Aromatic Water Parsley and Cheongpomuk Rice Bowl
[Cancer Prevention Recipe] Super Simple Water Parsley Cheongpomuk Rice Bowl with Ginseng Cold Salad
This is a fulfilling meal that naturally boosts your immunity. It features the subtle aroma of water parsley and the satisfyingly chewy texture of mushrooms, reminiscent of meat, complemented by a ginseng cold salad rich in saponins. (-:
Ingredients
- 1 bowl of warm white rice
- 1 bunch of fresh water parsley (minari)
- 1 egg
- 1 king oyster mushroom
- 1/8 sheet of dried seaweed (gim)
- 1/6 block of cheongpomuk (mung bean jelly)
- 1/3 cucumber
- 3 shrimp
- 1/2 root of fresh ginseng (susam)
- 1 stalk of celery
Seasoning
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped green onion
- 1 pinch of sesame seeds
- 1 pinch of black pepper
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 5 Tbsp crushed pine nuts
- 2 Tbsp milk
- 1 Tbsp lemon juice
- 1 Tbsp mayonnaise
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped green onion
- 1 pinch of sesame seeds
- 1 pinch of black pepper
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 5 Tbsp crushed pine nuts
- 2 Tbsp milk
- 1 Tbsp lemon juice
- 1 Tbsp mayonnaise
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, wash all the ingredients for your delicious rice bowl thoroughly. Preparing fresh ingredients is the start of a great dish!
Step 2
Likewise, wash all the ingredients for the ginseng cold salad. Feel free to substitute with other vegetables you have in your refrigerator; it will still be delicious! ^^*
Step 3
Prepare the seasoning mixture according to the measurements listed in the recipe. Getting the sauce right is half the battle for deliciousness!
Step 4
Slice the cheongpomuk, water parsley, and king oyster mushroom into bite-sized pieces, approximately 5cm long and 0.5cm thick. Aim for pieces that are easy to eat in one bite.
Step 5
Separate the egg yolk and white. Make thin omelets (jidan) from each, then slice them into fine strips. These colorful garnishes will make your rice bowl look more appealing.
Step 6
Lightly toast the dried seaweed (gim) on a dry pan. This will add a crispy texture and a wonderful nutty aroma.
Step 7
Blanch the water parsley in boiling water for just 5 seconds – a very short time! Immediately rinse it in cold water, squeeze out excess moisture thoroughly, and then lightly toss it with vinegar. This keeps it wonderfully crisp.
Step 8
Similarly, blanch the cheongpomuk in boiling water until it becomes translucent. Be careful not to overcook, as it can become mushy. After blanching, toss it with a little sesame oil to prevent sticking and give it a glossy sheen.
Step 9
For the mushrooms, mix them with a combination of soy sauce, sugar, sesame oil, chopped green onion, minced garlic, sesame seeds, and pepper (7 seasonings in total). Marinate them briefly, then stir-fry in a pan until tender and flavorful. The key is to bring out the mushroom’s natural umami.
Step 10
There you have it! All the ingredients for your rice bowl are now prepared, and it was incredibly simple! So easy, right?
Step 11
Now, prepare the ingredients for the ginseng cold salad. Thinly slice the fresh ginseng, cucumber, and celery into rounds. If you don’t have pre-cooked shrimp, simply blanch the shrimp in boiling water until pink and then slice them.
Step 12
Simply combine all the prepared cold salad dressing ingredients and mix well. Your super simple ginseng cold salad is ready! You can achieve this deliciousness without any complicated steps.
Step 13
Spoon the prepared water parsley, cheongpomuk, mushrooms, egg strips, and seaweed onto a bowl of warm rice. Serve alongside the fresh and aromatic ginseng cold salad for a complete and healthy meal! Enjoy your delicious and immunity-boosting dish!
