Korean Water Parsley Kimchi
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Minari kimchi is a quick, no-fermentation Korean water parsley kimchi that is ready to eat the moment it is made.
Read more
The stems are salted for just ten minutes to barely wilt them, preserving their characteristic crunch and cool, clean herbal fragrance. Blended onion is worked into the seasoning paste alongside gochugaru, anchovy fish sauce, and plum syrup, giving the dressing body and a gentle sweetness. Anchovy fish sauce lays a seafood umami foundation under the light vegetable, while plum syrup's fruit acidity softens the chili heat rather than letting it dominate, so the finish is bright and refreshing rather than sharp. Paired with samgyeopsal or boiled pork, the water parsley's aromatics cut directly through the fat, cleansing the palate between bites in a way that heavier banchan cannot. The kimchi is best eaten on the day it is made while the stems still have their full snap.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 300 g water parsley under running water, shaking the stems to loosen grit.
Pick out tough stems and damaged leaves, cut into 4 cm lengths, then shake off excess water so the salt clings evenly.
- 2Season
Sprinkle 8 g salt evenly over the cut water parsley and toss with your fingertips.
Brine for only 10 minutes, mixing once halfway through, and stop when the stems bend slightly but still feel crisp.
- 3Season
Rinse the salted water parsley quickly to control the saltiness, then drain in a sieve.
Press gently with your palm to remove surface water, but do not wring hard or the stems will lose their snap.
- 4Season
Finely blend or mince 40 g onion and place it in a bowl.
Add 3 tbsp gochugaru, 30 ml anchovy fish sauce, 12 g minced garlic, 4 g minced ginger, and 1 tbsp plum syrup, then mix into a moist paste.
- 5Season
Add the drained water parsley to the seasoning and toss lightly, lifting from the bottom rather than crushing.
Stop once the red paste coats the spaces between stems evenly, before the greens wilt further.
- 6Finish
Transfer to an airtight container and refrigerate right away.
Serve chilled the same day for the best crunch, and toss once more just before serving with samgyeopsal or boiled pork so the seasoning looks fresh.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Brief ten-minute salting preserves the clean herbal scent and crisp stems of Minari-kimchi.
- Finish cue
- Stop once the red paste coats the spaces between stems evenly, before the greens wilt further.
- Avoid this
- Keep brining short; over-brining makes the stems tough.
- Storage and reheating
- Refrigerate the seasoned minari promptly and toss it lightly just before serving to distribute the aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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