Fragrant Spring Vegetable: Seasoned Water Parsley (Minari)
Lightly Blanched for a Crisp Texture! Easy Minari Salad Recipe That Preserves its Unique Aroma
When you think of seasoned water parsley (minari), you might typically imagine it with a spicy red chili paste or gochujang-based dressing. However, by making a less intense seasoning, you can truly bring out the minari’s distinct, fresh flavor. This recipe offers a gently spicy yet perfectly balanced seasoning that doesn’t overpower the minari’s natural taste. Enjoy this delightful spring dish! It’s a fantastic side dish or can even be mixed into rice for a flavorful meal.
Ingredients- 1 bunch Water Parsley (Minari, approx. 200-250g)
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp Oligodang (corn syrup) (optional, for sweetness)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 0.3 Tbsp perilla seed powder (optional)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp Oligodang (corn syrup) (optional, for sweetness)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 0.3 Tbsp perilla seed powder (optional)
Cooking Instructions
Step 1
First, thoroughly wash the fragrant water parsley. Rinse it under running water, paying attention to both the leaves and stems to remove any dirt or debris. Then, gather the strands and cut them into bite-sized pieces, about 3-4 cm long. Cutting them to a manageable length will make them easier to toss.
Step 2
Now, let’s prepare the delicious seasoning. In a bowl, combine 1 Tbsp of gochugaru, 2 Tbsp of guk-ganjang, 0.5 Tbsp of minced garlic, and 1 Tbsp of sesame oil. Mix them well. If you prefer a touch of sweetness, you can add 0.5 Tbsp of oligodang. Personally, I often omit or use very little oligodang to enjoy the natural flavor of the vegetable, but feel free to adjust it to your taste. (While plum extract is also good, oligodang often pairs better with delicate vegetable dishes.) This seasoning blend is versatile and works wonderfully for various seasoned vegetable dishes, and it’s especially delicious when mixed into rice!
Step 3
While water parsley can be enjoyed raw, blanching it lightly adds a wonderful crispness and tender texture. Bring a pot of water to a boil. Add the prepared water parsley and blanch it for just 20-30 seconds, similar to how you would for shabu-shabu. Be careful not to overcook it, as over-blanched minari can become mushy and lose its pleasant texture. This is especially important for tender spring minari.
Step 4
Immediately after blanching, remove the water parsley from the hot water and rinse it thoroughly under cold running water. This step is crucial to stop the cooking process, preventing the minari from becoming overcooked and tough from residual heat, while also preserving its crispness.
Step 5
Gently squeeze out any excess water from the blanched minari and place it in the prepared seasoning bowl. Toss everything together gently with your hands until the minari is evenly coated with the dressing. You can already smell the refreshing aroma of the minari! Water parsley is known for its detoxifying properties, so enjoy this dish to help cleanse your body.
Step 6
For an extra nutty flavor, you can add a sprinkle of perilla seed powder at the end. I used about 0.3 Tbsp, as a small amount is enough to add a savory depth without overwhelming the minari’s natural taste. Using too much perilla seed powder can make the dish feel dry or pasty, so be mindful of the quantity. If you don’t particularly like the nutty flavor or prefer a cleaner taste, feel free to omit this ingredient! A final sprinkle of sesame seeds will add a nice visual appeal and a touch more flavor.
