You will need
    • Soy asparagus (fuju) - 100 grams
    • Soy sauce – 1-2 tbsp.
    • Vinegar – 1 tbsp
    • Garlic – 2-3 cloves
    • Onion – 1 PC.
    • Vegetable oil
    • Spices
Actually the main ingredient of this salad is not asparagus, but a special soy prefabricated called fuju. It is produced from foam produced in the slow languor of soy milk. This foam is removed from the surface and dried. As a result, the foam acquires an elongated shape wrinkled.
Before cooking asparagus in Korean soy prefabricated need to be soaked in water. If you are pressed for time, pour fuju boiling water for 30-50 minutes. Ideally, however, soak soy asparagus is recommended in the cold water – from a few hours to days. When fuju swell, gently squeeze out the water sticks and cut them into cubes with a size of 3-5 cm
Fry in vegetable oil chopped half rings onion. After roasting, you can strain the oil to separate it from the bow, but this is not required. Stir in vegetable oil passed through the press garlic and add the oil to the asparagus. Vegetable oil to pour in the asparagus hot.
Your specific taste asparagus in Korean largely gains at the expense of spices. Be sure to add the salad coriander and red pepper. Often the asparagus in Korean also add a flavor enhancer – monosodium glutamate. Instead, you can use a seasoning intended for Korean carrot. Today, this seasoning can be bought at almost any store.
In addition to the spices, add soy asparagus in Korean 1-2 tablespoons soy sauce and 1 tablespoon of vinegar. Ordinary vinegar, but it is better to use a softer rice. Rice vinegar is also sold in many supermarkets. Mix the asparagus and wait until the salad has cooled. The taste of soy asparagus in Korean will improve if you let it stand in the refrigerator for a couple of hours.