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