Korean Water Parsley Salad

Remove the roots and yellowed leaves from 200 g minari, then rinse it under cold running water while shaking loose any grit.

Trim away the toughest lower 3 to 4 cm so the stems stay pleasant to chew.

Bring a pot of water to a strong boil and add a pinch of salt.

Before the minari goes in, set ice water or very cold water beside the stove so the herb can be cooled without delay.

Add the minari to the boiling water and blanch it for only 20 seconds.

Lift it out as soon as the stems soften slightly and the green color turns vivid, before the fresh aroma escapes with the steam.

Transfer the blanched minari immediately to the prepared ice water or very cold water and cool it for 30 seconds to stop the heat and hold the color. Squeeze out excess water firmly, then cut the stems into easy 5 cm lengths.

In a bowl, combine 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon vinegar.

Add 1 teaspoon sesame oil and 1 minced garlic clove, then stir until the pepper flakes are evenly moistened.

Add the drained minari to the dressing and toss lightly with your fingertips so the stems do not bruise.

When the red seasoning coats each piece evenly, plate it and finish with 1 teaspoon sesame seeds.