Traditional Korean cuisine includes meat, rice, vegetables, tofu and the ubiquitous kimchi, cabbage pickled in garlic and chili peppers. Most meals are served with banchan, side dishes (like kimchi) that are as varied as they are numerous.
You can find background for this recipe in Korean Spring Picnic.
Snap off the woody ends of the asparagus. Cut the stalks on the diagonal into 1-1/2 inch lengths.
Heat the sesame oil in a medium skillet or wok. Add the asparagus and stir-fry over high heat for 1 minute. Add the soy sauce and broth, then cover and simmer on low until crisp-tender, about 6 minutes.
Place the asparagus on a platter. Reduce the sauce, then pour on top and cover with a sprinkling of toasted pine nuts.
©1995-2007 Katherine Heyhoe. All rights reserved.
from Kate's Global Kitchen:
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This page modified January 2007
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