the appetizer:

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.

Destinations Asparagus Ferns  


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.


Korean Recipes

from Kate's Global Kitchen:

Korean Cookbooks with Recipes


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Korea on Wikipedia

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This page modified January 2007


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