Aromatic Water Parsley Salad with Soybean Paste
A Flavorful and Aromatic Water Parsley Salad with Soybean Paste
Water parsley (Minari) can be enjoyed fresh as a salad or blanched and seasoned. I’ve been enjoying it in various ways recently with plenty of spring water parsley! Today, we’re making a Minari salad seasoned with soybean paste. It’s a delightful side dish!
Ingredients- Water parsley (Minari), 2 generous handfuls
- Soybean paste (Doenjang), 1 Tbsp
- Sesame seeds, 1/2 Tbsp
- Sesame oil, 1/3 Tbsp
- Minced garlic, 1/3 Tbsp
Cooking Instructions
Step 1
Carefully clean the water parsley under running water to remove any dirt or debris. Separate the stems from the leaves and set them aside. Trim away any wilted or damaged leaves for a cleaner presentation and better texture.
Step 2
Bring a pot of water to a rolling boil and add a pinch of salt. Once boiling, carefully add the water parsley stems first and blanch for about 20-30 seconds. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched water parsley under cold running water to stop the cooking process and preserve its crisp texture.
Step 3
Gently squeeze out excess water from the blanched water parsley. Chop it into bite-sized pieces, about 3-4 cm in length, and place them in a mixing bowl. Add 1 Tbsp of soybean paste, 1/2 Tbsp of sesame seeds, and 1/3 Tbsp of minced garlic. For a nutty aroma, add 1/3 Tbsp of sesame oil. (Adding sesame oil last helps preserve its fragrance!) Gently toss and mix everything together with your hands until well combined.
Step 4
And there you have it – a fragrant and delicious water parsley salad with soybean paste! It’s a simple yet incredibly satisfying side dish made with just a few ingredients. Perfect for enjoying the fresh flavors of spring!
