Asparagus in Korean: a recipe for cooking. Video

First, the soybean semi-finished product is soaked in water. It should be cold, no higher than 25 ° C. It is better to leave the fuju in the water overnight. Soy sticks can be removed after 10-15 hours. They have enough moisture if they have become almost white, with a faint light brown tint.

Soy asparagus does not absorb excess water, that is, you should not be afraid that the semi-finished product will turn into jelly. But if you like a crisper salad, leave the asparagus in the water for 7-8 hours. Prefer soft – soak for a day.

Dry the asparagus slightly on a paper towel, then divide into 3–5 centimeter wedges. Grate the carrots on a coarse grater (or cut into long strips), mix with the asparagus. Add onion, fried in half rings. The main condition for its preparation is that it should be translucent, not brown. This can be achieved by frying the onions in a sufficient amount of oil, over low heat, stirring constantly.

Refuel. Stir in vinegar and soy sauce, add oil, spices and crushed garlic. Pour the mixture over the salad and refrigerate for 3-4 hours. During this time, the ingredients will be marinated, soaked in each other’s juices, and the dish will become amazingly tasty.