Korean Aseuparageoseu Dak Ganjang Bokkeum (Asparagus Soy Chicken Stir-fry)
This Korean stir-fry marries chicken tenderloin with asparagus in a soy-based glaze - a modern home-cooking creation that balances lean protein with a vegetable that arrived in Korean kitchens only in the last few decades. The chicken is sliced thin against the grain and marinated briefly in soy sauce, garlic, and sesame oil so it stays moist during the fast stir-fry. Asparagus is cut on a sharp diagonal to expose maximum surface area for the sauce to cling to, and its woody ends are snapped off rather than cut. High heat is essential: the chicken sears quickly without releasing moisture, and the asparagus retains its bright green color and crisp snap. A finishing glaze of soy sauce, sugar, and oyster sauce caramelizes lightly in the pan, coating both ingredients in a thin, glossy layer. The dish is deliberately light - clean soy saltiness and vegetal freshness without the heaviness of a gochujang-based sauce.
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Instructions
- 1
Cut chicken tenderloin into bite-size pieces and marinate with 1/2 tbsp soy sauce, ginger juice, and garlic for 10 minutes.
- 2
Trim woody ends of asparagus and cut into 4 cm pieces.
- 3
Heat oil and stir-fry chicken over medium-high heat for 3 minutes until lightly browned.
- 4
Add onion and asparagus, then stir-fry 2 more minutes to keep crunch.
- 5
Add remaining soy sauce and syrup, toss 1-2 minutes until glossy, then sprinkle sesame seeds.
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