Aromatic Water Parsley Salad (Minari Namul Muchim)
Refreshing and Spicy Water Parsley Salad
This water parsley salad (Minari Namul Muchim) features a delightful tangy and spicy kick, allowing you to savor the unique fragrance of water parsley. It’s a healthy side dish that whets the appetite.
Main Ingredients- Water Parsley (Minari) 150g
Seasoning Ingredients- Gochujang (Korean chili paste) 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Sesame Seeds 1 Tbsp
- Perilla Oil (Deulgireum) 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Sesame Seeds 1 Tbsp
- Perilla Oil (Deulgireum) 1 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, bring a pot of water to a rolling boil and add a pinch of salt. Blanch the water parsley briefly. It’s best to submerge the root part first, allowing the stems and leaves to cook evenly. Avoid over-blanching; 30 seconds to 1 minute is usually sufficient to maintain a crisp texture.
Step 2
Immediately rinse the blanched water parsley under cold running water to cool it down. Then, gently grasp handfuls of the parsley and squeeze out as much water as possible. Thoroughly draining the greens is key to ensuring the dressing adheres well and the salad stays crisp.
Step 3
In a small bowl, combine the gochujang, doenjang, vinegar, plum extract, sesame seeds, perilla oil, and minced garlic. Mix them together well to create a flavorful seasoning paste. Using both gochujang and doenjang adds a deeper, more complex flavor profile.
Step 4
Place the squeezed water parsley in a mixing bowl. Add the prepared seasoning paste. Gently toss and mix the parsley with the dressing using your hands, ensuring every strand is coated evenly. Continue to mix delicately until all the flavors are well combined. Your delicious water parsley salad is now ready to serve!
