Soy asparagus salad (fuju) with Korean carrots is a versatile dish that can be used not only on weekdays, but also served on a festive table. It can be a full-fledged dinner, a side dish for boiled meat, and even one of the ingredients in other dishes. In addition, fuzhu salad will add variety to the menu of people who are fasting and follow certain dietary principles, such as vegans or vegetarians.
Ingredients:
Fuzhu (dry) - 150 g
Carrots - 200 g
Garlic - 2 cloves
Olive oil - 3 tbsp. l.
Lemon juice - 3 tbsp. l.
Ground ginger - 0.33 tsp l.
Ground nutmeg - 0.33 tsp l.
Ground coriander - 0.5 tsp l.
Ground red hot pepper - 0.5 tsp l.
Salt - 1 tsp l.
Preparation:
Step 1: Prepare the required set of ingredients. The salad will turn out to be very fragrant if you grind the spices yourself.
Step 2: Before using fuju, it is necessary to pre-soak for several hours in cold water. You can speed up the process by pouring hot water. Some manufacturers indicate this on the packaging. So! Break the fuju into pieces of a convenient length so that it can be placed freely in the container used for soaking. Pour in the required amount of cold water 3–4 fingers above the asparagus level. On top of the fuju, put a lid from a saucepan or saucer with a smaller diameter than the container used. This is necessary to evenly cook the asparagus, otherwise it floats to the surface of the water and remains uncooked.
Step 3: It will be more logical to grate the carrots on a special grater for cooking vegetables in Korean. But due to its absence, you can either chop it into thin strips, or grate it on a coarse grater.
Step 4: Chop the garlic cloves finely and finely with a knife, sprinkle with salt.
Step 5: Heat the olive oil in a convenient way. In a microwave oven, a little less than a minute is enough at a maximum power of 800 W. Add chopped garlic, ground spices to the heated oil: red hot pepper, ginger, nutmeg and coriander. Mix thoroughly and leave for 10-15 minutes to saturate the oil with all aromas.
Step 6: Drain the water from the softened fuju, carefully squeeze out excess moisture and cut it into cubes 3-5 cm in length. To marinate the slices better, it is worth cutting them into 3-4 pieces lengthwise, depending on the thickness.
Step 7: First, carefully mix the marinade with the carrots. Each carrot noodle should be covered with it.
Step 8: Then add fuju to the carrots. To stir thoroughly. Cover the container with plastic wrap and refrigerate for 1 hour. After a while, stir again and return to the refrigerator for another 1 hour. You can taste it, if you need saltier, then add 2-3 tbsp. l. soy sauce. Stir again and can be served or used in other dishes.
Step 9: Korean asparagus salad with carrots is ready.
When you add fresh cucumber or sweet and sour apple, cut into strips, the dish will “sparkle” with new colors. Having supplemented the salad with an apple, you can season it with mayonnaise - this will noticeably refresh the usual taste. And also, before sending the fuju to the marinade, you can fry it in a pan with a minimum amount of oil.
Try, experiment and let it taste good! Bon Appetit!
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