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Korean-Style Asparagus with Sesame

A Korean-style asparagus appetizer — give it a try, it's so good! My friend who lives in South Korea taught me how to make this; she basically gave me a private masterclass over Skype. So now I'm a pro and make asparagus the right way! (Note: in Korean cooking, "asparagus" usually refers to yuba — dried tofu skin — rather than the green vegetable.)

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Korean Asparagus with sesame seeds
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 50 % 10 g
Carbohydrates 40 % 8 g
127 kcal
GI: 50 / 0 / 50
    1. Wash the asparagus and trim off the ends.
    1. Pour water into a saucepan, set it over the heat, and bring to a boil.
    1. Drop the prepared asparagus into the boiling water and blanch for 30 seconds, then transfer it to a separate bowl and cover with cold water.
    1. Cut the cooled asparagus into pieces (I just cut mine in half) and put it in a bowl.
    1. In a small bowl, combine the sesame oil, soy sauce, and sugar, and stir well.
    1. Pour the dressing over the asparagus and sprinkle with sesame seeds.
  • Your unique appetizer is ready! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Asparagus - 20  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Sesame oil - 899  kcal/100g

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