Korean Water Parsley Kimchi
Minari kimchi is a quick Korean water parsley kimchi made by wilting the stems in salt for just ten minutes, then tossing them in a seasoning of gochugaru, anchovy fish sauce, and plum syrup with blended onion. The brief brining preserves the stem's crisp texture and cool herbal aroma, while the fish sauce grounds the light vegetable with a seafood umami foundation. Plum syrup's fruit acidity softens the chili heat, leaving a bright, clean finish. Paired with samgyeopsal or boiled pork, the water parsley's fresh fragrance cuts through the fat and resets the palate between bites.
Adjust Servings
Instructions
- 1
Cut water parsley into 5 cm lengths, rinse, and shake off excess water.
- 2
Lightly salt for 10 minutes, then quickly rinse.
- 3
Finely mince or blend onion, then mix with chili flakes, fish sauce, garlic, ginger, and plum syrup.
- 4
Gently toss parsley with seasoning to avoid bruising stems.
- 5
Marinate for 30 minutes, or chill for 1 day for deeper flavor.
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