Aromatic Korean Water Parsley Salad (Mina-ri Muchim)
Simple and Refreshing Korean Water Parsley Salad with Soup Soy Sauce
This recipe features Korean water parsley (mina-ri), a vibrant green herb known for its unique fragrance and crisp texture. Inspired by fresh produce, this simple salad incorporates shredded carrots for a pop of color and an extra crunch. Prepared with soup soy sauce (guk-ganjang) for a clean, savory base, a touch of plum extract, minced garlic, sesame seeds, and sesame oil, this dish is both light and flavorful. Enjoy the delightful aroma and satisfying chew of mina-ri that will keep you reaching for more!
Main Ingredients- 200g blanched Korean water parsley (dol-mina-ri)
- A small amount of carrot, julienned (optional)
- 1 Tbsp minced green onion
Seasoning- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp fish sauce (samchi-aek, for umami)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp fish sauce (samchi-aek, for umami)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by thoroughly washing the fresh Korean water parsley (dol-mina-ri) to remove any dirt or debris. Rinse it several times under running water.
Step 2
Bring a pot of water to a rolling boil. Add about 1/2 teaspoon of coarse sea salt to the boiling water. Submerge the water parsley, starting with the stems, and blanch for approximately 30 seconds. Be careful not to overcook, as it can become mushy.
Step 3
Immediately transfer the blanched water parsley to a bowl of cold water to stop the cooking process. This step helps to retain its crisp texture and vibrant green color.
Step 4
Gently squeeze out the excess water from the cooled water parsley using your hands. Avoid squeezing too hard, as this can crush the delicate leaves. A little moisture remaining is good for seasoning adherence.
Step 5
For added color and a delightful crunch, thinly julienne a small amount of carrot. This is an optional step but makes the dish visually appealing.
Step 6
In a mixing bowl, combine the squeezed water parsley, julienned carrots (if using), and minced green onion. Add all the seasoning ingredients: soup soy sauce, fish sauce, minced garlic, sesame seeds, and sesame oil. Gently toss everything together with your hands until well combined. If you prefer a tangier flavor, you can add a splash of vinegar and a pinch of sugar.
Step 7
Your delicious and aromatic Korean water parsley salad is now ready! It’s a refreshing side dish that will perfectly complement any meal.
Step 8
I particularly love dol-mina-ri because its flavor is more intense and its texture is crisper than regular mina-ri. Plus, there’s no worry about leeches, making it a safe and enjoyable vegetable to prepare.
Step 9
While it might be a bit harder to find in supermarkets compared to regular water parsley, if you have the chance to get your hands on it, this salad is a must-try! It offers a wonderfully fresh and crisp taste.
