Asparagus in Korean: appetizer recipe at home, the benefits and harms of how to make and how much to store

Fuju is the product, which according to legend, the Chinese Emperor was given the title of “elixir of youth”. It is produced by soaking soybeans and later their thorough mastication. Recipe asparagus in Korean is based on soy asparagus, which is similar to this name only. But otherwise nothing to do with the herbaceous plant has not. Although wait, there is another similar feature is the abundance of valuable protein, essential for the human body.

7 hours. 8 particletree complexity

Alena Emets 09 Nov 201784

The content of the article

  • 1 Especially cooking Asian delicacy
  • 2 Everything you need to know about fuju
    • 2.1 how it is useful…
    • 2.2 …and the harmful
  • 3 Recipe asparagus in Korean
  • 4 What else can be prepared from Yuki
    • 4.1 Asparagus-mushroom salad
    • 4.2 Spicy beef soup
  • 5 Reviews: “the Confusion in the name is a marketing ploy”

Asparagus in Korean refers to products dietary nature. 100 g contains almost 400 calories. However, Chinese semi-finished product will never cause the appearance of extra inches at the waist. Due to the higher content of protein, this food is nutritious and highly digestible. So don’t be surprised if you meet him on diet menus or in the human diet, intently watching their own weight.

Soy asparagus is especially fond of vegetarians. And again, because protein. 100 g semi-finished product contains 42 grams of protein. And almost half of the masses! Asparagus in Korean is mesoamericanum for those who due to various circumstances, completely abandoned the use of meat products. You can buy a ready-made salad. And can master cooking asparagus in Korean at home.

Especially cooking Asian delicacy

Surprisingly, the Koreans, nor sleep, nor spirit did not know about the existence of “their” asparagus. But the Japanese and the Chinese know about it firsthand. However, called in these countries the Korean asparagus is not like us. The Japanese call it Yuka. The Chinese call fuju. And in some regions the product is called Chinese fern.

How to cook asparagus in Korean, just know the Chinese housewife. This dish is very traditional for certain Asian countries. Same as for us the red soup or dumplings. Put it on the table not only on holidays but also on weekdays. Create based on it salads, cook with asparagus soups preparing the side dishes.

What we used to call asparagus in Korean and to buy in ready-made form, originally prepared from soy milk. It poured into the pan, put on stove and boil until until the liquid surface is not formed thick film. In Chinese, this film is called pupi. Enough to hang phupi and she instantly relaxes. And after drying turns into the most fuju, which Asians add to traditional salads.

Well, the algorithm of soy milk consists of five steps and is as follows.

  • Soaking. Raw soybeans are soaked not less than six hours. Occasionally mix, remove all loose husks and change the water.
  • Washing. Increased in the amount of beans again thoroughly washed.
  • Grinding. The product is ground in a blender with water.
  • Decoction. The resulting mass is brought to a boil and cook about 25 minutes until tender. The foam from the surface should be removed.
  • Spin. Cooled mass is filtered through a special device or simply using a pouch made of several layers of gauze. The output is what is called soy milk.
  • The milk produced as a result of such manipulations is completely normal smell. But the taste itself molokopodobnye liquid is completely absent.

    You are unlikely to make a Chinese fern independently. In our conditions, the process can take a long time. And the successful result to ensure no one else can. Moreover, in the preparation fuju must strictly adhere to the proportions of water and soybean. So much wiser be purchased packaged in packaging Chinese prefabricated, and use it to continue cooking experiments.Everything you need to know about fuju

    As with any product, Chinese fern has both advantages and disadvantages. First, of course, much more. But the second should not be forgotten. Weekly diet asparagus in Korean – not more than 200 g. If you follow the normal use of this product, it will never harm to your body.

    How it is useful…

    Chinese semi-finished product is recommended not only for weight loss but for overall health. Eating it in food, you can easily reverse the rejection of dairy products. Listed in the table contained in soy asparagus substances and their useful properties.

    Table – Use asparagus in Korean

    SubstancesFeatureWhen useful
    Isoflavones– Antioxidants;
    – anticancerogenic;
    – normalizers of a hormonal background
    – Before menstruation;
    – in the period of age-related changes in activities of the sex glands;
    – dysfunction of the appendages;
    – when underdeveloped mammary glands
    Lecithin– Removes toxins from the liver;
    – prevents the formation of fat;
    – enhances the flow of bile
    – Ulcer;
    – in diseases of the digestive tract
    Fiber– Improves the stomach;
    – removes toxins;
    – neutralizes the radionuclides
    – In diseases of the gastrointestinal tract;
    in case of problems with the intestines
    Amino acids– Refresh the cells of the body;
    – provide the skin elasticity;
    – smooth wrinkles
    – After injuries;
    – during intense physical exertion;
    – in the period of age-related skin changes

    Sometimes even the Russian doctors strongly recommend to their patients to eat a moderate amount of soy asparagus. It prevents the development of cancer, aggravation of osteoporosis, and provides prevention of diseases of the heart and cardiovascular system.

    The quality of soy protein, which in asparagus in Korean more than 40%, very similar to the quality animal protein….and the harmful

    Due to the high content of phytoestrogens (those that normalize hormonal background of a person) the product should be used with caution. Otherwise, the effect may be quite the opposite. Abuse of asparagus in Korean has the following problems:

    • lesion of pancreas;
    • diseases of the thyroid gland;
    • disorders of sexual development in children.

    Allergic with soy product also need to be alert. It can provoke a severe allergic reaction. Even if you like Chinese fern more than anything, don’t overdo it. Enough is enough, as they say. And then the dangers of asparagus in Korean and will remain purely hypothetical.

    If you want to get the maximum benefit from the product, learn the simple step-by-step recipe asparagus in Korean. The value of store-bought snacks are much lower due to the high content of flavor enhancers. Home recipe supplements of this kind are excluded.Recipe asparagus in Korean

    Feature. Before you learn the recipe for asparagus salad in Korean, you need to prepare the main ingredient for subsequent mixing with other products. To do this, store-bought dry prefabricated soaked in clean cold water for 24 hours. Through the day, the liquid is drained, and continue cooking the salad as usual. If the preparation of soy asparagus should be boosted enough to fill it with boiling water for 120 minutes.

    You will need:

    • fuju – 250 g;
    • garlic – four cloves;
    • carrot – one medium;
    • onion – medium onion;
    • sunflower oil five tablespoons;
    • balsamic vinegar – a tablespoon;
    • soy sauce – two tablespoons;
    • sesame seeds – a pinch;
    • red pepper – to taste;
    • lemon juice – teaspoon;
    • salt – a pinch;
    • black pepper – as desired.

    The algorithm is cooking

  • Using spadefoot toad garlic grind.
  • Added to dishes with garlic all of these seasonings, including salt.
  • Pour the dry ingredients, lemon juice, soy sauce and vegetable oil. Mix thoroughly.
  • Carrots cut into thin strips.
  • Cut onion into quarter rings and fry in vegetable oil.
  • After the appearance of Golden brown, arrange the onion on the plate, previously covered with a paper towel. It is designed to absorb excess oil.
  • Fuju boil until tender, and after cooling, squeeze, removing the remaining moisture.
  • Mix carrots, finely chopped onion and soy asparagus and dressed with the prepared sauce.
  • Close the bowl with lid or tighten with cling film.
  • Put in the fridge for a day, and after enjoying spicy and pleasantly spicy taste traditional Asian dishes.
  • Nicely cut carrots help special grater or slicer intended for shredding carrots in Korean style.

    What else can be prepared from Yuki

    Fuju, or Yuka, is an immutable ingredient of the dishes of Japanese and Chinese cuisine. To meet the product and in the traditional dishes of India. Russian cuisine began to develop soy asparagus recently. But despite this, local Housewives have already appeared favorite dishes, cooked with Chinese sausage. You already know how to make asparagus in Korean independently. So it’s time to learn some more unusual dishes.

    Asparagus-mushroom salad

    Feature. In this dish cooks joined primordially Russian product radish, with a native Chinese – fuju. Sesame oil in the recipe can be replaced by a sunflower, which is certainly on every domestic kitchen. Mushrooms can take any. For example, mushrooms or yellow boletus. However, in the opinion of many home “chefs”, the honey in this recipe is more preferable. Salad it’s filling, slightly sour, with a pungent taste.

    You will need:

    • the Chinese fern – 300 g;
    • canned mushrooms – 250 g;
    • radish – two medium root;
    • the feathers of green onions – ten pieces;
    • sesame oil – four tablespoons;
    • vinegar – tablespoon;
    • red pepper – half a teaspoon;
    • coriander – teaspoon;
    • salt – to taste.

    The algorithm is cooking

  • With mushrooms drain off the marinade, type in the jar of water and carefully wash the contents from the remnants of mucus.
  • Cut the mushrooms into thin plates.
  • Soaked 24 hours in water the asparagus and cut into strips.
  • Similarly, cut the radish.
  • Mix the radish, and finely chopped green onions to the bitter vegetable gave your juice.
  • After ten minutes pour out the juice in a bowl, add the asparagus and mushrooms and begin to prepare the filling.
  • Mix in one container of sesame oil, spices and vinegar.
  • Dressed salad and insist it in a cool place for about three hours.
  • If vinegar in the house was not, or someone from the household, it is contraindicated, replace it with freshly squeezed lemon juice.

    Spicy beef soup

    Feature. If vegetable soups, oily soup and thick soup was pretty boring, you can try to cook something exotic. For example, a spicy soup with beef, which is present in the menu of every self-respecting Japanese restaurant. Below is the recipe adapted for the home kitchen. Its ingredients are as simple as possible. Any of the following products can be purchased in a large supermarket. As a result, you will prepare a dish that will spread to the whole house the aroma of the East, but will be no less hearty than traditional Russian dishes. The recipe makes four to six adult persons.

    You will need:

    • beef – half kilo;
    • ginger – a small tuber;
    • onions – two medium;
    • soy asparagus – three sticks;
    • broccoli – half a head;
    • soy sauce five tablespoons;
    • egg noodles or cellophane – 100 g;
    • sendereihe leaves – ½ bunch;
    • green onions – beam;
    • red pepper – to taste.

    The algorithm is cooking

  • Chinese prefabricated pour boiling water and leave for a couple of hours to soak up the moisture.
  • Cut the meat into small portions, put in a pan with water, put on fire and wait for boiling. After boiling, remove instantly from the stove.
  • Good heat the pan, pour a small amount of sunflower oil, spread the pre-peeled and chopped ginger. Add to it chopped onion and passeruem two or three minutes.
  • Pour directly into the pan four or five cups of broth formed after cooking the beef.
  • Portions of meat is also sent to the pan, cover it with a lid and reduce the heat to low.
  • Soy prefabricated component, removing residual moisture and cut into strips.
  • Add sliced fuju into the pot and continue stewing process.
  • Boil broccoli in separate pan until cooked and cut into pieces.
  • Green onions and celery leaves cut so finely as you can.
  • Boil egg noodles according to instructions on the package.
  • In each bowl, put some noodles, a few pieces of beef, a few pieces of fuzhi. Add half a Cup of broth, some broccoli and lots of green.
  • The nutritional value of the “Korean” asparagus directly proportional to the selected method of preparation. It is logical that fried in plenty of oil product many health will bring. While fuju marinated, served with steamed fish, will be much more useful and dietary.

    Fuju is kept marinated for about a week. Provided that you remember to remove it in the refrigerator. Many fans of Oriental delicacy to say that the asparagus in Korean at home in a few days, even better than immediately after preparation. Having mastered a simple recipe, you will be able not only to indulge the household Chinese food when they wish. You will also be able to save the family budget. 250 g of dry semi-finished work more than a kilogram of pickled asparagus. So, delicacy is enough for all.

    Reviews: “the Confusion in the name is a marketing ploy”

    Confusion vesicle because of the name — asparagus. In the far East soy meat (which is how he was known in the 90s) sold a long time Koreans and Chinese. And sold it’s meat, usually sublimated. At the time the student much it helped. Had a solid soak the slices in boiling water…then throw on drushlag and cook it as you like. Though Marina, though, fire away, even par. I can assume that marketers have gone to such a move because uricatalog plume “soy meat”. That it is added to all sausages, smoked — to reduce the cost. And cloaked the whole thing in MSG. So I decided to call asparagus. Sounds more fairer, greener and hipper. )) But in fact it is soy protein. Harm him, if not to get the vinegar and other marinades, as mentioned above. But the boys strongly suggest not to get involved in. Phytoestrogens has not been canceled. ) …..(Oh, go fix your signature of student…cheap pasta with soy meat, onions and tomatoes)))

    Ruslan Kochergin,

    I already have pancreatitis and just soy asparagus is well perceived by pagelocal. Very is dietary for her dish. I eat 200-300 grams a day, three times a week. But I soaked. Any food is “Korean-style” sharp itself has pagalucca vinegar.


    I love Korean salads. Used to buy them in the store in bulk. Usually it was carrots. And once on the shelves ready weighed out salads I saw this asparagus. It was incredibly tasty, but rather expensive: from 60 rubles per 100 grams. Expensive out given that 100 grams is not particularly naeshsya. But here it appears in stores and dry: now I buy it in packages, and prepare myself, it turns out no worse than cooked in the store. Here’s my cooking process. The asparagus dry breaks into smaller chunks, put in a container and fill with water (not hot) for several hours: until it becomes soft. In a pan fry the onion (I fry in olive oil) until Golden brown. The recipes on the Internet says that onions should be separated from the oil, and then in the oil to fry the garlic. But I like the taste of fried onions, so I add the garlic to the onions in the butter and fry all together. Ready onions with the butter add the asparagus +2 tbsp soy sauce + 1 tablespoon of vinegar, a little sugar and one teaspoon of dry mix for the preparation of Korean salads. I bought it in the same Department that sold asparagus. That’s all, you can enjoy the taste.

    Nastya evil

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