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.
Asparagus Cooked Like Ferns
You can find background for this recipe in Korean Spring Picnic.
- 1 pound fresh asparagus
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 tablespoons toasted pine nuts, coarsely chopped
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.
- Asparagus Cooked Like Ferns
- Braised Short Ribs with Vegetables (Kalbee Chim)
- Iced Korean Cucumber Soup
- Korean Beef on Fiery Chinese Cabbage
- Mixed Vegetables with Beef (Chapche)
- Stuffed Cucumber Kimchee (Oisobagi Kimchi)
from Kate's Global Kitchen:
Korean Cookbooks with Recipes
- Eating Korean by Cecilia Hae-Jin Lee
- The Kimchee Cookbook by Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
- Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall
Back to the main Korea page
Korea on Wikipedia
More country Destinations
This page modified January 2007