Asupara no namuru / asparagus namul salad (plain)
A very simple variation of asparagus namul. This makes a good topping for bibimpap Korean mixed rice with gochujang-based sauce.
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<Ingredients>
3-4 thick or 5-6 skinnier asparagus
1/8 tsp sesame oil (not in photo)
Pinch salt (not in photo)
Pinch toasted white sesame seeds (optional, not in photo)
<Directions>
1.
Diagonally slice asparagus into 3-4 mm thick pieces.
2.
Blanch asparagus.
Bring water to boil, add pinch salt, and cook asparagus for 1 minute or until skin turns bright.
Drain, spread on zaru or flat strainer, and cool.
3.
When cool, transfer to a bowl, and mix with sesame oil.
Add salt, and mix well.
Serve with toasted sesame seeds sprinkled on top (optional).
<Notes>
<Ingredients>
3-4 thick or 5-6 skinnier asparagus
1/8 tsp sesame oil (not in photo)
Pinch salt (not in photo)
Pinch toasted white sesame seeds (optional, not in photo)
<Directions>
1.
Diagonally slice asparagus into 3-4 mm thick pieces.
2.
Blanch asparagus.
Bring water to boil, add pinch salt, and cook asparagus for 1 minute or until skin turns bright.
3.
When cool, transfer to a bowl, and mix with sesame oil.
<Notes>
- Diagonally slicing to obtain a large cut surface makes asparagus blend well with other ingredients when used for bibimpap.
- The recipe for vegetable and mushroom bibmpap in a hot clay pot is found here.
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