Asparagus: benefits and harms of the product, what and how it is made from, how to cook it correctly? The benefits and harms of soy asparagus for human health. What to cook from asparagus in Korean.

The Japanese call this dish “yuka”, and the Chinese call it “fuju”. On the Russian market, this product is simply called: Korean-style asparagus.

What are the health benefits of Korean asparagus?

In fact, fuju has nothing in common with asparagus.

Composition and calorie content

Asparagus, which many of us are accustomed to seeing in Korean salads, is nothing more than a semi-finished product made from soy milk. Such a product is ready for use immediately after production and does not require any special processing. Many people will ask: how to cook asparagus in Korean? Dried soybeans are pre-soaked in water, then boiled, maintaining the required proportions of water and the product itself, and then ground and filtered.

The resulting tasteless and odorless soy milk is boiled until thin films – fupi – appear on the surface. They are then hung up and left to dry completely, resulting in fuzha. Subsequently, to prepare asparagus in Korean, fuchu is soaked in a special marinade, spices and vegetables are added. Despite such an unusual origin, nutritionists can tell you why Korean asparagus is healthy. The benefits of this exotic dish are due to the composition of fuju, which contains:

Protein. Protein of plant origin, which is quite abundant in soybeans, is indispensable for vegetarians, and also allows you to maintain an optimal level of nitrogen in the body;
Isoflavones. These substances belong to the group of estrogens and have powerful antioxidant and anticarcinogenic effects;
Cellulose. Dietary fiber in Korean asparagus normalizes digestion and removes toxic compounds from the body.

Fuzhu also contains a lot of polyunsaturated fatty acids, making it useful for the prevention of diseases of the cardiovascular system. What else is useful about Korean asparagus? The undeniable advantage of this product is its high nutritional value. And although 100 grams of Korean asparagus contains about 300 kcal, this circumstance is not a reason to refuse the dish during a diet. Even a small amount of fuju can saturate the body for several hours without causing rapid weight gain.

Beneficial features

Like many other products of plant origin, fuzhu has a positive effect on the functioning of many organs of the human body. What are the health benefits of Korean asparagus? First of all, fuju is a source of protein. This product is especially valuable for those people who have consciously given up eating meat. Soy protein can to some extent replace animal protein. But there are other beneficial properties of Korean asparagus:

Restores ovarian function;
Improves a woman’s condition during menopause and PMS;
Prevents the accumulation of toxins and fats in the liver;
Has a choleretic effect;
Improves metabolism;
Strengthens intestinal motility;
Serves as a preventive measure in the fight against heart and vascular diseases, osteoporosis.

It is worth noting another significant advantage of Korean-style asparagus: it does not contain a single gram of cholesterol. Having a positive effect on metabolism, fuju should be eaten by people with obesity, diabetes mellitus and disorders of the gastrointestinal tract.

Harm and contraindications

But, despite all the benefits that Korean-style asparagus has, you shouldn’t overuse it. Oddly enough, soy asparagus in large quantities can provoke the development of gastric ulcers. This is primarily due to marinades and hot spices used in the preparation of Korean asparagus salads. In addition, fuzhu has a number of contraindications for use.

When ordering sushi at home or simply having lunch at a Pan-Asian restaurant, everyone has at least once noticed “Korean-style asparagus” on the menu. Moreover, many, when choosing this salad, expect to see familiar green stems, and not white soggy pieces. The Village decided to find out from experts what asparagus is actually made from, why it is useful and why you should not be afraid of it.

Korean soy asparagus is a dish that, predictably, is highly revered and eaten in huge quantities in Korea.

Soy asparagus is white in color and, by the way, is in no way related to the usual asparagus that we know - the green dense stem. Many people believe that it is prepared from the white part of this plant, but this is not so. In general, soy asparagus is, roughly speaking, a dry bun that is obtained from the soy product fuju. Fuzhu is dried foam, it is collected during the long simmering process of soy milk.

It is quite easy to prepare: the asparagus is first soaked in water (at least six hours) - it is brought to a flexible state like plasticine. The asparagus is pulled out, squeezed thoroughly to remove excess moisture, and then marinated for one to two days. Ingredients of the marinade: for half a kilogram of soaked asparagus, half a liter of water, two tablespoons of pepper, two cloves of garlic, a spoonful of sesame oil, a spoonful of vinegar.

It turns out to be a separate salad dish, where, for example, you can add pickled carrots. Moreover, you can even replace sausage in Olivier salad with asparagus: this will add piquancy and taste to the salad. Soy asparagus itself is a very low-calorie product, rich in minerals and beneficial microelements, that is, asparagus can be eaten in unlimited quantities.

But it is better not to forget about the concentration of marinade in asparagus: it can provoke diseases of the gastrointestinal tract.

Alan Skaev

technologist

Korean soy asparagus is not the most common dish on our table. And yet, it’s really worth taking a closer look at it and trying to cook it yourself. I’ll try to dispel your fears about the exotic nature of the overseas dish.

Soy asparagus itself (the Chinese call it fuzhu, and the Japanese call it yuca) is a unique semi-finished product made from soybeans.

The process of preparing asparagus uses a special technology: the product is obtained from soy milk, which is boiled until a film appears on its surface - fupi. Next, it is collected and hung, as a result of which it takes on an elongated shape and dries. This dried product is fuju.

By the way, we all often hear about soy milk, but most have little idea what it really is. This is soybean, which is first soaked, then infused in water for two to seven days, boiled over medium heat, and finally ground and drained. The product does not have any obvious taste or smell. However, it will be an excellent basis for the Korean asparagus salad. A light dish with a specific taste can be prepared literally in one day: soak the asparagus in distilled water in the evening, dry it and in the morning dip it in a marinade of pepper, vinegar, garlic, and you can add turmeric for color. This dish will add a spicy note to your usual food, and in terms of healthiness it is in no way inferior to other products, including dietary ones. That is, this salad is nutritious and low in calories.

Korean asparagus is a dish that is served in many Asian restaurants. But you can easily prepare it at home yourself. This treat is not only very tasty, but also healthy, because fuju (asparagus) contains a large amount of fiber and improves the functioning of the gastrointestinal tract.

You should start your acquaintance with the dish under discussion with a classic recipe. For it, you should use dried asparagus (180 g) and a large number of different seasonings. You need to take: 3-4 cloves of garlic, 3 tsp each. sugar and salt, 90 ml. soy sauce without additives, 1 white onion, special spices for Korean carrots, any oil for frying.

To begin with, fuju is soaked in cold water for 7-9 hours. The easiest way is to leave it in liquid overnight. After this, the shoots are squeezed out of water and cut into thin strips.
The onion is chopped in any convenient way and fried in oil until golden.
Separately, soy sauce is combined with garlic passed through a press, the oil remaining from cooking the vegetable, sugar, salt, and spices are added to it. The mass is thoroughly kneaded until smooth.
The asparagus is poured with the resulting sauce, placed in a hermetically sealed container and placed in the refrigerator for 5-6 hours. The longer the snack stays in the cold, the tastier it will be.

To make the treat look appetizing and attractive, fuju should be cut diagonally. In this case, the cut of the straw will be visible on the finished snack.

Quick recipe

If the housewife has very little time left, then spicy asparagus can be prepared very quickly. To do this, you will need to use other ingredients: 250 g of dried fuju, 120 ml. water, 60 ml. table vinegar (you can use wine vinegar), 1 large carrot, a couple of garlic cloves, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following describes how to cook asparagus in Korean as quickly as possible.

The first step is to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time for the ingredient will be reduced to 1 hour.
Carrots are chopped using a special “Korean” grater. But, if you don’t have it on hand, you can use a regular large one.
To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is placed in a saucepan over medium heat. Turn off the stove as soon as the liquid boils.
The marinade is poured onto the chopped fuja mixed with carrots. The snack is placed under pressure and left warm for approximately 1 hour. Next, it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be an excellent addition to salads. You can also add it to spicy sauces for meat.

With sesame seeds

To make the dish even more healthy and improve its taste, you should add sesame seeds to the asparagus. These seeds contain a large amount of calcium, and, in addition, add originality to any snack. It is best to combine black (2 tsp) and white (1 tsp) sesame seeds. In addition to it, you should also use: 230 g dried fuju, 1 tsp. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, Korean carrot spices and ground red pepper, 100 ml. oils

Soak asparagus in cold water for at least 5 hours. If you do not wait for the specified time, the snack will turn out too tough and tasteless. Next, the product is squeezed out and cut into miniature pieces.
The carrots are chopped using a grater and then combined with the prepared asparagus.
Sesame is fried in a dry frying pan.
In a separate bowl, mix fuju, carrots, sesame seeds, sugar, salt, seasonings and vinegar.
Bring olive, sunflower or any other vegetable oil to a boil in a frying pan, after which the remaining ingredients are poured in.

The future snack should be in the refrigerator for at least 6 hours. Only after this can it be served.

Korean asparagus and carrot recipe

Spicy fuju goes perfectly with Korean carrots. Such an appetizer can become a separate independent dish on the holiday table. Especially if you add red sweet bell pepper (1 pc.) to it. You will also need to use: 300 g of prepared Korean carrots, 200 g of dry asparagus, 2 white onions, 30 ml. soy sauce, a mixture of ground peppers, 4-5 garlic cloves and salt.

Break the asparagus, add warm water, add salt and leave for about 1 hour.
Chop the onion and bell pepper, fry the slices in oil until half cooked, and then add the soaked fuja, a little water, spices to the vegetables and simmer the listed ingredients over low heat for 10-12 minutes.
The resulting mixture is combined with Korean carrots and seasoned with soy sauce.

The finished spicy appetizer can be sprinkled with a large amount of chopped herbs and served as an addition to any meat or vegetable dish.

How to cook asparagus for the winter

A spicy Korean-style asparagus appetizer can also be prepared for the winter.

The recipe for such a dish is no less simple and straightforward. For it you will need to use the following ingredients: 250 g dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

Asparagus is pre-soaked in cold water overnight. After which it is thoroughly wrung out and cut diagonally.
Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and thoroughly fried in sunflower oil.
Fuzhu is mixed with prepared vegetables and then topped with a marinade made from soy sauce, vinegar, sugar, salt and spices.
The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

It is best to place Korean-style asparagus in miniature jars, since it is most often consumed in small portions and can quickly spoil if opened.

Calorie content

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this figure is significantly different for a product prepared in Korean. The exotic snack has 234 kcal for every 100 g.

If we talk about dried asparagus, the figure turns out to be even higher - 440 kcal per 100g. At the same time, the harmonious composition of the product allows it to be included in the diet menu in any form. Asparagus is high in protein and low in fat.

Recently, a salad called “Korean-style asparagus” has become quite popular in our country. Interestingly, they have never heard of such a dish in Korea. And all because, paradoxically, the residents of that region do not know the recipes for preparing this product.

What kind of salad is this? What beneficial properties of this dish are known to nutritionists? Is the product high in calories? How to make a marinade so that Korean asparagus is as healthy as possible? Let's try to understand these and other issues.

Unique product

Soy asparagus, also known as fuju or yuca, is a semi-finished soybean product that the Chinese prepare as a national dish.

The main ingredient used in Korean asparagus recipes is not directly related to the plant of the same name. It is correct to call it yuca in Japanese, fuzhu in Chinese, or at least Chinese fern.

How to make asparagus in Korean if this plant is not its basis? The product is prepared from soy milk, which is boiled until a film appears on its surface - fupi. If you hang this film, it takes on an interesting elongated shape. When it dries, it becomes fuzhu.

You may be wondering what exactly is soy milk? In fact, it is ordinary soybean, crushed until smooth and then boiled.

Milk is prepared very simply: first, soybeans are soaked, infused in water, then boiled over low heat, strictly observing the required proportions of soybeans and water, and at the very end, they are ground and expressed. The smell of such milk is quite pleasant, the color is natural, but it has no taste as such.

Another thing is the Chinese fern. Its taste is original and piquant, so having Korean asparagus salad on the table will be the highlight of your dinner party. In addition, as nutritionists note, thanks to fuzhu you can improve your health and lose excess weight.

Protein concentrate

Korean asparagus has many beneficial properties. Most often it is used as a protein food substitute if a person follows a lenten or vegetarian menu.

Thanks to the Chinese fern, you can compensate for protein deficiency and thus neutralize the health risks associated with excluding meat, eggs and cottage cheese from your diet. Fuzhu is a protein concentrate containing essential amino acids.

If we talk about the calorie content of Korean asparagus, it is only 234 kcal per 100 g. And, although soy proteins cannot replace all the beneficial properties of meat, they have high nutritional value.

Fuzhu contains most of the amino acids necessary for the body, with the exception of methionine, and is also able to maintain an optimal nitrogen balance in the human body.

Incredible Health Benefits

What else is useful for Korean asparagus? It contains isoflavones - these are substances that are part of the group of phytoestrogens.

They will help improve your health if a woman has an excess or deficiency of her own hormones:

during the period of PMS;
during menopause;
with underdevelopment of the mammary glands;
with ovarian dysfunction.

Isoflavones exhibit a remarkable estrogen-like effect, normalize hormonal patterns, have an anticarcinogenic effect and are antioxidants.

Have you been prescribed a therapeutic diet for a peptic ulcer? Then Japanese yuca will fit perfectly into your adjusted diet.

It contains lecithin, which prevents the accumulation of fats and toxins in the liver, while increasing the flow of bile, and soy fats do not contain cholesterol that is undesirable for the body.

Due to the high dietary value of Chinese fern, its low calorie content and remarkable effect on metabolic processes, Korean asparagus becomes an indispensable product for people with problems such as obesity, diabetes, and gastrointestinal disorders.

Like many other products of plant origin, fuju contains a large amount of fiber, which can improve intestinal motility, normalize digestion, remove toxins, heavy metal salts, radionuclides and cholesterol from the body.

With all these wonderful properties, Japanese-style pickled yuca also has an incomparable taste. By regularly eating it, you will improve your health and be able to lose weight by replacing higher-calorie foods with salad, and you will get a whole range of taste pleasures by preparing the delicacy.

There should be good in moderation

Like any other remedy that has medicinal properties, fuju should be added to the diet with caution so as not to have the opposite effect on health.

A number of studies indicate a connection between consumption of soy foods in inappropriately large quantities and the risk of pancreatic diseases. There is also evidence that phytoestrogens, the beneficial properties of which were discussed above, with frequent use can cause thyroid diseases in women, and deviations in sexual development in children.

Japanese Yuka should not be eaten every day and in moderation. If you adhere to reasonable restrictions, the delicacy will only bring benefits and delight you with its excellent taste.

Cooking methods

Do you want to diversify your menu with a fuju dish, but don’t know where to start? First of all, soak it until soft in cold water or pour boiling water if you don’t want to wait long. Then it can be boiled, fried, or used to prepare appetizers, soups or main courses.

But perhaps the most popular dish is still salad. After soaking, Korean pickled asparagus is made by adding carrots, peppers, garlic and a little hot oil to the Chinese fern.

There is no need to restrain your imagination. Try playing with the ingredients and proportions until you achieve the most piquant taste.

Here are a few recipes that you can easily use when preparing fuju at home.

"Dry asparagus"

Pour boiling water over the main product and let it brew for an hour. During this time, you will have time to heat the frying pan and fry the onions, previously cut into half rings, in it.

Vegetable oil will become a dressing for your dish, but the onion itself can be thrown out or left if desired.

Add crushed garlic, a little pepper and then soy sauce to the marinade, fry well in a frying pan. After this, pour the mixture over the strained and water-dried soybean asparagus, stir and let cool. Taste the dish and add oriental spices and salt if necessary.

Soy soup

An easy-to-prepare, lean and satisfying soup can be made from soy asparagus, sweet carrots, coriander and garlic. The combination of seasonings gives the dish the flavor of many people’s favorite Korean carrots.

Fooju or soy asparagus is popular for making Korean salads. It saturates the body well, harmonizes with vegetables, hot seasonings, sesame seeds and soy sauce. You can make an overseas salad with asparagus yourself, using the recommendations of professionals, to please your guests or household members with a new dish.

What is asparagus

The Korean semi-finished product has nothing to do with the famous vegetable. Asparagus is a dried product with a characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. The original spicy taste of fuju makes it a desirable addition to any vegetables. The dish can take its place among dietary products - per 100 grams of ready-made salad there are only 105-115 kcal. What is asparagus made from in Korean and how does it happen:

milk is boiled until foam appears on the surface;
it is removed;
hang until dry.

The benefits and harms of soy asparagus

It is important for any person to find out what the benefits and harms of soy asparagus are, because this product is not yet so widespread. Asparagus from soy is consumed by vegetarians because it replaces protein and is included in the menu of athletes and those losing weight. The benefit of the product consists of the following factors:

it replenishes the need for protein and essential amino acids;
the product prevents oncology, heart and vascular diseases;
According to preliminary data, isoflavones-phytoestrogens normalize the hormonal levels of women during menopause, PMS, and ovarian diseases;
lecithin stimulates the flow of bile;
noodles normalize metabolism, useful for people with obesity, digestive tract problems and diabetes;
calcium prevents osteoporosis;
fiber has a beneficial effect on intestinal motility, improves digestion, removes heavy metals, cholesterol, and radionuclides.

The product also has harm, so you should not get carried away with it for the following reasons:

How to cook asparagus in Korean

To properly cook asparagus in Korean, you first need to prepare it: to do this, the purchased dry product is soaked in cold water until it becomes soft. The soaking process lasts several hours, but to reduce the time to half an hour, you can pour boiling water over the asparagus. This is an emergency method, you should resort to it as a last resort, because this destroys vitamins and nutrients. After soaking, the product should be squeezed out.

Soaked Korean asparagus is ready for the next processing - it can be pickled, boiled, fried or stewed. For marinating, it is good to use a dressing made from vinegar and soy sauce, frying in olive oil with spicy spices, stewing with vegetables and aromatic toppings. You can add Korean-style fuju to soups, broths, and combine it with carrots, beets, and cabbage.

Korean asparagus dressing

The most important ingredient in preparing fuju salads and dishes is the Korean asparagus dressing. Classic options include garlic, oil, spices and soy sauce. The original ones contain sesame seeds, wine vinegar, mushrooms and herbs. Korean-style asparagus will turn out delicious with the following variety of dressings, which need to be mixed thoroughly:

garlic, bay leaf, apple cider vinegar, red pepper;
green onions, sesame oil, lemon juice, coriander;
garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
garlic, onion, coriander, sesame, soy sauce, paprika;
vinegar, garlic, coriander, onion, ginger.

Korean asparagus recipe

For novice cooks, the photos that accompany each Korean asparagus recipe will help make it easier for them to prepare their dishes. From them it will be clear how to properly process the components of the composition in order to obtain a tender dish that is pleasant to snack on. The simplest option is considered to be classic pickled fuju. It will be more difficult to make a salad with it and vegetables in Korean.

Pickled asparagus

Cooking time: 4.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 250 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: easy.

Korean pickled asparagus is a common quick dish that can be found in any Asian food store or supermarket. It’s easy to prepare it yourself, because you only need to soak the semi-finished asparagus product and marinate it. To get a richer taste of the dish after marinating, leave it in the refrigerator for a couple of hours. As a result, the food will be more flavorful.

Ingredients:

semi-finished asparagus product – 125 g;
water – 200 ml;
onion – 1 pc.;
vegetable oil - half a glass;
garlic – 2 cloves;
sugar – 20 g;
salt – 10 g;
soy sauce – 40 ml;
apple cider vinegar – 20 ml;
coriander - a pinch;
ground paprika - a pinch;
ground red pepper – 2 g.

Cooking method:

Korean asparagus and carrot recipe

Cooking time: 6.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 246 kcal.
Purpose: for a snack.
Cuisine: Korean.
Difficulty of preparation: medium.

The Korean asparagus and carrot recipe is considered traditional because it combines two of the most famous products of Asian cuisine - carrots and fuju. Mandatory spices to give the dish a recognizable taste are coriander and garlic. The dressing is made from olive or sunflower oil; sesame seeds and sweet and sour soy sauce are added to taste.

Ingredients:

dry asparagus – 150 g;
carrots – 2 pcs.;
onions – 2 pcs.;
sugar – 20 g;
soy sauce – 40 ml;
olive oil – 20 ml;
sesame – 10 g;
vinegar – 10 ml;
coriander – 5 g;
garlic – 2 cloves.

Cooking method: