Fresh Water Parsley Salad (Minari Muchim): A Vibrant Baek Jong-won Style Recipe
How to Make Fresh Water Parsley Salad using Baek Jong-won’s Recipe
Here’s a recipe for fresh water parsley salad, made the Baek Jong-won way, preserving the herb’s vibrant flavor and crisp texture. This no-blanch method is simple and perfect for enjoying the taste of spring.
Main Ingredients- 175g Water Parsley (Minari, about 1 bunch)
- 14g Green Onion (about 1/4 stalk)
Seasoning Ingredients- 2 Tbsp Vinegar
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Sesame Seeds
- 1 Tbsp Sesame Oil
- 2 Tbsp Vinegar
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
We’re going to make a fresh and vibrant water parsley salad (Minari Muchim). Today, we’ll prepare it without blanching, to maximize the herb’s natural aroma and crisp texture.
Step 2
First, prepare the water parsley by cleaning it thoroughly. Remove any yellowing leaves and trim the very end of the roots. Then, soak the water parsley in water with 2 tablespoons of vinegar for about 5 minutes. This helps to remove any potential leeches or impurities. For extra peace of mind, a common tip is to add a few old coins (like 10-won coins) to the water.
Step 3
Water parsley has paired leaves, so gently shake the leafy parts while rinsing under running water to effectively remove dirt or grit. Rinse it multiple times until clean. While the water parsley is being cleaned, finely chop the green onion. Thinly slicing the green onion will help the seasoning distribute evenly for a more delicious result.
Step 4
Now, let’s make the delicious seasoning! In a bowl, combine the chopped green onion, 2 tablespoons of anchovy sauce, 2 tablespoons of red pepper flakes, 1 tablespoon of sugar, and 0.5 tablespoon of minced garlic. Mix them well. It’s important to balance the flavors: the anchovy sauce provides the base saltiness, while sugar adds sweetness and red pepper flakes bring the heat.
Step 5
For a nutty aroma, it’s best to lightly crush the sesame seeds instead of using them whole. Use 2 tablespoons of sesame seeds and grind them into a coarse powder (sesame powder) using a mortar and pestle for a richer flavor. If you don’t have a mortar, you can place the sesame seeds in a plastic bag and crush them with the bottom of a cup or your hand. Freshly ground sesame powder will significantly enhance the dish’s taste.
Step 6
Drain the cleaned water parsley well and cut it into bite-sized pieces, about 5-7 cm long. Add the prepared seasoning and gently toss the water parsley, being careful not to break the delicate leaves. It might seem like there isn’t enough seasoning at first, but as you gently mix, the water parsley will release some moisture, and the seasoning will naturally coat it.
Step 7
Finally, add the freshly ground nutty sesame powder and 1 tablespoon of sesame oil. Toss gently one more time to combine. Your fragrant and crisp fresh water parsley salad is ready! It’s best enjoyed immediately after it’s made, while it’s at its freshest. It makes a wonderful side dish for rice or a delightful accompaniment to drinks!
