask: how to cook asparagus in Korean? Dried soybeans are pre-soaked in water, then boiled, maintaining the required proportions of water and the product itself, and then ground and filtered.

The resulting tasteless and odorless soy milk is boiled until thin films – fupi – appear on the surface. They are then hung up and left to dry completely, resulting in fuzha. Subsequently, to prepare asparagus in Korean, fuchu is soaked in a special marinade, spices and vegetables are added. Despite such an unusual origin, nutritionists can tell you why Korean asparagus is healthy. The benefits of this exotic dish are due to the composition of fuju, which contains:

• Protein. Protein of plant origin, which is quite abundant in soybeans, is indispensable for vegetarians, and also allows you to maintain an optimal level of nitrogen in the body;
• Isoflavones. These substances belong to the group of estrogens and have powerful antioxidant and anticarcinogenic effects;
• Cellulose. Dietary fiber in Korean asparagus normalizes digestion and removes toxic compounds from the body.

Fuzhu also contains a lot of polyunsaturated fatty acids, making it useful for the prevention of diseases of the cardiovascular system. What else is useful about Korean asparagus? The undeniable advantage of this product is its high nutritional value. And although 100 grams of Korean asparagus contains about 300 kcal, this circumstance is not a reason to refuse the dish during a diet. Even a small amount of fuju can saturate the body for several hours without causing rapid weight gain.

Beneficial features

Like many other products of plant origin, fuzhu has a positive effect on the functioning of many organs of the human body. What are the health benefits of Korean asparagus? First of all, fuju is a source of protein. This product is especially valuable for those people who have consciously given up eating meat. Soy protein can to some extent replace animal protein. But there are other beneficial properties of Korean asparagus:

• Restores ovarian function;
• Improves a woman’s condition during menopause and PMS;
• Prevents the accumulation of toxins and fats in the liver;
• Has a choleretic effect;
• Improves metabolism;
• Strengthens intestinal motility;
• Serves as a preventive measure in the fight against heart and vascular diseases, osteoporosis.

It is worth noting another significant advantage of Korean-style asparagus: it does not contain a single gram of cholesterol. Having a positive effect on metabolism, fuju should be eaten by people with obesity, diabetes mellitus and disorders of the gastrointestinal tract.

Harm and contraindications

But, despite all the benefits that Korean-style asparagus has, you shouldn’t overuse it. Oddly enough, soy asparagus in large quantities can provoke the development of gastric ulcers. This is primarily due to marinades and hot spices used in the preparation of Korean asparagus salads. In addition, fuzhu has a number of contraindications for use:

• Hypersensitivity to the product;
• Acute diseases of the gastrointestinal tract;
• Prostatitis and cystitis;
• Articular rheumatism.

A number of scientific studies also indicate a connection between the abuse of Korean asparagus and diseases of the pancreas, disorders of the endocrine system in women, as well as deviations in sexual development in adolescents. Therefore, you should not eat this dish every day. By consuming fuzha occasionally (1-2 times a month), you can avoid unpleasant side effects.

Soy asparagus: health benefits and harms

Before we talk about how healthy and harmful soy asparagus is, it is worth determining what this product is.

Soybean asparagus is a soybean derivative that is formed during the defibration process of fresh soybeans. The beans are boiled and a thick, oily film is obtained, which is subsequently dried in a special way. It is from this dried soy film that the food element in question is obtained. Essentially, soy asparagus is a protein-rich concentrate of plant origin. It is obtained artificially from a natural healthy base.

Another name for soy asparagus is fuju. This product is very popular in Asian cuisine. Today such a food component is available in our country. Thanks to this, we can cook and eat asparagus.

Soy asparagus: composition and energy value

The chemical composition of this product is curious due to its high content of vitamins and minerals.

The list of included elements includes:

• vitamins of group B (B6, B12, B1, B2, B9, B5), C, E, A, K,
• amino acids,
• calcium,
• potassium,
• magnesium,
• fluorine,
• phosphorus,
• iron,
• magnesium,
• zinc,
• sodium,
• calcium.

Vegetable proteins are of particular value in this product. Soy asparagus is literally full of them.

Energy value per 100 grams of product - 255 Kcal:

• proteins - 42 grams;
• carbohydrates - 24 grams;
• fats - 14 grams.

Soy asparagus: benefits

You can talk about the benefits of this product for hours. And yet, let’s try to sort everything out.

So, soy asparagus has a beneficial effect on different parts of the human body.

For example:

• this product is useful for the prevention of cardiovascular diseases;
• asparagus from soy can be chosen as an additional remedy during the treatment of diseases of the musculoskeletal system;
• This element of food is good for diseases of the gastrointestinal tract;
• the product is allowed on the menu for people suffering from metabolic disorders and diabetes;
• Asparagus is good for weight loss and is acceptable on the menu for obesity;
• this product helps strengthen the immune system;
• with the help of asparagus you can enrich the diet of athletes and people engaged in hard physical labor;
• Asparagus in the diet is good for preserving youth and beauty.

There is a legend that one Chinese emperor of the Qin dynasty chose soy asparagus as the “elixir of youth.”

It is curious that in the modern world it is also recognized that soy asparagus in the diet provides a unique boost of youth and health. It will also be very interesting to learn about the benefits and harms of this product for women. As for the benefits: soy asparagus contains phytoestrogens, which have a beneficial effect on hormonal levels. Plant proteins strengthen and create a healthy background in the female reproductive system. It is useful to eat fuzhu for women during PMS, menopause and in unfavorable conditions of the reproductive system. This product smoothes out the effects of hormonal stress, reduces menstrual pain, and prevents the development of inflammatory processes and bleeding. Fuzhu contains a large amount of antioxidants. The product not only slows down the aging process, but also helps prevent the development of tumor diseases. Soy asparagus removes carcinogens from the body. As for the harm of asparagus to the female body, the possible negative consequences of consuming this product are the same for both sexes. We'll talk about them a little later.

Men will also appreciate the benefits of fuju! After all, this product gives the necessary boost of strength, protects the nervous system from stress, and protects the heart and blood vessels. Eating asparagus from soy also has a beneficial effect on the male reproductive system. When preparing for conception, it is recommended to include this product in your diet 1-2 times a week.

For those who decide to lose weight, this product is simply irreplaceable in the diet. The fact is that the composition of soy asparagus is such that it easily ensures saturation and gives a charge of vigor and strength. At the same time, there were no negative consequences for the figure. On the contrary, the product helps to gently and safely get rid of excess fluid in the body and breaks down fats.

This is an indispensable source of protein for people who have completely excluded meat and other animal products from their diet. By regularly including fuju in your diet, you can practically not worry about such an essential protein component in the menu. This is very useful for both athletes and people accustomed to serious physical activity. However, absolutely all people need protein.

Harm of soy asparagus

Asparagus from soy is a relatively harmless product. If you use it moderately, without going beyond the recommended limits, then the body will only benefit.

However, there are a number of contraindications:

• severe allergic reactions to soy products;
• acute period of pancreatic diseases;
• problems with the thyroid gland (consult a doctor);
• children under 5 years of age (specialist consultation required);
• the period of lactation and pregnancy are conditional contraindications.

If you have chronic diseases, you should consult with a specialist about the admissibility of including a new product in your diet.

Also, the harm of soy asparagus may be associated with the characteristics of the production of the original product. It's no secret that today the majority of the soy component is GMO. At this point, there may also be potential harm from eating fuju. But if you find a manufacturer of this product that you can trust, then it is quite possible to avoid negative consequences.

In general, soy asparagus is still a completely safe and very healthy product that is widely used in cooking.

Benefits of pickled asparagus

The benefits of pickled asparagus are explained by the composition of this product, which contains a large amount of B vitamins and ascorbic acid, along with a unique substance called asparagine. In addition, pickled asparagus contains a lot of delicate fiber, folic acid, as well as manganese, selenium, potassium, copper, calcium, sodium, iron, zinc and other elements important for the human body.

It has been scientifically proven that, thanks to this composition, the benefit of pickled asparagus lies in the ability of this product to lower blood pressure and also increase heart contractions. Eating pickled asparagus has a strong healing effect on many internal organs.

In addition, the calorie content of pickled asparagus is extremely low - only 15 kcal per 100 grams of the finished product. Pickled asparagus shoots are often added to salads, side dishes and soups - such use not only adds a touch of piquancy to prepared dishes and does not add unnecessary nutritional value.

General information about asparagus

Asparagus is a plant that can be found all over the world, but it is more common in arid climates. Although the stems are eaten, asparagus bears fruit in the form of berries.

Compound

Asparagus, despite its low calorie content, is rich in vitamins and minerals, the number of them in the product reaches 30.

Asparagus contains many beneficial substances for the body.

The concentration of nutrients is relatively small, but due to the low calorie content, portions are often increased to 200-300 g, which allows you to saturate the body with nutrients. From just 30 g of stems you can get the daily requirement of silicon. 200 g of product contains 70% of the daily dose of vitamin K and almost 50% of vitamin C.

The product contains in relatively large quantities:

• carotene;
• a nicotinic acid;
• thiamine;
• phylloquinone;
• riboflavin;
• tocopherol;
• choline;
• ascorbic acid;
• folates;
• pyridoxine;
• pantothenic acid;
• calcium;
• potassium;
• magnesium;
• silicon;
• phosphorus;
• chlorine;
• iron;
• cobalt;
• iodine;
• manganese;
• copper;
• selenium;
• zinc;
• fluorine.

The vegetable contains a small concentration of sodium, molybdenum and chromium. Stems can only become an auxiliary source of these substances, so the menu must include foods rich in these nutrients.

Nutritional value and calorie content

The energy value of 100 g of stems is only 21 kcal. The product is rich in proteins: they contain 1.9% versus 3.1% carbohydrates and 0.1% fat. The stems consist of 1.5% fiber.

How to boil fresh asparagus for salad

Many housewives, who rarely come across this product, make a big mistake when they try to boil it like regular vegetables, and even with the addition of onions and carrots. The main secret of cooking is that the sprouts should be completely immersed in water and not float on the surface. To do this, they are tightly tied into a bundle, which is weighed down with a weight, dipped in boiling water with the addition of a small amount of salt, sugar and vegetable oil and boiled at a very low boil for 20-30 minutes. At the same time, keep the dishes open and make sure that the asparagus does not float to the surface.

Properly boiled shoots have a delicate texture and a pleasant, subtle taste that goes well with various ingredients and dressings. It is worth remembering that you should not add too many spices and herbs to dishes with asparagus, otherwise it risks going unnoticed. Since the season of young sprouts is quite short (from mid-April to the 20th of June), the rest of the year you can use dried or pickled soybean asparagus or fresh and frozen asparagus beans for preparing salads.

Korean asparagus: benefits and harms, what it is made from, calorie content

To use dried asparagus in preparing various dishes, you first need to soak it. To do this, you need to break the blanks into small pieces and soak in plain water for 2 hours.

If necessary, this can be done in milk.

Another option is to soak the asparagus without breaking it, but cut it when it is already soft. Once elastic, the asparagus is dropped into boiling water and cooked for five minutes. Per gram of dry product, you need to use twice as much liquid for soaking, and then the same amount for cooking.

With mushrooms

• Time: 20 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 80 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: easy.

Asparagus stalks and mushrooms are a very successful combination that even sophisticated gourmets should appreciate. Additional flavor nuances are added by the mustard and basil used in the sauce. Those who are watching their weight can exclude the preparation of dressing from the recipe - in this case, the snack will be less high in calories and can be consumed without fear of gaining extra pounds.

Ingredients:

• green asparagus – 400 g;
• bell pepper – 1 pc.;
• porcini mushrooms – 200 g;
• hard cheese – 50 g;
• garlic – 2 cloves;
• lemon – 1/2 pcs.;
• vegetable oil – 2 tbsp. l.;
• mustard – 1 tbsp. l.;
• basil - a small bunch;
• salt, seasonings - to taste.

Cooking method:

1. Asparagus sprouts are scalded with boiling water, discarded in a colander, and cut into pieces 4-5 cm long.
2. The garlic is chopped and crushed.
3. Bell pepper is cut into slices.
4. The mushrooms are washed, coarsely chopped and fried in vegetable oil for 10 minutes. At the end of cooking, garlic is added to them, everything is salted to taste.
5. 3-4 sprigs are separated from a bunch of basil, the rest is used to prepare the sauce - chopped with a knife, vinegar, mustard and vegetable oil are added, everything is mixed. Spices are added to taste.
6. Chopped asparagus stalks, sweet peppers and mushrooms are placed in a salad bowl, mixed, and seasoned with sauce.
7. The cheese is grated and used for sprinkling. Finally, the salad is decorated with the remaining basil sprigs.

Asparagus Recipes

The most common recipes for preparing asparagus are:

• asparagus salad;
• Korean asparagus;
• pickled asparagus;
• asparagus soup;
• meat with asparagus;
• asparagus in the oven;
• mushrooms with asparagus;
• asparagus with cream sauce;
• asparagus with potatoes;
• asparagus pie.

Asparagus salad

This salad contains the following ingredients:

• soy asparagus – 250 g;
• sweet pepper – 150 g;
• parsley or cilantro - to taste;
• cucumbers – 150 g;
• spices to taste;
• olive oil – 3 tablespoons;
• rice or apple vinegar – 2 tablespoons;
• soy sauce – 2 tablespoons.

Preparation:

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Asparagus in Korean

To prepare asparagus in Korean you will need:

• soy asparagus – 500 g;
• sunflower oil – 70 g;
• carrots – 1 pc.;
• garlic – 3 cloves;
• onion – 1 piece;
• vinegar – 1 teaspoon;
• ground black pepper – 5 g.

Preparation:

Pickled asparagus

To marinate asparagus you need the following ingredients:

• citric acid – 10 g (half a tablespoon) per 1 liter of water;
• sugar – 30 g (one tablespoon) per 1 liter of water;
• salt – 30 g (one tablespoon) per 1 liter of water;
• asparagus.

Preparation:

Asparagus soup

To make asparagus soup you will need the following ingredients:

• green asparagus – 10 shoots;
• 2 chicken eggs;
• garlic – 2 cloves;
• thin vermicelli – 50 g;
• olive oil – 2 tablespoons;
• salt.

Preparation:

Meat with asparagus

To prepare this dish you will need the following ingredients:

• chicken fillet – 2 pcs;
• asparagus – 150 g;
• cream 35% – 100 ml;
• mustard – 1 tbsp.
• dried parsley – 1 tbsp.

Preparation:

Asparagus in the oven To cook asparagus in the oven you will need the following ingredients:

• white asparagus;
• ham;
• sour cream 20 percent;
• parsley.

Preparation:

Mushrooms with asparagus and bacon under cheese crust

To prepare this dish you will need the following ingredients:

• dry bread - 3 slices;
• onion - half a medium onion;
• garlic – 1 clove;
• olive oil – 2 tablespoons;
• bacon – 100 g;
• mushrooms – 3 pcs. medium size;
• asparagus – 10 shoots;
• cheese – 50 g;
• eggs – 3 pieces;
• milk – 100 ml;
• mustard – 1 teaspoon;
• salt and pepper to taste.

Preparation:

Asparagus with creamy sauce

To prepare asparagus with creamy sauce, you need the following ingredients:

• asparagus – 300 g;
• cream – 200 ml;
• leek - half;
• carrots - half;
• basil - a pinch.

Preparation:

Asparagus with potatoes

To prepare asparagus with potatoes you will need the following ingredients:

• asparagus – 15 shoots;
• potatoes - 4 large tubers;
• soy sauce – 1 tablespoon;
• spices to taste;
• onion – 1 small onion;
• vegetable oil;
• greenery;
• eggs – 2 pieces.

Preparation:

Asparagus Pie

To bake asparagus pie you need the following ingredients:

• asparagus – 500 g;
• dough - any;
• milk – 200 ml;
• cheese – 100 g;
• eggs – 3 pieces;
• smoked chicken breast – 2 pieces.

Preparation:

Harm from asparagus in Korean

But, like any product, the presented dish sometimes causes significant harm to a person if you do not understand the principles of using the presented component for dishes. More likely not even harm, but danger. First of all, look for those packages that contain information about GMOs. Without modified ingredients, Korean asparagus is safe to eat.

It is prohibited to use it by people with:

• endocrine diseases, hypofunction of the thyroid gland in the first place;
• stones in the gall bladder, kidneys;
• pancreatitis.

It is also worth paying attention to the fact that the product contains the phytohormone estrogen. Therefore, those who have a hereditary predisposition to the formation of hormone-dependent malignant neoplasms should not use a regular dish of yucca. An oriental ingredient for fuju dishes is harmful if:

1. Consume it in unlimited quantities. In this case, the risk of negative effects on the thyroid gland increases. The result is the occurrence of endocrine diseases due to an increase in estrogen;
2. In children, a large amount of Korean-style asparagus can lead to deviations in the development of the reproductive system.
3. The product has a diuretic and choleretic effect; therefore, it should be taken in a minimal amount during the acute phase of pancreatitis, prostatitis, and cystitis.
4. Acute gastrointestinal pathologies. When a gentle liquid or semi-liquid diet is prescribed, consumption of soy asparagus is prohibited.
5. It should not be used by allergy sufferers with hypersensitivity and acute reactions to the composition.
6. Fuzhu is harmful during the acute course of articular rheumatism, and if consumed frequently in large quantities, it provokes exacerbation and progression.

Despite the indicators, this does not mean that you cannot consume asparagus the Korean way. You just need to reduce the amount of product in your diet and take it a certain number of times a week.

Important! Some studies have tracked the relationship between the development of pancreatic pathologies and constant unlimited consumption of Korean asparagus.

Recipe for “Fuzhu Soy Asparagus”:

First of all, let’s soak our asparagus in warm water for at least an hour. I pour it in this way for at least 4 hours, otherwise it’s still a bit harsh in my opinion. You can even leave it overnight.

Pour some oil into the frying pan - enough to fry the onions properly, plus a little more. Turn on the heat under the frying pan. Chop the onion into cubes and throw into the oil when it warms up.

Then, while the onion is heating up, we decide what to do with the garlic. I crush it and throw it to the onion - let it saute a little. You can do the same, or you can leave the whole garlic cloves - then you need one and a half times more of them. You can also not fry the garlic, but put the crushed garlic from the garlic press into the cooling dressing. Then you need half as much.

The onion can be slightly browned, or it can be fried until black. Depends on whether you add everything from the pan to the dressing, or just oil. If only oil, then add more oil and fry the onion harder. But I prefer it for a number of reasons, and will even recommend that you add everything as a dressing, not just oil.

While the onions and garlic are browning, crush our coriander in a mortar.

I also grind the pepper in the same mortar

When the onions and garlic are browned, add sesame oil to the frying pan and let it warm up a little, then throw everything from the frying pan into a small bowl or mug. Renegades who put only oil with the smell of garlic and onion in their salad accordingly drain the oil. Throw in the crushed spices. Then add vinegar to this bowl - two tablespoons per pack of asparagus, you can then add more to taste: we are making a salad dressing and not a marinade. This also includes sugar, black pepper, glutamate, salt, soy sauce - the mixture should be sweet-salty and extremely rich.

Next, drain the water from the fuju, cut it into 1-6 cm pieces, put it back in the salad bowl, add the dressing there, and mix everything. Leave for at least an hour. Let's eat.

Unlike salads with mayonnaise, Korean salads remain quietly for several days (up to two weeks at temperatures up to 6C, according to the assurances of some manufacturers who prepare salads with a similar recipe - personally, I did not leave Korean salads in the refrigerator for more than 5 days) in the refrigerator directly dressed , they just marinate more and more, and will easily survive the night without a refrigerator (but after that, you shouldn’t set records for keeping salads in the refrigerator).

With almost the same dressing, you can prepare other Korean salads: funcheza (brewed funcheza plus cold bell pepper and cucumber), Korean carrots, Korean carrots with cabbage (not a fan, but I know them). These salads can also be mixed in any proportions, for example, funcheza or asparagus mixed with carrots in Korean is often prepared.

Korean asparagus recipe with photo

1-2 servings

15 minutes

117 kcal

Soy asparagus is a plant product of Chinese origin that has a sweetish taste. It is prepared like this: soybeans are ground and boiled. The foam that forms in this process is skimmed off and dried. This way we get a product with exactly this relief shape.

Often in markets or small shops, you can see an Asian-looking seller selling various delicacies of his traditional cuisine.

There you can see not only soy asparagus salads, but also corals, various mushrooms in marinades and much more. In fact, there are not so many secrets to preparing such dishes.

Let's try to figure out how to properly prepare one of them.

Korean asparagus and carrot salad recipe

• Cooking time required: 3-5 hours for the asparagus to swell.
• Kitchen utensils and appliances: 2 bowls, cutting board, spoon, knife, sieve, frying pan, garlic grater, Korean carrot grater, stove.

1. To begin, soak 250 g of soy asparagus in cold water for 3-5 hours. Taste it periodically; it should remain slightly rubbery.
2. After a while, rinse it under cold water. The easiest way to do this is with a sieve.
3. First cut the softened asparagus in half, and then each piece into thin slices.
4. Peel 1 onion and cut it into small squares.
5. Wash under running water and peel 1 carrot. We grate it to prepare Korean carrots.
6. Pour 3-4 tbsp into the pan. l. vegetable oil and set to heat on fire.
7. As soon as it warms up, add chopped onion.
8. We continue to fry it until a light golden hue appears.
9. Combine chopped asparagus, fried onions and remaining oil after frying in a convenient bowl.
10. Place the grated carrots in a bowl.
11. Add spices: 1 tsp. coriander and 1/3 tsp. ground red and black pepper.
12. We fill everything with 1/2 tbsp. l. acetic acid or 1 tbsp. l. regular 9% vinegar.
13. Add salt to taste.
14. Peel 5 cloves of garlic and grate them or pass them through a garlic press.
15. Mix everything thoroughly and let it brew for a while. Place the finished dish on a serving plate!

The finished dish is served as an appetizer with any meat or fish. In addition, due to the high protein content in this dish, you can serve it with a simple side dish in the form of porridge or potatoes.

https://www.youtube.com/watch?v=gYkqrjwk7TU

Many housewives additionally decorate the dish with finely chopped herbs. But this is not mandatory.

Korean asparagus recipe

I invite you to see how correctly and tasty you can prepare a salad from an unusual ingredient - soy asparagus.

Other cooking options

I always wonder if in Korea they cook carrots the Korean way. Unfortunately, I was not able to check this personally, but the Internet says that this dish is typical only for immigrants from the Soviet Union.

Since, taking as a basis the recipe for kimchi, which was based on a combination of Chinese cabbage, carrots and marinade, immigrants from Korea began to prepare something similar here. However, at that time it was not possible to get Chinese cabbage, so they replaced it with regular cabbage.

But over time, carrots took root more and replaced all the other ingredients in this recipe.

In fairness, it is worth noting that Korean-style cabbage has become a separate dish and is also often found on our tables. In addition, the use of original dressing and marinade in this cuisine is typical for preparing not only vegetables, but also meat and fish dishes.

So, for example, if you love seafood, cook Korean-style squid. Well, or as a last resort, you can always make herring in Korean.

The finished last dish can be used both for making sandwiches and as an independent dish on the holiday table.

If you like spicy food, then you will like Korean kuksi. It is often compared to Russian okroshka. Indeed, there are some similarities, however, to know for sure, you need to try it.

As you can see, the recipes are quite simple and do not require any special cooking skills.

Korean asparagus - cooking recipes and calorie content

No matter how strange it may be, this dish has nothing to do with the asparagus plant. The main ingredient of this dish is fuju, which is prepared from the foam released during simmering soy milk. The foam is removed, dried, packaged and sent to store shelves. Korean asparagus has a light and spicy taste, and preparing such an appetizer at home is as easy as shelling pears.

Classic Korean asparagus recipe

There are many options for preparing this dish. But for those who have not encountered such a snack before, it is better to start getting acquainted with the classic recipe.

Ingredients:

• fuzhu - ¼ kg;
• rice vinegar – 20 ml;
• vegetable oil – 6 tbsp. l.;
• 10 g granulated sugar;
• 5 cloves of garlic;
• ground pepper – a couple of pinches;
• 15 g salt;
• soy sauce – 2 tbsp. l.

Cooking steps:

1. Place soy asparagus in a bowl, fill with cold water and leave to soak for a day.
2. Gently squeeze the soft fuju from excess moisture and chop into small slices.
3. In a small deep bowl, mix vegetable oil, soy sauce and vinegar, season with sugar and add salt.
4. The dressing for asparagus is almost ready, all that remains is to add garlic, which we first peel and chop using a press.
5. Pour the resulting mixture over the soy slices, pepper and mix thoroughly.
6. Cover with cling film and place in a cool place to marinate.

It is best to leave the appetizer to steep for at least 10 hours. This classic Korean asparagus salad will decorate both a holiday meal and complement your daily meal.

How to cook quickly?

But what to do if you have neither the strength nor the opportunity to wait more than a day? This snack is really delicious. In this case, you can use the instant recipe.

With sesame

A very simple and at the same time delicious recipe, which can be supplemented with herbs, carrots, onions or other ingredients if desired.

Korean style with champignons

Fans of both asparagus and mushrooms will really like this variation of the recipe. A juicy and aromatic salad will not go unnoticed on the holiday table.

Calorie content of asparagus in Korean

Fuzhu itself is quite high in calories. 100 g of product contains 440 kcal. But the salad from this semi-finished product has lower calorie content due to the addition of other ingredients. And ultimately, 100 g of finished snack contains from 200 to 250 kcal. Even a person who carefully watches their figure can afford to eat such a salad.

It is worth noting that preparing asparagus in Korean is extremely simple. And soybean semi-finished product is a fairly common product that is easy to find on store shelves.

The benefits of Korean snacks

There is not a single product in the world that does not bring at least some benefit. Korean asparagus is no exception; it has a number of beneficial properties due to its biological characteristics:

• Thanks to the large amount of fiber, fuju helps improve digestion and prevents constipation;
• The product is enriched with insoluble plant fibers and protein, which has a beneficial effect on cholesterol levels, bringing them back to normal;
• Due to polyunsaturated fatty acids, it is good for the prevention of heart disease.
• The risk of developing breast cancer is reduced because asparagus contains a lot of plant hormones - estrogens;
• Pickled asparagus is rich in isoflavones, which relieve PMS and endometriosis in women;
• Selenium content provides men with protection from intestinal and prostate cancer;
• Amino acids contained in soy take part in the regeneration of cellular structures of the body, help maintain skin elasticity and slow down its aging;
• Asparagus accelerates hair growth, helps restore hair follicles, which prevents hair loss;
• The semi-finished soy product also contains a lot of calcium, which has a good effect on the condition of bone tissue.

Despite such a large number of advantages of this product, it is worth remembering that soy can cause allergic reactions. As for shelf life, dry fuju can be stored for a very long time, but ready-made salad can be stored for no more than two days.

Recipe for pickling green asparagus for the winter

This is a different vegetable, not soybean. It is also called asparagus. The first thing that worries many people when they get acquainted with a new product is how many kilocalories there are. The calorie content of asparagus is only 21 kcal per 100 grams: there are 3.6 g of carbohydrates and 1.9 g of protein.

Green asparagus has beneficial properties - it contains a lot of dietary fiber (useful for weight loss) and beneficial antioxidants for the body. Asparagus can be used to prepare light salads or pickle for the winter.

I will share one marinating recipe. You need to take:

• 400 g asparagus;
• 8 tbsp sugar;
• 8 tbsp. salt;
• 1 onion;
• 8 mustard seeds;
• 16 cloves of garlic;
• 4 tsp black peppercorns;
• chili pepper to taste;
• a bunch of dill;
• 8 glasses of water + additional water (for soaking);
• 8 glasses of 9% table vinegar.

We wash the asparagus and cut it so that it fits freely in a half-liter jar. Fill it with cool water and leave for an hour. This will make it crispy. Chop the onion and chili into oblong pieces. Peel the garlic and wash the greens.

Pour 8 glasses of water and vinegar, salt and sugar into a saucepan. Bring the marinade to a boil. We also immerse the asparagus there for 2 minutes.

Banks in the amount of 8 pcs. sterilize. We put onions, chili, garlic, mustard, pepper in them. There should be an equal amount of ingredients in each container. Place asparagus in jars. Place dill on top and pour hot brine over it.

We screw the jars with metal lids, turn them over and wrap them up. When the preservation has cooled, we move it to the cellar or closet.

Fooju or soy asparagus is popular for making Korean salads. It saturates the body well, harmonizes with vegetables, hot seasonings, sesame seeds and soy sauce. You can make an overseas salad with asparagus yourself, using the recommendations of professionals, to please your guests or household members with a new dish.

Use in cooking

As mentioned above, only a few types of asparagus are used in cooking: green, white and purple. Green asparagus is most often used, less often purple.

There are a huge number of options for preparing asparagus. It is consumed both raw and after heat treatment (frying, baking, boiling, stewing). White asparagus is also salted and pickled. Asparagus is added to first courses, salads, side dishes, etc.

Korean asparagus and carrot salad

• fuzhu (dried asparagus) - 0.2 kg.
• sweet pepper - 1 pc.
• garlic cloves - 4 pcs.
• white or purple onion - 2 pcs.
• salad “Korean style carrots” - 0.3 kg.
• soy sauce - 40 ml.

People who know how to cook dried asparagus enjoy combining it with Korean carrots. This makes a pretty tasty salad at home.

1. Roughly break the fuju, then add warm salted water and leave for a couple of hours.

2. In the allotted time, prepare the bell pepper by peeling it and chopping it into strips. Chop the onions into half rings and crush the garlic. Mix everything and fry in oil.

3. When the vegetables are cooked, squeeze out the asparagus and add it to them. Inject about 50 ml. water, add spices to taste, pour in soy sauce. Cover with a lid and simmer on low power for 10 minutes.

4. After the specified time, combine the contents of the frying pan with the Korean carrots. You can taste it immediately or put the dish in the refrigerator for 6 hours.

Korean-style soy asparagus: calorie content per 100 grams of product, what it is made from, its benefits and harms

There are three early written references to the product: g. Soy milk foam, or yuba, is not particularly sophisticated.

In Japan it is eaten raw, in China it is dried. Seasonings improve the taste and change the status - this is how an unattractive semi-finished product becomes a full-fledged dish. At the end of the process, long, wrinkled sheets of familiar shape are obtained.

This is a finished product - fuzhu.

The calories in dry soybean asparagus per gram are kilocalories. Due to its relatively low calorie content and abundance of beneficial properties, it is often used in dietary nutrition. Protein content per g - 42 g, carbohydrates - 23 g, fat - 14 g. Soy asparagus provides enormous health benefits, but some studies show that the product can also be harmful if you overdo it.

Eating fuju in a very large amount negatively affects the functioning of the pancreas and thyroid gland, and also harms the digestive processes due to its high fiber and protein content.

This product contains bioactive substances - phytoestrogens. For women, they are of great benefit: consuming soy asparagus during PMS, menopause, or when the reproductive system is unhealthy will help reduce the risk of developing serious diseases and reduce harm from the influence of unfavorable factors. Isoflavones, a type of phytoestrogens contained in fuju, which have many beneficial properties, are excellent antioxidants, normalize hormone function, and promote anti-carcinogenic changes.

Soy asparagus contains a special substance, lecithin, whose properties improve liver function and prevent the accumulation of fat in the body. The benefits of asparagus from soybeans include the prevention of certain cancer diseases, heart and vascular problems.

The product has a very low cholesterol content and no lactose, so it is suitable for people with diabetes and allergies to milk sugar.

What do you eat fuju with?

This is an indispensable source of protein for athletes and simply people who do not eat animal products. Or, more precisely, categorically do not deny yourself salt.

The body needs salt in small quantities, so Korean carrots should be used in the diet as an addition to a side dish. It is advisable not to use store-bought Korean carrots; they are quite easy to make at home.

And the advantage for you in this dish is that you yourself will regulate the salt level. Korean-style asparagus is also recommended for consumption in the diet. This product has been on the Russian market for a long time and many people have become very fond of it.

Korean asparagus with pepper sauce

To prepare you will need pepper sauce; this dish is a guest from the Far East. Basically, its main ingredients are soy sauce, vinegar and a mixture of peppers. So if you don't have pepper sauce, a little vinegar and your favorite ground peppers (black or red, or both) will solve the problem.

Products:

• Soy asparagus – 200 gr.
• Onion – 1-2 heads.
• Soy sauce – 2 tbsp. l.
• Garlic – 5 cloves.
• Oil – 4-5 tbsp. l.
• Seasoning for carrots – ½ tsp.
• Pepper sauce.

Algorithm of actions:

The asparagus is cooked first; it needs to be placed in a container, then pour boiling water over it. Cover the top with a lid or plate so that it is immersed in the liquid. When pouring hot water over the asparagus, it takes less time to soften; after about an hour you can check. If the fuju has become soft, you can proceed to the marinating process, or leave it in water for a while. Place the asparagus in a colander and leave to drain completely.

Cut the onions into half rings and squeeze. Peel the garlic, rinse, crush the garlic cloves with the flat side of the blade. In a frying pan in vegetable oil, first sauté the onion, then add the garlic. A nice pink crust will tell you that it’s time to add pepper and soy sauce. Simmer the onion and garlic a little in the sauce. Cut the asparagus into pieces into a large bowl, add onion and garlic to it, sprinkle with seasoning. Mix. Leave to marinate for a while.

After an hour, the dish is ready to serve. It looks delicious and is even more pleasing with its aromas.

Korean style with champignons

Fans of both asparagus and mushrooms will really like this variation of the recipe. A juicy and aromatic salad will not go unnoticed on the holiday table.

Ingredients:

• ¼ kg of fresh champignons;
• large carrots;
• soy sauce – 3 tbsp. l.;
• 3 peeled garlic cloves;
• wine vinegar – 100 ml;
• dry asparagus – ¼ kg;
• 2 tsp. mixtures of herbs for cooking vegetables in Korean;
• 25 ml of oil (olive or regular lean).

Cooking steps:

1. Pour boiled water over the dry soybean semi-finished product and leave for a couple of hours.
2. Transfer the workpiece into a colander to separate excess liquid.
3. Chop the asparagus into long slices and place in a convenient container.
4. Peel the carrot root and chop it using a grater.
5. We quickly wash the mushrooms under running water and chop them into small thin slices.
6. Add the chopped ingredients to the asparagus slices.
7. Squeeze the garlic cloves into the mixture using a press.
8. Season the substance with soy sauce and seasoning.
9. We supplement the preparation with vinegar and oil.
10. Actively knead and put the future salad under pressure. After 3-4 hours, serve.

If you don’t have soy sauce at home and it’s not popular with your household, then you shouldn’t buy it specifically for this recipe. This ingredient can easily be replaced with regular table salt.

Salad with asparagus and lentils

An exquisite summer salad for people who watch their figure.

Ingredients:

• Asparagus 200 gr.
• Green lentils 1 tbsp.
• 2 stalks of celery
• Olive oil 2 tbsp.
• Lemon juice 1 tbsp.
• Red wine vinegar 2 tsp.
• Parsley
• Sugar half tbsp.
• Salt and pepper.

Preparation:

1. Boil asparagus in boiling water for 3-4 minutes, and then cool. Lentils should also be boiled in boiling water, but for much longer, namely about 20 minutes. The dressing should be prepared from the following ingredients: 2 tbsp. olive oil, 2 tsp. wine vinegar, salt, a pinch of pepper, 1 tbsp lemon juice, a pinch of sugar.
2. All this needs to be mixed thoroughly and mixed with the lentils while warm. Celery should be chopped into half rings. Cut the asparagus into medium cubes, and then combine it with lentils and celery. Add lightly chopped parsley and mix everything, after which the dish is ready.

How to cook soy asparagus

To use dried asparagus in preparing various dishes, you first need to soak it. To do this, you need to break the blanks into small pieces and soak in plain water for 2 hours. If necessary, this can be done in milk. Another option is to soak the asparagus without breaking it, but cut it when it is already soft. Once elastic, the asparagus is dropped into boiling water and cooked for five minutes. For 200 grams of dry product, you need to use twice as much liquid for soaking, and then the same amount for cooking. The finished asparagus is drained in a colander, like pasta, and then used in any dish you like.

It can also be cooked dry. Then the cooking process takes less time, since dry asparagus takes only half an hour to cook. However, this option may negatively affect the taste of the unusual ingredient.

Most often, softened asparagus is used to create quick snacks, spicy or sweet and sour. In its pure form, it is consumed together with soy sauce, wasabi and other seasonings; it is complemented with sushi and Japanese salads. Soy asparagus can be used as a side dish, but then it is recommended to combine it with plenty of fresh vegetables and lean meat.

Recipe 6: Spicy Soy Asparagus and Cucumber Salad

• Asparagus (soy, 1/2 packet) – 250 g
• Carrots (or 200 -250 g of ready-made Korean carrots) - 3 pcs.
• Cucumber – 2 pcs.
• Garlic - 3 teeth.
• Soy sauce - 2 tbsp. l.
• Vegetable oil - 100 g
• Vinegar - 1 tsp.
• Red hot pepper - 1 tsp.
• Cilantro (ground)
• Dill
• Parsley

Soy asparagus is a dehydrated soybean product. Contain up to 45% protein, 20% fat, polyunsaturated fatty acids, amino acids, vitamins and microelements (phosphorus, magnesium, potassium). To use it, it must be soaked and boiled, after which it can be fried or stewed with the addition of meat and vegetables, or used in salads.

Pour cold water over the soy asparagus and leave for 1-2 hours (or overnight). Change the water a couple of times. Boil the soaked asparagus in lightly salted boiling water for 10-15 minutes, rinse with cold water, cut into 1.5-2 cm pieces.

Grate the carrots and cucumber separately on a Korean carrot grater. Lightly salt the carrots and sprinkle with vinegar, stir and leave for 20-25 minutes.

Chop the greens and garlic. Mix all the vegetables, asparagus and herbs, add spices and soy sauce.

Heat the plant in a frying pan. oil, throw in a piece of onion and fry until brown. Remove the onion and pour this oil over the salad.

Stir, add salt and vinegar to taste if necessary. Stir again, compact and let sit for 20-25 minutes.

Bon appetit.

Like all Korean vegetable salads, this one can be stored in the refrigerator for up to 1 month.

Features of soy asparagus: its differences from natural

Few people know, but soy asparagus has nothing to do with the vegetable that is collected from the garden beds. Natural asparagus is consumed mainly fresh or canned, has a dense juicy structure and is grown in the ground. Soybean is a secondary product of soybean processing. First, during the production of bean curd, the soy milk is separated. During its boiling, a dense film is formed on the surface, which is removed using a special apparatus. Immediately during production, these films are dried and take on a form that is already familiar to the consumer - that very soy asparagus.

In Japan, they prefer to consume this product immediately, fresh. For mass sale, asparagus is dried and packaged in bags, and subsequent consumption requires soaking it.

Soy asparagus is a very nutritious and high-calorie product. Its 100 grams contain about 440 calories. For comparison, the calorie content of natural asparagus is only 21 units. At the same time, the soy equivalent contains a lot of protein - 45 g, a significant amount of fat and carbohydrates - approximately 20 g each.

In terms of nutrient content, soy asparagus is significantly inferior to its natural counterpart. It cannot boast of the presence of a large number of useful components, therefore it carries negligible real benefits for human health. Without knowing this, many consumers are deceived into thinking that they are enriching their diet with this product. But, let’s look at the beneficial qualities of soy asparagus in more detail.