Korean dressing for asparagus CHIM-CHIM, 60 g

Korean dressing for asparagus CHIM-CHIM, 60 g will allow you to quickly and easily prepare a delicious asparagus salad according to the classic recipe. The presented sauce was created by a professional Korean chef who knows the secrets of impeccably tasty and aromatic salads. The product contains only natural ingredients, vegetable oils, spices and vinegar. To prepare a Korean salad, you will need: soy asparagus, onions, garlic, and CHIM-CHIM dressing. Dry asparagus is pre-soaked in water for 6-8 hours until softened, after which it is blotted and cut into medium-sized pieces. The onions are fried in vegetable oil until golden brown, asparagus is added to it and cooked for a couple of minutes. At the end, fill the dish with the contents of the dressing sachet and mix thoroughly. Optionally, add a clove of garlic to enhance the piquancy. Such an unusual salad will be the best solution for a festive table, including New Year's. He will pleasantly surprise your household and guests. This dressing goes well with any vegetables, so it is not necessary to stick to the classic recipe, you can try to cook something of your own. You can buy Chim-Chim Korean dressing for asparagus, 60 g, in Lukime online store. Ingredients: sunflower oil, salt, sugar, garlic, black pepper, coriander, red pepper, acidity regulator - acetic acid, citric acid, sweetener saccharin, flavoring agent, flavor and aroma enhancer, monosodium glutamate, antioxidants - natural tocopherol. Producer: Virtex. Weight: 60 g. Storage conditions: at temperatures from -30 ° C to + 25 ° C. Shelf life: 18 months. Storage conditions 2: after opening the product is not intended for storage. Sauce: salad. Purpose: for vegetables, salad. Recipe: original. Additives: garlic. Pungency of sauce: moderately spicy. Cuisines of the world: Korean. Packing: sachet. Proteins: 3 g. Fat: 60 g. Carbohydrates: 15 g. Caloric value: 610 kcal. Recipe: you you will need: 250 g of dry soy asparagus, 50 g of onions, 6 tablespoons of vegetable oil, 1 clove of garlic. Preparation: Immerse dry asparagus in warm water for 6-8 hours until tender. Rinse with cold water, squeeze lightly and cut into 4-5 cm pieces. Finely chop the onion and fry in a frying pan over hot oil. Add the asparagus and cook for 2 minutes, stirring constantly. Transfer the contents of the skillet to a deep bowl, add the contents of the dressing bag and mix everything thoroughly. Add a finely chopped garlic clove if desired. The salad is ready in an hour.