Korean Asparagus

by Editorial Staff

Many people love Korean asparagus. But usually, the price for this salad on the market bites decently. Let’s cook it ourselves! And as much as we want.

Summary

Cook Time	3 hours
Total Time	3 hours
Course	Side Dish
Servings (Default: 4)

Ingredients

Asparagus (bag) – 1 Piece (This recipe uses dry soy asparagus.)
Carrots – 1 Piece
Onion – 1 Piece
Garlic – 3 Cloves
Vegetable oil – 70 Grams
Table vinegar – 1 Teaspoon
Ground black pepper – 5 grams
Salt – To taste

Instructions

Put dry asparagus in a bowl, cover with cold water and leave for a couple of hours.
After that, the asparagus must be removed from the water and allowed to drain. Then we cut it in portions.
Peel the onion, cut into half rings.
Wash the carrots, peel, cut into strips.
Pour vegetable oil into a pan, heat it well. When the smoke starts to go, pour the onion, fry until transparent. Then add carrots, fry a little more.
Put the fried onions and carrots in a bowl of asparagus. Add vinegar, salt, black pepper. Squeeze the garlic through the garlic press. Mix well.
Let the dish brew a little and you can eat.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.