Fragrant Stone Parsley Salad with a Sweet and Sour Dressing
How to Make Delicious Stone Parsley Salad
Stone parsley, with its thin stems, is absolutely delightful when lightly blanched and tossed in a sweet and sour dressing. Its unique flavor and crisp texture are at their best this way. This recipe brings out the best in this wonderful spring vegetable, perfect for awakening your appetite. It’s simple, healthy, and incredibly tasty!
Main Ingredients
- 200g Stone Parsley
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare your fresh stone parsley. Wash it thoroughly under running water to remove any dirt or debris. Gently shake off excess water or pat it dry with a paper towel. Trim the stems to about 5-7 cm (2-3 inches) in length for easier eating and a more appealing presentation.
Step 2
Here’s the secret to perfectly tender yet crisp blanched stone parsley! Bring about 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of salt. Once boiling, add the prepared stone parsley. Turn off the heat immediately and let it sit for just about 4 seconds – no longer! Quickly remove the parsley and plunge it into a bowl of cold water to stop the cooking. After it has cooled, gently squeeze out any excess water.
Step 3
Now, let’s make the flavorful dressing. In a mixing bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of oligodang (or sugar), 2 tablespoons of vinegar for that essential tang, 1 tablespoon of soy sauce for savory depth, a touch of mustard for a little kick, and half a tablespoon of minced garlic.
Step 4
Add the blanched and drained stone parsley directly to the dressing. Gently toss everything together with your hands or a spoon until the parsley is evenly coated with the delicious sauce. Be careful not to overmix. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with toasted sesame seeds. Give it one last gentle mix, and your fragrant and refreshing stone parsley salad is ready to be served. Enjoy!
