Fresh and Zesty Water Parsley Salad (Minari Muchim)
Refreshing and Tangy Water Parsley Salad Recipe
Discover the vibrant taste of spring with this refreshing Water Parsley salad (Minari Muchim)! Lightly blanched and tossed in a sweet and sour dressing, this side dish is a delightful way to awaken your appetite.
Main Ingredients- 300g Water Parsley (Minari): Choose fresh, tender stalks for the best flavor and texture.
- 1 tsp Salt: Used for blanching the water parsley.
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste): Adds a mild, savory spiciness.
- 1 tsp Gochugaru (Korean chili flakes): For a touch of heat and color.
- 1 tsp Minced Garlic: Essential for depth of flavor.
- 1 Tbsp Vinegar: Provides the signature tangy and refreshing taste.
- 1 Tbsp Sugar: Balances the acidity and enhances the overall flavor.
- 1 Tbsp Toasted Sesame Seeds: Adds a nutty aroma and pleasant texture.
- 1 Tbsp Gochujang (Korean chili paste): Adds a mild, savory spiciness.
- 1 tsp Gochugaru (Korean chili flakes): For a touch of heat and color.
- 1 tsp Minced Garlic: Essential for depth of flavor.
- 1 Tbsp Vinegar: Provides the signature tangy and refreshing taste.
- 1 Tbsp Sugar: Balances the acidity and enhances the overall flavor.
- 1 Tbsp Toasted Sesame Seeds: Adds a nutty aroma and pleasant texture.
Cooking Instructions
Step 1
Begin by preparing the water parsley. Carefully inspect it and remove any yellowed or wilted leaves and stems. Trim off any tough ends from the roots. Ensure the parsley is clean and fresh.
Step 2
Cut the prepared water parsley into bite-sized pieces, approximately 4-5 cm (about 1.5-2 inches) in length. This makes it easier to eat.
Step 3
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Gently immerse the cut water parsley into the boiling water for just 30 seconds. Overcooking will make the parsley mushy and diminish its fresh flavor. Immediately transfer the blanched parsley to a bowl of cold water to stop the cooking process. Once cooled, gently squeeze out as much excess water as possible using your hands. Proper draining is key to prevent a watery salad.
Step 4
In a mixing bowl, combine all the seasoning ingredients: 1 tablespoon gochujang, 1 teaspoon gochugaru, 1 teaspoon minced garlic, 1 tablespoon vinegar, and 1 tablespoon sugar. Mix them well to create a flavorful dressing. (Tip: Adjust the amount of vinegar and sugar to your preference to achieve your desired balance of sweet and sour flavors.)
Step 5
Add the well-drained water parsley to the bowl with the dressing. Sprinkle in the 1 tablespoon of toasted sesame seeds. The sesame seeds add a wonderful nutty fragrance and a delightful crunch.
Step 6
Gently toss and mix the water parsley with the dressing using your hands until every piece is evenly coated. Be careful not to over-mix or squeeze too hard, as this can break down the delicate parsley. Once well combined, your delicious Water Parsley salad is ready to be served and enjoyed immediately!
