Korean Water Parsley Kimchi
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Ten minutes of salt is all the water dropwort (minari) gets, so the stems stay crisp and the fresh, grassy aroma comes through intact.
Read more
Even draining is gentle, a light press with the palm, since wringing the stems would cost them that snap. Anchovy fish sauce gives the light herb a savory base, and the fruity tartness of plum syrup softens the chili heat, while finely grated onion binds the paste into one smooth seasoning. Served with fatty pork belly or boiled pork, the herb clears the richness from the palate between bites. It is best eaten cold on the day it is made, before the stems wilt further.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Soybean Leaf Kimchi
anchovy fish sauce, minced ginger
Fresh Whole Cabbage Kimchi
anchovy fish sauce, minced ginger
Cut Green Onion Kimchi (Daepa Kimchi)
anchovy fish sauce, minced ginger