Already on the site. But I’ll tell you how to prepare a Korean-style soy asparagus salad in this recipe.
To prepare soy asparagus in Korean, we will need:
- Soy asparagus – 200 g (dry)
- Carrots - 1 pc. average
- Garlic - 3 cloves
- Soy sauce - 30 ml
- Sugar - 2 tbsp. spoons (it is better to use cane)
- Dried ginger (powder) - 2 teaspoons
- Salt - 0.5 teaspoon
- Ground black pepper - 0.5 teaspoon
- Parsley (optional) – a small bunch
How to cook soy asparagus
- To begin with, asparagus (we will call it briefly) must be soaked in cold water for 5-6 hours, changing the water every hour.
- I soak the asparagus in a glass baking dish - it's just the right size and the water completely covers the fibers. You will see how the fibers absorb water and become lighter and softer.
- After 6 hours of soaking, the soy asparagus fibers should look like this. You can cut the largest fiber in half to see if all the layers are saturated with water so that the asparagus is soft and not rubbery.
- When the fibers are softened and ready, we begin to prepare the remaining ingredients. Wash the carrots, peel them, cut them using a special Korean carrot grater, or simply chop them finely.
- Peel the garlic, put it through a garlic press or chop it finely with a knife.
- Prepare the sauce: mix soy sauce, sugar, dried ginger, pepper. I use a mixture of peppers - black, red, white. This assortment gives a wonderful aroma and spicy spice. Cut soy asparagus fibers into small pieces 2-4 cm
- Place carrots in a tall cup.
- Top with soy asparagus. And add a little salt. Yes, yes, in addition to soy sauce, we add a little salt.
- If you have fresh parsley, finely chop it and add it to the asparagus.
- Pour over the prepared sauce.
- Mix thoroughly, cover with a lid and place in the refrigerator overnight (5-8 hours), shaking our salad periodically.
Here's what I got:
