Asparagus with carrots in Korean style
6 servings
80 minutes
Korean-style asparagus with carrots is a bright, spicy salad that embodies the traditions of Korean cuisine. Soy asparagus, with its tender texture, absorbs the aromas of spices, while crunchy carrots add freshness and lightness. Historically, Korean cuisine is famous for its fermented and pickled dishes that provide deep rich flavors. Here, vinegar and spices create a balance between tanginess, spiciness, and slight sweetness. This salad is perfect as a standalone appetizer or a side dish to meat dishes.
1
Break the asparagus into pieces 2-5 cm long, place in a deep container, pour boiling water, press down with something (to keep it submerged), and leave for an hour.
- Soy asparagus (yuba/fuzhu): 250 g
2
Grate the carrot finely, mix it with vinegar, oil, and spices.
- Carrot: 1 piece
- White wine vinegar: to taste
- Vegetable oil: to taste
- Korean carrot seasoning: to taste
3
Once the asparagus softens and cools, mix everything, add spices to taste (if something is missing), and place in the refrigerator.
- Salt: to taste
- Ground black pepper: to taste
4
The salad will be ready to eat in an hour.
