Korea · Salads

Korean Soy Asparagus

A classic Korean banchan made from dried soy asparagus (fuchju) soaked, briefly boiled, and marinated in a savory soy-garlic-sesame dressing.

360 min✻4 servings✻160 kcal
Korean Soy Asparagus

Ingredients

  • dried soy asparagus200 g
  • water for soaking1.5 l
  • garlic cloves2
  • soy sauce3 tbsp
  • rice vinegar1 tbsp
  • sugar1 tsp
  • sesame oil1.5 tsp
  • ground coriander0.25 tsp
  • chili flakes or gochugaru0.25 tsp
  • sesame seeds1 tbsp
  • scallion stalk1

Method

  1. 1Break the fuchju into 8-10 cm pieces. Cover with cold water and soak for 5-6 hours until soft. Rinse, and cut if needed.
  2. 2Boil the soaked asparagus in boiling water for 3-5 minutes until fully tender. Drain, rinse with cold water, and let cool.
  3. 3In a large bowl, mix soy sauce, vinegar, garlic, sugar, coriander, chili flakes, and sesame oil.
  4. 4Add the asparagus to the marinade, toss well, cover, and refrigerate for at least 1 hour.
  5. 5Serve cold, sprinkled with sesame seeds and chopped green onion. Great with rice or other Korean banchan.