Korean-style asparagus: benefits and harms, what it is made from, calorie content. Korean asparagus - recipes for cooking at home with photos Korean asparagus

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 takes place using a special technology: the product is obtained from soy milk, which is boiled until a film - fupi - appears on its surface. 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.

A unique product is soy asparagus, also known as fuju or yucca. It is made from soybeans and is considered the national dish of the Chinese. It should be immediately clarified that soy asparagus has nothing in common with the asparagus plant of the same name.

Do you know how to prepare this interesting asparagus from soybeans? It is made from soy milk, which is boiled until a thin film or foam forms, which is skimmed off and dried. After drying, the product that many of us know as fuju asparagus is obtained. Soy milk is simply soybeans crushed until smooth, mixed with water in equal proportions.

If you practice vegetarianism or are trying to lose weight, then fuchja or soy asparagus should definitely be included in your diet. This is an excellent protein product that will easily compensate for the lack of protein in your body.

Today I will tell you how to prepare a delicious soy asparagus salad in Korean.

Ingredients:

• Soy asparagus – 200 grams,
• Carrots – 400 grams,
• Seasoning for Korean carrots or asparagus – 1 package,
• Vegetable oil,
• Water.

Cooking process:

Prepare a deep pan and boil a kettle of water. Place the dry soybean asparagus into the pan, breaking each spear into smaller pieces as needed. Pour boiling water over the soy product and cover with a lid. Leave for 30 – 50 minutes. Constantly check the asparagus, it should not be too loose, let it remain a little elastic, but not hard.

When the asparagus is done to your liking, drain the water and cut it into small pieces.

Peel the carrots and grate them for Korean salads.

Open a package of Korean salad dressing, I use the one in the photo. Instead of ready-made seasoning, you can use any seasonings that you are already accustomed to, it could be ground black and red pepper, sweet paprika, ground coriander, etc. Also, don’t forget about vinegar, which will give the Korean appetizer a special sourness. Pour the entire contents of the pack into the dish with the carrots. Stir and add softened soy asparagus.

Heat vegetable oil (2 - 3 tablespoons) in a frying pan and pour boiling oil over the salad. Stir and let sit for 1 – 2 hours.

As additional ingredients for the salad, you can use garlic and onions, which need to be dipped in boiling oil for literally half a minute and then added to the salad.

Cook and eat with pleasure, bon appetit!

We thank Slavyana for the recipe and photo of Korean asparagus salad.

You might be interested in how to prepare a Korean-style funchose salad with vegetables:

Best regards, Anyuta.

There are many recipes for cooking asparagus. Chopped pickled vegetables go well with main courses. Thanks to the content of asparagus in the salad, the food acquires a delicate aftertaste. Traditionally, asparagus is prepared as a stand-alone snack from the dried root vegetable. However, butter, carrots, mushrooms, and roasted sesame seeds are often added to the salad. Let's look at popular recipes in order, and provide step-by-step instructions for preparing the Korean snack.

Useful properties of asparagus in Korean

1. Asparagus is also called fuchja; the product normalizes the activity of the intestinal tract and eliminates constipation. This feature is due to the large amount of fiber contained in the fruit.
2. With regular consumption of snacks, the work of the heart muscle stabilizes, blood flow improves, and brain activity accelerates. Asparagus is extremely beneficial for diabetics as it normalizes glucose levels.
3. Beneficial properties include the content of polyunsaturated fatty acids, protein and plant fibers. In combination, these compounds have a positive effect on body weight, reducing cholesterol levels.
4. For girls who experience pain during menstruation or endometriosis, asparagus helps relieve discomfort. At the same time, men can avoid cancer of the prostate and intestinal tract.
5. Doctors recommend eating asparagus for people suffering from massive hair loss (receding hairline). The vegetable strengthens follicles, accelerates blood circulation to lymph, nourishes the scalp, and promotes accelerated hair growth.
6. Soybean semi-finished product is rich in calcium, which improves the structure of bone tissue, nails, hair, and skin. At the same time, the incoming amino acids allow cells to carry out rapid regeneration, normalize the self-cleaning of the epidermis, and “break” sebaceous plugs.
7. The soy product smoothes out fine wrinkles, eliminates microcracks, and nourishes the skin with moisture. In most cases, asparagus restores the salt, alkaline, acid and water balance of the body and prevents premature aging of the dermis.

Important!
Despite its undeniable advantages, asparagus can cause individual intolerance. Do not rush to consume the finished product in large portions; first, eat 30-50 grams. and evaluate the body's reaction.

If we talk about shelf life, dry fuju can last a long time, while the finished snack lasts 2 days.

Korean asparagus: a classic of the genre

• garlic - 4 pcs.
• soy sauce - 85 ml.
• dried asparagus - 180-190 gr.
• granulated sugar - 15 gr.
• fine salt - 12-15 gr.
• table vinegar 6% (optional) - amount at your discretion
• onion - 1 pc.
• spices for carrots in Korean - to taste
• vegetable oil (for frying) - in fact

1. Soak the asparagus in cold filtered water and leave for 7 hours. After the allotted time has passed, squeeze out the slices and chop the vegetable into strips (4-6 cm long). To make the appetizer look beautiful when serving, cut the asparagus diagonally (the cut will be visible).
2. Next, peel the onion, chop it, and begin heat treatment. Pour oil into the frying pan and heat at maximum power. Reduce the heat on the burner and fry the onions. When the vegetable turns golden brown, turn off the stove.
3. Combine soy sauce and vinegar. Pass the garlic through a press. Pour the oil from the frying pan into a separate bowl, add the garlic, and season the chopped asparagus with the sauce.
4. Add fried onions, granulated sugar and salt, a mixture of table vinegar and soy sauce, and Korean carrot spices. Stir the mixture until smooth.
5. Place the snack in an airtight container and refrigerate for 4 hours. The duration of exposure directly affects the final result. The salad will turn out tastier if you leave it for about 6-10 hours.

Korean asparagus: a quick way

• table vinegar (6-9%) - 55 ml.
• dried asparagus - 225 gr.
• drinking water - 110 ml.
• carrots (large) - 1 pc.
• garlic - 3 cloves
• sunflower oil - 110 ml.
• salt - to taste
• sugar - 15 gr.
• crushed red pepper - 1-2 pinches

1. Boil drinking water, pour it over dried asparagus, leave for 1 hour. Rinse and chop the carrots; if possible, use a grater to prepare the Korean carrot salad (diamond-shaped).
2. Add the chopped vegetable to the soaked and squeezed asparagus, and squeeze the garlic in there. Stir, cover the container with a lid and let sit for half an hour.
3. Start preparing the marinating mixture. Combine seasonings with granulated sugar and salt. Pour in the vinegar solution, transfer the mixture into a saucepan, and place on the stove.
4. When the mixture begins to bubble (the first bubbles appear), turn off the burner. Pour the prepared mixture over the asparagus, garlic and carrots. Place the snack under pressure, keep it for 1 hour at a temperature of 25 degrees, then move it to the cold.

Creamy asparagus

• granulated sugar - 20 gr.
• asparagus - 475 gr.
• lemon juice - 55 ml.
• butter - 60 gr.
• salt - 30 gr.

1. Wash the asparagus, remove rough areas (bottom area). Boil the fruit for 10 minutes, then turn off the stove. Drain the solution in which the heat treatment was carried out (it will be useful for preparing the sauce).
2. Divide the boiled asparagus into fibers or chop into slices diagonally (cut obliquely). Pour filtered water into the pan, add salt, sweeten (optional), add lemon juice. Cook the vegetable for another half hour.
3. Melt the butter in a convenient way and pour into a saucepan. Remove the boiled asparagus and pat dry with paper towels. Transfer the appetizer to flat plates and pour over the creamy sauce. Serve asparagus with sliced ​​ham, cheese, and walnuts.

• garlic - 2 cloves
• sugar - 5 gr.
• salt - 5-10 gr.
• black sesame - 10 gr.
• white sesame - 5 gr.
• dried asparagus - 230-250 gr.
• oil (vegetable or olive) - in fact
• carrots - 1 pc.
• crushed paprika - to taste
• spices for carrots in Korean - 10 gr.
• apple cider vinegar - 55-60 ml.

1. Pour cold drinking water over the asparagus and leave to soak for 5 hours. If possible, soak the vegetable overnight. After the allotted time has passed, squeeze out the mixture and chop it into pieces diagonally.
2. Take a grater for preparing carrots in Korean, pass the washed vegetable through it. If you don’t have a special device, use a regular grater.
3. Combine chopped carrots with chopped asparagus, salt, sweeten (optional), add seasonings. Fry the sesame seeds in a hot dry frying pan and add to the main mixture.
4. Pour in the vinegar solution and heat the vegetable or olive oil to maximum. When the mixture begins to bubble, pour it over the asparagus, carrots and seasonings.
5. Shake the container several times to avoid damaging the contents. Leave the appetizer in the cold for 3-5 hours, during which time the Korean asparagus will infuse and become especially tasty.

Asparagus with champignons

• vegetable oil - in fact
• champignons - 280 gr.
• dried asparagus - 200 gr.
• onions - 1 pc.
• seasonings for Korean carrots - to taste
• salt - 10 gr.

1. Cover the asparagus with drinking water and let stand for 3-5 hours. After the specified time has elapsed, remove the vegetable and squeeze it. Chop into slices diagonally.
2. Rinse and clean the champignons, cut them into slices along the stem. Heat vegetable oil in a frying pan and fry the mushrooms for a quarter of an hour.
3. After this, sauté the onions, first chopping them into half rings. Drain the oil remaining after frying the mushrooms and onions into a separate container and add the asparagus to it.
4. Place the dish under a press for 1 hour, then mix with mushrooms, onions, and salt. Transfer to an airtight container and refrigerate for 4 hours.

Korean asparagus has a lot of beneficial properties, so it is important to learn how to cook it correctly. Consider recipes for snacks with cream sauce, add lemon juice, mushrooms, carrots, onions, favorite seasonings and apple cider vinegar. Vary the proportions based on personal preference.

Video: Korean asparagus recipe

Quite often, when creating a proper diet, nutritionists recommend including a product such as asparagus in your diet. The benefits and harms of this culture are not widely known. Many people confuse a natural product with a soybean semi-finished product. In order to achieve the necessary therapeutic effect, you should understand the varieties of asparagus, their beneficial properties and contraindications.

What is asparagus made from?

One type of asparagus that does not grow on its own is soy asparagus. This is an invention of Chinese cuisine, which in its native language is called fuzhu.

Here's how and what this product is prepared from:

1. Soybeans are used to prepare this semi-finished product. After preliminary grinding, they are boiled. The result is a mixture from which soy milk is pressed.
2. Next, the resulting milk is also subjected to boiling, under the influence of which a film is formed on the surface, just like on familiar cow's milk.
3. When the film becomes dense enough, it is removed from the pan and dried.

Thus, we get a familiar product of Central Asian cuisine.

Fuzhu is used for food both in natural and dried form. In addition, it can be boiled, fried, stewed. However, remember that this is protein in its pure form and the calorie content of such a product is even higher than that of natural asparagus.

This video will show the complete process of making soy asparagus in a Korean workshop:

Soy asparagus: benefits and harms

Due to the fact that the product is made of protein, it is easily absorbed in the human body. The set of chemical elements and vitamins is similar to that of a natural vegetable. In China, fuzhu is considered the elixir of youth. The main advantages are:

• Prevention of cancer, cardiovascular diseases;
• Normalization of hormonal levels, including in women at different periods of the menstrual cycle;
• Thanks to the large amount of fiber, it removes toxins from the body and eliminates cholesterol;
• Used as a milk and meat protein substitute for allergy sufferers and vegetarians;
• Good protein supplier for athletes;
• Improves metabolism;
• Increases immunity;
• Strengthens the nervous system.

However, you should not eat soy asparagus if:

1. Diseases of the thyroid gland in women;
2. In childhood, due to dangerous effects on the reproductive and endocrine systems;
3. For diabetes mellitus;
4. Reproductive system disorders;
5. If you are allergic to soy protein.

What are the benefits of asparagus?

The beneficial properties of asparagus have been known for a long time. Hippocrates wrote about them, and the Chinese in ancient times used it together with ginseng to cure diseases.

Modern technologies have made it possible to reveal everything useful microelements product:

1. Thanks to the iron contained in the vegetable, it has a beneficial effect on hematopoiesis and hemoglobin levels;
2. Phosphorus is one of the elements necessary for cell formation;
3. Magnesium has a beneficial effect on the nervous system, blood vessels and is involved in protein metabolism;
4. Calcium is responsible for the condition of bone tissue;
5. Potassium is necessary to stabilize heart rate and kidney function;
6. Thanks to beta-carotene, asparagus has the effect of supporting immunity;
7. Vitamins A, C, E are beneficial for the condition of hair and skin.

In addition, not only the shoots of the plant, but also its leaves and berries contain useful substances. Freshly squeezed juice is a strong diuretic and is widely used in cosmetology.

Thus, asparagus is a natural medicine. However, it must be remembered that all these substances and vitamins are contained in the raw product. They may break down under the influence of heat during cooking.

Also, raw asparagus on its own high in calories, and the use of various sauces and dressings will further increase this figure.

Natural asparagus - asparagus

Asparagus is a plant that has quite a few varieties. For the first time, its healing and taste properties were noted by the ancient Greeks and Romans. At the same time, the vegetable was not widely distributed and its presence on the table spoke of the honorary status of the owner. Today, the product is no longer a sign of belonging to a high family. It can be found in any supermarket at a reasonable price.

The most common types are:

• The leader in beneficial properties is white asparagus. Due to the specifics of growing without access to light, it has white stems and is considered a delicacy. In terms of cost, it is one of the most expensive;
• Violet the vegetable is quite rare. Its peculiarity is that when grown in the dark, it is sometimes allowed to be illuminated by sunlight. As a result, the plant acquires the necessary color. It has a bitter aftertaste and turns green when cooked;
• The most common is green asparagus. It came to us from the Mediterranean. Good balance of price and quality;
• Quite often, beans are eaten. It has nothing in common with asparagus, but is considered a variety of it due to its external similarity. Beans require mandatory preparation, as they contain substances that can lead to poisoning in their raw form;
• A separate species grows on sea coasts and has a salty taste;
• Soybean asparagus does not exist in nature, it is prepared from soybeans (we described the process above).

The vegetable grows in the form of grass or shrubs and serves equally well for landscaping the yard and preparing delicious and healthy dishes.

How to choose and prepare asparagus correctly?

The vegetable harvest occurs in the spring months. Stems should be selected based on their appearance. Shoots should not be more than fifteen cm in length.

Do not purchase a product with limp leaves. A quality vegetable should have a bright color, a dense round stem and a closed crown. When you run your finger along the stem, it should squeak.

For proper preparation, follow these tips:

1. Trim ends of asparagus;
2. It is more convenient to peel vegetables from the middle;
3. For cooking, it is recommended to tie the stems with thread;
4. There is no need to immerse the upper tips in water;
5. Cooking time is about 5 minutes;
6. Instead of salt, it is better to use citric acid or juice.

This video tutorial will describe the process of preparing stems for garnish:

Contraindications for use

Despite the fact that the vegetable is rich in nutrients and brings quite a lot of benefits to the body, there are conditions in which it is better to refrain from consuming it:

1. Product intolerance. As a rule, an allergy to a vegetable manifests itself in the form of a skin rash;
2. Ulcers of the gastrointestinal tract. Asparagus contains substances that strongly irritate the mucous membranes and can aggravate the situation;
3. Children under two years of age.

Thus, asparagus, the benefits and harms of which are the subject of debate, has today become a part of the diet of people leading a healthy lifestyle. If you need to lose weight, boost your immunity, or simply support your body, you cannot do without this product. However, remember, you need to observe moderation in everything.

Video: beneficial properties of soy asparagus

In this video, Elena Malysheva will talk about the beneficial and harmful properties of this soy product:

Contents:

What are the benefits of soy asparagus? What properties does it have and can it harm the body?

One of the most interesting products that has become widespread in Asian cuisine is soy asparagus. Its advantages are undeniable - unique taste, pleasant aroma and benefits for the body.

History of appearance

Legends say that the appearance of soy asparagus dates back to the reign of Emperor Qin Shi Huang, who sat on the Chinese throne more than two thousand years ago. Throughout his life, he searched for the elixir of youth that could prolong his reign. He instructed the people to find such a remedy, and the people found a solution.

So what is soy asparagus? It is worth noting that the product is named after the asparagus family of plants, while it is produced using soybeans. The process occurs in several stages:

1. Masters first soaked starting product (beans).
2. After which they grind until the required volume of milk is washed out of the composition.
3. Next is the composition is boiling and a foam forms on the surface, which is used to make a miracle cure.

Today, the benefits of the product are known to many peoples of the world. It is actively used as a separate or adjacent to other components of the dish. The easiest way to find dry asparagus on sale is that it fully retains its beneficial qualities. All that is required is to soak the product for 3-4 hours. This is enough to prepare it for cooking. Total calories (dry) – 420-440 kcal/100 grams.

The product has many names, under which are hidden the individual highlights of the preparation and the secrets of the masters - “doupi”, “fuju”, “yucca” and others. It is worth noting that the foam collected from soy milk is used raw (as is done in Japan) or dried (as is done in China). Seasonings made from the product can improve the taste of the dish, making even a semi-finished product a complete delicacy.

Benefits and properties

When asked whether asparagus is healthy in Korean, you can safely answer “yes.” This product contains:

• high volume of insoluble fiber;
• minerals;
• protein;
• vitamins important for the body;
• magnesium salts;
• calcium;
• iron;
• phytoestrogens;
• selenium.

The finished dish retains all its beneficial properties. Knowing what Korean asparagus is made of opens up ways to improve health and get rid of many problems that may have plagued you for many years.

The product has a multifaceted effect on the body:

• Cellulose contained in asparagus, it normalizes the functioning of the gastrointestinal tract, eliminates problems with digestion of food, and eliminates constipation.
• Soy protein and insoluble plant fibers reduce cholesterol in the blood plasma, eliminate the occurrence of plaques and the risk of life-threatening blood clots.
• Polyunsaturated fatty acids strengthen the heart muscle, eliminate diseases associated with the cardiovascular system.
• Plant estrogens the composition opens up ways to reduce the risk of malignant breast tumors, which is especially important for women. All that is required is to properly organize a soy diet, taking into account calorie content.
• Isoflavones have real benefits for the body during the period of endometriosis or PMS. Knowing the benefits of Korean asparagus, women are sure to include this dish in their diet.
• Selenium– a reliable protector against the occurrence and development of malignant tumors of the colon. The product also prevents the appearance of prostate in representatives of the stronger sex.
• Amino acids The composition helps the body's cells renew themselves faster, while maintaining elasticity and muscle tone and improving the condition of the skin. Thanks to this, it is possible to slow down the external manifestations of old age.
• A properly prepared salad including Korean asparagus guarantees stable hair growth and prevents hair loss.
• Soy protein– a good source of such an important macronutrient for the body. It contains a full spectrum of amino acids, and in composition the product is only slightly inferior to its animal “brothers”. At the same time, it is perfectly absorbed without causing difficulties for the gastrointestinal tract. This is why soybean asparagus is so loved by vegetarians.

Possible harm

Despite the healing properties, in the process of organizing the diet, the negative qualities of the product should also be taken into account:

• Soy is not recommended in large quantities for children due to the risk of abnormalities or problems in the development of the reproductive system.
• Excessive intake increases the risk of developing peptic ulcers. This is especially true if a large number of seasonings are used during the cooking process.
• The dish is not recommended for women with a predisposition to estrogen-sensitive malignancies.
• Soy oxalates in the composition are dangerous for the body due to their ability to accumulate in the kidneys.
• The dish contains substances that interfere with the normal functioning of the pancreas and thyroid glands.
• Soy products are considered the strongest allergens. That is why people with allergies should exclude the product from their diet or reduce its intake to a minimum.

The beneficial properties of soy asparagus have been proven by dozens of studies. But if you have a number of diseases, its use is contraindicated:

• problems with the gastrointestinal tract;
• cystitis;
• prostatitis;
• rheumatism.

But it is not necessary to completely exclude the dish from the diet (even if the listed problems are present) - it is enough to reduce it to a minimum.

Recipe

There are three ways here:

• soak asparagus in cold water for 24 hours;
• soak it and then boil it;
• let it “leave” for two hours in boiling water.

The most popular soy asparagus dish is pickled fuju. To prepare it you will need:

• a tablespoon of balsamic vinegar;
• 0.25 kg fuju;
• garlic (4 heads are enough);
• vegetable oil - five tablespoons;
• soy sauce – 1-2 tbsp. spoons;
• paprika or pepper;
• sugar and salt.

To prepare, you need to follow these steps:

1. Squeeze and chop the prepared asparagus.
2. Prepare the sauce - mix oil, soy sauce, vinegar, seasonings and pressed garlic.
3. Pour it over the boiled asparagus pieces.
4. Cover the container with film and leave overnight.
5. Enjoy the dish in the morning.

Results

The product has deservedly won the title of fountain of youth. The only thing worth considering before taking it is the individual characteristics of the body and the mentioned contraindications.