Fragrant Spring Vegetable: Crisp Water Parsley Salad Recipe
Boost Your Appetite! Enjoy Spring with a Sweet, Sour, and Aromatic Water Parsley Salad~
On these warm spring days, when the gentle sunlight and soft breezes are so pleasant, it’s easy to lose your appetite as the seasons change. For those times, a refreshing spring vegetable side dish like Water Parsley Salad is perfect for whetting your appetite! Simply mix it with ‘cho-gochujang’ (spicy chili paste with vinegar and sugar) for a fragrant, tangy, and wonderfully simple side. Its vibrant taste will surely liven up your meal!
Main Ingredients- 300g fresh Water Parsley (Minari)
- 2 Tbsp Cho-gochujang (spicy chili paste mixture)
- 1/2 Tbsp minced Garlic
- 1/2 Tbsp toasted Sesame Seeds
- A little chopped Green Onion (optional)
Sweet & Sour Cho-gochujang Dressing (Homemade)- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup) or honey
- 2 Tbsp Saida (lemon-lime soda) or Water
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup) or honey
- 2 Tbsp Saida (lemon-lime soda) or Water
Cooking Instructions
Step 1
Thoroughly wash the fresh water parsley under running water multiple times. If you have rice water, soaking the parsley in it for a bit before rinsing can help remove any unwanted odors. If rice water isn’t available, simply rinse well under clean running water. After draining, cut the water parsley into manageable pieces, about three sections each.
Step 2
Bring a pot of water to a boil. Once boiling, add about 1/2 Tbsp of coarse salt. First, add the stems of the water parsley and blanch for about 10 seconds, then add the leaves and blanch for just about 5 more seconds. Be careful not to over-blanch, as this will diminish its crisp texture and vibrant green color. Immediately rinse the blanched water parsley in cold water to stop the cooking process. Gently squeeze out as much excess water as possible. Properly squeezing out the water is crucial to prevent the salad from becoming watery.
Step 3
In a mixing bowl, combine the squeezed water parsley with 2 Tbsp of cho-gochujang, 1/2 Tbsp of minced garlic, and 1/2 Tbsp of toasted sesame seeds. If you like, you can add a little chopped green onion for extra flavor. Gently toss everything together with your hands until the dressing is evenly distributed. Avoid mixing too vigorously, as this can bruise the delicate water parsley. Taste and adjust seasoning if needed, adding more cho-gochujang or other ingredients to your preference.
