The benefits and harms of Korean asparagus for the human body

12 Diets and healthy eating 02/26/2018

Dear readers, in recent years many new products have appeared in our diet, and soy is one of them. Many people willingly include products made from it into their diet - tofu cheese, soy milk and cottage cheese, minced soy. Soy is especially popular among vegetarians. Today we will talk about soy asparagus - a product that some people have already fallen in love with, but is completely unfamiliar to others.

In fact, it is a linguistic error to call this product asparagus. These are not asparagus, but specially soaked and processed soybeans. When bean curd is made, soy milk is also produced and the foam is skimmed off while it is boiling. This rather hard layer is dried, and an elongated fibrous semi-finished product is obtained. In this form, the product is ready to eat, it can also be soaked and included in various dishes.

The Japanese love this product raw and eat it simply by dipping it in sauce. The Chinese use a dry product and call it "fuju". In Russia, this name has taken root - soy asparagus. It has a pleasant taste, and when soaked and cooked, it is quite tender. Let's figure out the benefits and harms of soy asparagus, its composition and calorie content, and how to cook it.

The 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 widespread.
Asparagus from soy is consumed by vegetarians because it replaces protein and is included in the menu of athletes and those losing weight. The benefits of the product consist of the following factors:

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

The product also has harm, so you should not get carried away with it for the following reasons:

• there is a risk of developing pancreatic diseases and ulcers;
• an overdose of isoflavones may cause thyroid dysfunction and, in children, deviations in sexual development;
• soy is a strong allergen;
• Oxalates can accumulate in the body, causing kidney failure.

What are the benefits of soy asparagus?

The benefits of fuju can be compared with the benefits of soybeans. Possessing sufficient nutritional value and a wide range of useful elements, it supplies the body with important substances and does not cause a feeling of heaviness in the stomach.

In addition, fuzhu has the following positive effects:

• helps cleanse the body of waste products and slows down the aging process;
• reduces the likelihood of developing atherosclerosis;
• serves as a prevention of cancer;
• prevents baldness;
• helps in the production of estrogen;
• is an excellent diuretic.

The following have diuretic properties: lingonberry and wild strawberry leaves, juniper berries, lovage, dandelion, black rowan, bearberry, rosehip decoction.

For women

Fuzhu is indispensable for women's health. It helps normalize hormonal balance during menopause and premenstrual syndrome (PMS).

It will be useful to consume fuju for endometriosis. In addition, the components included in soy reduce the risk of breast cancer. However, women who abuse soy may have problems with the endocrine system.

For men

The male half of humanity will also benefit from consuming fuju: the selenium it contains serves as an excellent prevention of prostate and colon cancer.

Did you know? According to
legend , the ancient Chinese ruler Qin Shihuang Di wanted to live forever, so he set out to find the elixir of immortality. But all searches did not bring results. One day he was offered to try fuju. He liked the product, as a result of which soy asparagus is considered a means of prolonging life.

How to cook Korean asparagus at home, benefits, recipes

Coconut: benefits and harms for the human body
The soy asparagus that I am preparing today has nothing to do with the vegetable delicacy white or green asparagus.

Soy asparagus is an ancient Chinese product made from dried soy milk foam, also called “fuju”, “yuba” or soy bamboo.” I wonder why we didn’t think of making something from cow’s milk foam.

Asparagus itself is quite tasteless; adding spices transforms the product.

Soybean asparagus is a delicious and beloved product by many. Soy asparagus is used in vegetarian nutrition, contains a lot of protein and nutrients, can be served in salads, stewed and fried with vegetables and spices.

✓Asparagus is sold dry in bags; after soaking, its weight increases three times.

Let's consider whether asparagus is good for our diet and how you can cook asparagus in Korean at home.

Soy asparagus benefits and harms

The benefits of soy for humans are that it can successfully replace meat dishes and is used during diets, as it promotes rapid satiety. Contains vegetable protein, very similar in quality to the proteins found in eggs, milk and meat.

Soy contains all the amino acids found in animal proteins. Soy also contains isoflavones, which are beneficial for women with PMS and endometriosis, contains plant estrogens, which alleviate the symptoms of menopause, and selenium, which helps protect against prostatitis in men.

Additionally, soy contains calcium.

For anyone who likes soy products, there is a risk of buying a genetically modified product. Scientists have long argued about the usefulness of modified foods, but neither opponents nor supporters can find enough arguments to come to definite conclusions.

All the qualities of soybean correspond to soybean asparagus.

Preparing Soy Asparagus

Soy asparagus can be stored dry for a long time.

To prepare asparagus, soak it in water before cooking. To boil, stew or fry, just keep it in water for 30-50 minutes.

To prepare salads, it is best to add water overnight. The asparagus is then blanched in boiling water.

Soak the asparagus for 2-3 hours, squeeze, then pour boiling water over it, pour cold water over it and squeeze again. Cut into pieces 3-4 cm long.

Preparing the sauce

Chop the garlic into a bowl with a garlic press, add seasoning for Korean carrots, rice vinegar (can be replaced with apple cider vinegar), soy sauce, vegetable oil, ideally sesame oil, sugar to taste, since soy sauce can be unsweetened and sweet.

Pour the sauce over the soaked asparagus, stir and leave to soak for 2-3 hours. This asparagus is delicious served by adding it to a Korean carrot salad; the recipe is here.

Ingredients:

• 200 g dried soy asparagus
• 1-2 cloves of garlic
• 1 tsp seasonings for Korean carrots
• 1 tbsp. rice vinegar (apple)
• 3 tbsp. soy sauce
• 1 tbsp. vegetable oil (sesame)
• 0.5-1 tsp. Sahara

Radish and asparagus salad with mushrooms

We wash the pickled mushrooms with water to remove mucus and cut them into slices.

Cut the soaked asparagus into slices.

Peel the radish and grate it on a coarse Korean grater, add salt and leave for 30 minutes. We do the same with carrots.

After 30 minutes, drain the juice and rinse.

Combine asparagus with radish, carrots and mushrooms. Add chopped green onions.

We make the sauce similarly to the previous recipe. Pour the sauce over the mixture and let it brew for 3-5 hours in the refrigerator.

Ingredients:

• 300 g soy asparagus (dried)
• 300 g pickled mushrooms
• 2 pcs. radishes
• 1 small carrot
• green onions
• 1-2 cloves of garlic
• 1 tsp seasonings for Korean carrots
• 1 tbsp. rice vinegar (apple)
• 3 tbsp. soy sauce
• 1 tbsp. vegetable oil
• 0.5-1 tsp. Sahara

Now you know how to cook Korean asparagus at home. You can make many different salads from soy asparagus to diversify and complement your daily diet. You can cook meat dishes with asparagus; asparagus highlights the taste of rice noodles and beans.

Bon appetit! Watch a video of asparagus being prepared in a factory.

We cook at home with pleasure!

Spicy salad

The benefits and harms of tomatoes for human health

Ingredients:

• Korean asparagus – 1 package
• 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 - as needed
• essence – 2 tbsp.

Asparagus should be soaked in warm salted water. It should lie in the water for about 2 hours. The asparagus is ready when it becomes 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 mash them thoroughly with your hands until they release juice.

Peel the onion and chop into half rings. Peel the garlic and finely chop it with a knife. Heat sunflower oil in a frying pan and fry the onion and garlic in it. When the onion turns golden, add coriander and pepper. Mix everything and add chopped asparagus. Add soy sauce to the pan, fry for one minute and turn off the heat. Place the entire mixture from the frying pan into the carrots, stir and place in a cool place for several hours.

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

Korean soy asparagus is a dish that, predictably, is highly revered and eaten in huge quantities in Korea.

Soy asparagus is white in color and, by the way, is in no way related to the usual asparagus that we know - the green dense stem. Many people believe that it is prepared from the white part of this plant, but this is not so. In general, soy asparagus is, roughly speaking, a dry bun that is obtained from the soy product fuju. Fuzhu is dried foam, it is collected during the long simmering process of soy milk.

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 thoroughly to remove excess moisture, and then marinated for one to two days. Ingredients 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 to be a separate salad dish, where, for example, you can add pickled carrots. Moreover, you can even replace sausage in Olivier salad with asparagus: this will add piquancy and taste to the salad. Soy asparagus itself is a very low-calorie product, rich in minerals and beneficial microelements, that is, asparagus can be eaten in unlimited quantities.

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

Alan Skaev

technologist

Korean soy asparagus is not the most common dish on our table. And yet, it’s really worth taking a closer look at it and trying to cook it yourself. I’ll try to dispel your fears about the exotic nature of the overseas dish.

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

The process of preparing asparagus uses a special technology: the product is obtained from soy milk, which is boiled until a film appears on its surface - fupi. Next, it is collected and hung, as a result of which it takes on an elongated shape and dries. This dried product is fuju.

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

Will a soy diet help you lose weight?

The results of losing weight on soy products will definitely be positive, but only if you follow some of the doctors’ recommendations:

• You can carry out a weekly soy diet only once every one and a half to two months;
• You definitely need to do physical exercise, massage with anti-cellulite cream - this will tighten the skin and strengthen muscle mass;
• after stopping the diet, you need to introduce soy into your usual menu - this will help consolidate the results.

We recommend reading about Kim Protasov's diet. You will learn about the principles of the diet, its pros and cons, weekly menus, diet recipes, and weight loss results. And here is more information about the vegetarian diet.

The soy diet is an excellent option for losing weight if there are no contraindications to this process of losing excess weight. The products help create a varied menu, which relieves those losing weight from attacks of hunger, weakness and drowsiness. But you need to remember that you cannot stick to a diet exclusively made of soy products for too long - this can have the opposite effect and lead to weight gain due to metabolic disorders.

How to choose the right asparagus?

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Fresh asparagus quickly deteriorates and loses its quality after 3-4 days, and it will no longer be possible to cook it tasty. That's why frozen asparagus is so popular. Blast freezing shortly after harvest preserves all nutritional and taste qualities.

The tastiest shoots come from young asparagus. When choosing, you need to carefully examine the stems - it is desirable that both the stems and the tops retain their elasticity. You can also determine freshness by the cuts - if they are dry, it is better to refrain from purchasing or choose fresher shoots.

When purchasing, it is important to choose short shoots 15-16 cm long with a base thickness of 1-1.5 cm. When choosing frozen asparagus, it is wise to give preference to proven brands of frozen products, the quality of which has not let you down before

When choosing frozen asparagus, it is wise to give preference to proven brands of frozen products, the quality of which has not let you down before.

How to select and store soy asparagus

In our stores it is much easier to find dried soy asparagus than fresh. The packaging may say "Fuzhu", "Fuzhu Asparagus", "Korean Asparagus", "Soy Asparagus Noodles" or simply "Soy Asparagus". When choosing, be guided by the expiration date indicated on the package.

If you open the package, the dry product will be stored for no more than a month. Fuzhu is stored in a sealed container so that it does not absorb other odors. A dark, dry and cool place is suitable. Shelf life is one year. Cooked soy asparagus can be stored in the refrigerator for a maximum of 2 days.

Soy recipes

There are quite a lot of them! Like many soy products, it does not have its own distinct taste, but it favorably sets off the aromas and taste of other products. It goes well with vegetables and meat, fish and mushrooms. And the right spices will help you prepare a real culinary masterpiece with it!

Salads made from soy asparagus are especially popular; they are quite simple to prepare, but amaze the imagination with their flavor palette. There are options for using the product in dry form in dishes.

How to cook asparagus in Korean?

For this you will need:

• 400 gr. fuju,
• 2 onions,
• 1 large carrot
• basil, oregano,
• a couple of spoons of vinegar,
• black pepper,
• soy sauce
• 100 gr. vegetable oil.

Pour boiling water over the asparagus, cover the container and leave to infuse. Cut the onion and carrots into thin strips. Fry the vegetable strips in well-heated oil. squeeze out excess water from our “heroine” and cut into pieces. Add vegetables, spices, soy sauce, vinegar to it. Mix thoroughly. After a short infusion, the dish can be served.

Soy asparagus with carrots

Squeeze out the excess water from the fuju steamed with boiling water and fry it in pre-heated vegetable oil. Mix it with 400 gr. carrots in Korean. Add soy sauce to taste and literally add red hot pepper at the tip of a knife. Mix everything, add 2 cloves of garlic, chopped into small pieces, 1 tsp. sesame

Fuzhu with fresh vegetables

Soaked product (400 g), 2 pcs. Cut fresh cucumbers, carrots and a bunch of green onions into even pieces - into strips. Season the salad to taste with soy sauce, vegetable oil and spices - black and red pepper, ginger, basil, ground coriander, oregano. The salad should sit for about 30 minutes before serving.

Soy asparagus with pork

Pour boiling water over the fuzhu, leave for 1 hour, squeeze out excess water and dry. Cut the pork into small pieces. Cut two small carrots, a bunch of green onions and a few cloves of garlic into equal large pieces. In different frying pans in very hot vegetable oil, fry the meat, fuju and vegetables separately. Mix everything, add sauce, add spices, serve hot.

Pickled soy asparagus

Pour 400 grams of boiling water. fuzhu for about 1 hour. Squeeze. Cut 1 large carrot into long strips. Add finely chopped garlic to our product and carrots.

Bring the marinade to a boil. Boil it for about five minutes, pour in the prepared asparagus with vegetables. Cover the container with a lid and wait until it cools completely. Then it must be placed in the cold.

Fuzhu with tomatoes and sesame

Cut pre-soaked asparagus (400 g) into pieces, add 300 g. boiled green beans and fry this mixture for several minutes, add fried pieces of 1 large carrot and 2 onions to it, mix everything and simmer for about 5 minutes together.

So, soy “joy” allows you to regain your slimness, expand your menu, and make it truly healthy and tasty. And now you know many recipes for how to cook dried asparagus.

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What recommendations should you follow while dieting?

A quality vegetable can be recognized by the following characteristics:

• It is painted in a uniform rich color, without foreign inclusions,
• A quality product has a neutral aroma,
• Good asparagus has a round, strong stem.

The product is often sold in containers that are wrapped in cling film. It is recommended to avoid purchasing asparagus that contains condensation inside the packaging.

You should not buy asparagus with very thin stems: it may be immature. When a product is stored for a long time (more than three days), its taste often deteriorates.

How to cook asparagus

Well, personally, I even gave up flour and sugar in favor of asparagus. It’s wildly delicious, but I don’t gain weight at all!

Asparagus comes in three colors: green, white and purple. Green asparagus is available throughout the year, white asparagus is harvested from mid-March to June. Purple asparagus is the rarest variety and has a bitter taste. After cooking, it loses its unusual pigment and turns green.

How to boil asparagus

Wash the asparagus, peel it down from the middle, then put the asparagus in bunches of 5-8 pieces and trim the bottom by 2 centimeters so that all the stems are approximately the same length. Bunches can be tied with thread or a sprig of greenery.

Then you should boil water in a saucepan, add some salt, add a few slices of lemon and place the asparagus bunches vertically with the tips up. Since the latter cook faster, they do not need to be in water—exposure to steam is sufficient.

Green asparagus is cooked for about 5 minutes, and white asparagus for about 15. Ready asparagus should be rinsed with ice water, dried on a napkin and served with olive oil and lemon juice.

• 400 g asparagus
• 1 tbsp. l. butter
• 1–2 cloves of garlic
• spices to taste
• 1 tsp. lemon juice
• 2 tsp. sesame seeds optional

Preparation

1. Melt butter in a hot frying pan.
2. Add a couple of chopped cloves of garlic and wait a couple of minutes until it releases its flavor and aroma.
3. Add the washed asparagus to the pan and fry, covered, over medium heat until soft, turning carefully as you go. Cooking should not take more than 5 minutes.
4. At the end you can sprinkle with lemon juice, sprinkle with spices, I also like to sprinkle sesame seeds on top.

• 300 g asparagus
• 40 g butter
• 100 ml cream
• 70 g hard cheese (preferably Parmesan)
• 5–7 g dried garlic
• pinch of nutmeg
• salt, pepper optional

Preparation

1. Wash and trim the lower part of the stem. Clean from the middle to the bottom.
2. Melt butter, grate cheese.
3. In a convenient container, mix melted butter, cream, half the grated cheese, nutmeg, and dried garlic. Add salt and pepper to taste, stir.
4. Place the asparagus on a baking sheet lined with parchment, pour the sauce on top and sprinkle with the remaining grated cheese.
5. Bake asparagus at 180 degrees for 20 minutes.

Grilled asparagus

You can also take asparagus with you into nature. When grilled, it turns out very tasty, aromatic, and smoky. It will take you only 5 minutes to prepare. Simply preheat the grill to medium-high, drizzle the asparagus with olive oil, and cook.

Preparation

1. Wash the asparagus and simmer for 5 minutes over low heat. After this, remove from the water and place on a napkin to absorb moisture.
2. Cut the bacon into thin strips about 1-2 centimeters wide. The thinner the stripes, the better. To make it even easier, you can buy pre-cut bacon.
3. Take 1 stalk of asparagus and 1 strip of bacon. Wrap the asparagus in the bacon into a spiral. If you don't have enough 1 strip of bacon, take a second one and keep wrapping.
4. Grease a baking tray with olive oil, place the asparagus and bacon on it and bake in the oven at 180 degrees for 5 minutes, then turn the shoots over and bake for another 3-4 minutes.
5. Can also be cooked on the grill. Place the bacon-wrapped asparagus on the grill and cook for 10 to 12 minutes until the bacon is crisp and the asparagus is tender. Bon appetit!

Editorial Board

I also suggest that you familiarize yourself with a selection of vitamin soups that will help you switch to lighter and healthier foods in order to strengthen your weakened immune system and get rid of the kilograms you have gained over the winter.

And finally, a piece of advice: you should cook asparagus as quickly as possible. There is a very high risk that you will overdo it and the dish will be spoiled. The ideal asparagus should be a cheerful green color and crisp. But asparagus that is overcooked will become overly soft, wilted and not particularly appetizing.

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.

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.

Use in cooking

Asparagus soybean is especially popular in Asian countries. The Chinese most often consume dried fuju, while the Japanese, on the contrary, prefer fresh. Basically, this ingredient is a snack or its component, but the most prized is fuju, soaked in soy sauce. Chinese noodles are also prepared using this component.

Dried fuju also needs preliminary preparation before use. It must be soaked in water so that the fibers are saturated with liquid. Reconstituted fuju acquires a delicate taste and elastic consistency.

Asparagus can be prepared as an independent dish or as a snack. Fuzhu lends itself well to cooking, frying, and is also used in soups, hot dishes, and salads.

Thus, soy asparagus is a healthy product, and various ways of consuming it will diversify the menu and enrich the body with the substances necessary to maintain health.

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.

Calorie content and chemical composition

Soy asparagus is a “semi-finished product” of plant origin with Chinese roots. We know it as the dish “Korean-style soy asparagus” and this product has absolutely nothing to do with the famous asparagus vegetable.

Soy asparagus is made from soybeans, the fruits of which are soaked in water, ground and boiled to produce soy milk. When this milk is boiled, a film forms on top; it is removed and hung.

When dried, it lengthens and becomes wrinkled, taking on the image already familiar to us. Fuzhu is a fairly high-calorie product: 100 grams corresponds to 386–390 kcal.

Energy composition of the product (in 100 grams):

• proteins (proteins) - 42 g;
• fats - 19 g;
• carbohydrates - 12 g.

The chemical composition of fuzhu is represented by the following elements:

• vitamins: A, B1, B2, B5, B6, B9, B12, C and PP;
• iron;
• potassium;
• calcium;
• magnesium;
• manganese;
• copper;
• sodium;
• selenium;
• phosphorus;
• zinc.

Important! Soy contains no cholesterol (lipoproteins) and
the natural sugar lactose.
In addition, fuzhu includes amino acids, phytohormones, dietary fiber, Omega-3, 6 (polyunsaturated fatty acids).

Step-by-step recipe for soy asparagus

1. How much to prepare the salad - decide for yourself. I brought all the ingredients to my taste, based on the entire pack weighing 400 grams. Dry soy asparagus is sold in different packaging and, even in an open bag, can be stored for some time.
2. You need to soak the fuju in advance. Place the required amount of semi-finished product in a deep bowl or pan. Pour in cold water and cover with an inverted saucer, which will submerge the chopsticks a little. If necessary, you can put a small weight on top. Leave to soak for at least 2-3 hours.
3. Prepare vegetables and herbs. Peel a piece of fresh ginger. Fuzhu salad is very tasty, if it has a lot of garlic, feel free to add it. The amount of “chili” to taste depends on the spiciness of the pepper. Fresh cilantro is a must. I advise you to add a feather of green onions. In addition, you need the typical Asian cuisines - rice vinegar, sesame oil, soy sauce and perhaps a little brown sugar.
4. Soaked soy asparagus is washed with cold water. The sticks are already soft, but a little “rubbery” - this is their usual consistency. Use a knife to cut them into pieces 5 cm long. Transfer to a saucepan and add water, put on fire. Cook over low heat for 5-6 minutes from the start of boiling. Then drain in a colander and rinse with cold water. Leave to drain all the liquid.
5. Prepare the sauce in a large bowl. Cut the peeled ginger into small pieces and pass through a garlic press. Grind the peeled garlic cloves in the same way. Chop the peeled chili seeds very finely. Mix everything together and add finely chopped cilantro. Add chopped green onions.
6. Peel the carrots and grate them. Mix all the vegetables. Add 0.5-1 tsp. brown sugar. When the sugar dissolves, add 1-1.5 tbsp. soy sauce, 1 tsp. rice vinegar, 1 tsp. sesame seeds and pour in about 3 tbsp. sesame oil. You don't need salt, it's in soy sauce. Stir the sauce. By the way, brown sugar can be replaced with 1 tbsp. mirin – sweet rice “liquor”.
7. Soy asparagus is already ready and has almost no signs of moisture. Mix vegetable sauce with fuju, mix well. Basically, the appetizer is ready. But it's better to let it sit in the refrigerator for a while. It will soak in and only become tastier.
8. Place the soy asparagus salad into small bowls or plates. Garnish with sprigs of cilantro and thinly sliced ​​chili peppers. Typically, in China, such dishes are eaten with chopsticks.

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.

How to cook soy asparagus at home

The recipe for such a dish is no less simple and straightforward. For it you will need to use the following ingredients: 250 g dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

1. Asparagus is pre-soaked in cold water overnight. After which it is thoroughly wrung out and cut diagonally.
2. Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and thoroughly fried in sunflower oil.
3. Fuzhu is mixed with prepared vegetables and then topped with a marinade made from soy sauce, vinegar, sugar, salt and spices.
4. The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

Nutritionists recommend consuming asparagus baked, boiled, fried and pickled. The product is subjected to minimal heat treatment to preserve taste and the full range of nutrients.

It is very important not to overcook the sprouts and cook until al dente (to the bite). To preserve asparagus for the winter, it is sealed in jars and filled with a marinade based on water, vinegar, salt and aromatic spices.

It's very easy to prepare: it won't take more than 30 minutes, but some preparation is required.

1. The dried product must be soaked in cool water for at least 4 hours. If it is not possible to leave it for such a long time, then you can simply pour boiling water over the fuju and leave it for a couple of minutes to swell. But with this method of cooking, the taste will be much less pleasant, and many of the aromas and beneficial properties of soy asparagus will not be fully revealed.
2. After soaking in water, it needs to be washed and cut into pieces.
3. As a supplement, you can choose any healthy vegetables: most often, these are onions, carrots, as well as legumes - beans, chickpeas.
4. First, the vegetables are fried in vegetable oil in a deep frying pan until medium cooked and only then soy asparagus is added.
5. Next, you need to thoroughly mix all the ingredients and leave to simmer under the lid for 7 - 10 minutes.
6. For decoration and the final touch, you can sprinkle the dish with herbs - green onions, dill, then crush the garlic and sprinkle with pepper.

Is it possible to eat

Although soy is beneficial for the female and male body, there are certain conditions in which the diet should be selected carefully.

During pregnancy and breastfeeding

Moderate consumption of soy products during pregnancy and during breastfeeding is encouraged: it will saturate the woman’s body with all the elements necessary for the full growth and development of the child. In addition, this ingredient stabilizes the mother's hormonal balance.

When losing weight

Despite its nutritional value, soy asparagus is recommended for those who want to say goodbye to extra pounds. This ingredient is perfectly processed by the body and quickly saturates it.

By replacing higher-calorie foods with fuju, you can lose a couple of extra pounds: it will give you a feeling of fullness, which counteracts overeating.

Important! When using
soy asparagus for weight loss, you should adhere to the established calorie restrictions.
In addition, the composition of fuzhu will improve digestion and speed up metabolism, due to which the body will more effectively cleanse itself of toxins.

For diabetes

For this disease, doctors sometimes recommend consuming soy. This is explained by the high concentration of easily digestible proteins in the product, which have high energy potential. In addition, soy does not provoke insulin spikes.

For pancreatitis

Since soy products have a negative effect on the pancreas, in case of pancreatitis it is advisable not to consume them or reduce the amount to a minimum. Abuse will only worsen the disease.

For gout

Experts advise people suffering from this disease to treat fuzhu with caution: the components it contains remove phosphates, chlorides and urea.

Important! If you have gout, you can eat fuju no more than 3 times a week and no more than 100 grams, otherwise you can aggravate the disease.