Korean Aseuparageoseu Dak Ganjang Bokkeum (Asparagus Soy Chicken Stir-fry)
Quick answer
- Total time
- 21 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This Korean stir-fry brings together chicken tenderloin and asparagus in a soy-based glaze - a modern home-cooking dish from the past few decades, when asparagus began appearing regularly in Korean kitchens.
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The chicken is sliced thin against the grain and marinated briefly in soy sauce, garlic, and sesame oil so it stays moist through the fast, high-heat stir-fry. Asparagus is cut on a sharp diagonal to maximize surface area for the glaze to adhere to, and the woody ends are snapped off by hand at their natural breaking point rather than cut with a knife. High heat is non-negotiable: the chicken sears quickly without weeping moisture, and the asparagus keeps its vivid green color and firm snap. A finishing glaze of soy sauce, sugar, and oyster sauce caramelizes lightly in the pan, forming a thin, glossy coat over every piece. The dish is deliberately restrained - clean soy saltiness and the grassy freshness of the vegetable take the lead, without the heavy, chili-forward weight of a gochujang-based sauce. It works equally well as a rice side or a light standalone meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 240 g chicken tenderloin thinly against the grain, keeping the pieces similar in thickness.
Toss with 1/2 tbsp soy sauce, minced garlic, and ginger juice, then marinate for 10 minutes so the meat seasons quickly and cooks evenly.
- 2Prep
Snap off the woody ends from 160 g asparagus by hand, then cut the stalks diagonally into 4 cm pieces.
Slice 70 g onion into 1 cm strips so the vegetables soften at a similar pace in the pan.
- 3Control
Heat the pan well over medium-high heat, then add 1 tbsp cooking oil.
Spread the marinated chicken in a single layer and leave it mostly undisturbed for about 2 minutes so the surface sears instead of steaming.
- 4Step
When most of the pink color has disappeared, turn and stir the chicken for 1 more minute.
If liquid collects in the pan, raise the heat briefly to evaporate it, stirring enough to prevent sticking.
- 5Control
Add the onion and asparagus, then stir-fry over high heat for about 2 minutes.
Stop while the asparagus is vivid green and just slightly flexible, before it releases much water or loses its crisp texture.
- 6Finish
Add the remaining 1 tbsp soy sauce and 1 tbsp oligosaccharide syrup, then toss for 1 to 2 minutes.
When the sauce reduces to a thin glossy coating, sprinkle with 1/2 tbsp sesame seeds and serve right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thinly sliced chicken tenderloin stays juicy alongside crisp asparagus in a soy glaze.
- Finish cue
- When the sauce reduces to a thin glossy coating, sprinkle with 1/2 tbsp sesame seeds and serve right away.
- Avoid this
- Keep heat high and cook asparagus briefly to avoid excess moisture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
21min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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