Fresh and Fragrant Water Parsley Salad (Minari Muchim)
Easy Homemade Side Dish: Fragrant Water Parsley Salad
Introducing a simple, homemade side dish recipe for Minari Muchim (water parsley salad). This flavorful dish is made with fresh, seasonal water parsley and offers a delightful aroma and crisp texture that will perfectly complement any meal.
Main Ingredients- 200g fresh water parsley (minari)
Seasoning- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 2 pinches salt (adjust to taste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 2 pinches salt (adjust to taste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
It’s crucial to prepare the water parsley thoroughly. Wash the minari multiple times under running water to remove any dirt or debris. Separate the tougher stems from the tender leaves. Cut them into bite-sized pieces, about 5-7 cm long. You can cut the stems slightly longer than the leaves for varied texture.
Step 2
Bring a generous amount of water to a rolling boil in a deep pot. Add a pinch of coarse salt to the boiling water. Carefully place the prepared minari stems into the boiling water and blanch for about 30 seconds to 1 minute. Blanching the stems first helps maintain their crispness.
Step 3
After blanching the stems, add the minari leaves to the same boiling water and blanch for an additional 15-20 seconds. Be careful not to overcook, as this can result in a mushy texture and loss of vibrant green color. You’ll know it’s ready when you can smell the fresh, herbaceous aroma.
Step 4
Immediately transfer the blanched minari to cold running water or a bowl of ice water to quickly cool it down. This shocking process helps to preserve the bright green color and maintain the crisp, refreshing texture. Rinse it thoroughly a couple more times to ensure it’s well-chilled.
Step 5
Once the minari is well-drained, place it in a mixing bowl. Add all the prepared seasoning ingredients: toasted sesame seeds, sesame oil, soup soy sauce, salt, and minced garlic. You can adjust the amount of seasoning based on your preference and the quantity of minari. It’s best to season with salt and soy sauce first, then adjust if needed.
Step 6
Gently toss and mix the minari with the seasonings using your hands. Be gentle to avoid bruising the delicate leaves and stems, but ensure the seasonings are evenly distributed. Your delicious and fragrant Minari Muchim is now ready to be served. Enjoy the refreshing taste of spring!
