Aromatic Spring Delight: Flavorful Seasoned Stone Parsley Salad
Seasonal Spring Vegetable: Refreshing and Crisp Stone Parsley Salad (Dol-minari Muchim)
Among spring vegetables, stone parsley (dol-minari) stands out with its incredibly rich and wonderful aroma. While regular parsley can be enjoyed year-round, stone parsley is a seasonal treat available only in spring. So, be sure to try it before spring passes! Its distinct fragrance and delightful texture make it a perfect addition to your table, bringing the essence of spring into your home.
Ingredients- 400g Stone Parsley (Dol-minari)
- A little minced green onion
- A little minced garlic
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (Ggaesogeum)
Cooking Instructions
Step 1
First, prepare the fresh stone parsley, the star of our dish. Stone parsley has a much deeper and more intense flavor and aroma than regular parsley, significantly enhancing the overall taste of the dish.
Step 2
Bring a pot of water to a boil for blanching the stone parsley. Once the water is vigorously boiling, add 1 tablespoon of salt. Adding salt helps to maintain the vibrant green color of the parsley and ensures it’s blanched to perfection. Now, carefully add the prepared stone parsley to the boiling water.
Step 3
After adding the parsley, gently stir it with a spatula just a few times. Be careful not to stir too much, as this can cause the parsley to become mushy.
Step 4
Quickly remove the blanched parsley from the boiling water and immediately rinse it under cold running water. This step, often called a ‘cold shower,’ stops the cooking process instantly. It helps to retain the parsley’s crisp texture and fresh, vibrant aroma. Stone parsley only needs a very brief blanching to stay tender while preserving its unique fragrance for a delicious salad.
Step 5
After rinsing, firmly squeeze out as much water as possible from the stone parsley. Removing excess water is crucial; it prevents the salad from tasting watery and allows the seasonings to adhere better, resulting in a more flavorful dish.
Step 6
Now, it’s time to season. Place the squeezed stone parsley in a bowl. Add the minced garlic and minced green onion. (You can omit the garlic and green onion if you prefer, but a small amount significantly enhances the flavor.) Next, add 2 tablespoons of soy sauce for soup, 1 tablespoon of plum extract, and 1 tablespoon of sesame oil. Gently mix everything together with your hands, massaging the seasoning into the parsley until well combined. It’s important to mix gently to coat the stems and leaves evenly.
Step 7
Finally, sprinkle in a generous amount of toasted sesame seeds (kkaesogeum) and gently mix again. The nutty aroma and flavor of the sesame seeds will elevate the deliciousness of your stone parsley salad.
Step 8
Your aromatic and crisp stone parsley salad is ready to be served! A spring vegetable salad, when made with fresh ingredients and plenty of toasted sesame seeds, is guaranteed to be a delightful dish. Enjoy this taste of spring!
