Korean Water Parsley Salad
Minari-muchim is blanched water parsley (minari) dressed in a gochugaru-soy-vinegar sauce - a spring banchan built entirely around the herb's distinctive fragrance. Minari is a semi-aquatic plant that grows in clean-running paddies and wetlands across Korea, carrying an aroma in a different family from Western parsley or celery. The blanching window determines whether the dish succeeds: past twenty seconds, the volatile aromatic compounds escape with the steam and the entire point of using minari is lost. Trimming the tough lower stems and cutting to 5 cm lengths makes eating easier, and cold-water shocking after blanching locks in the chlorophyll for vivid green color. The vinegar in the dressing amplifies the herbal brightness while suppressing any aquatic mustiness that water-grown plants can carry. International awareness of this ingredient grew after the 2020 film 'Minari.' Dipping raw minari in cho-gochujang (vinegared chili paste) is another popular serving method.
Adjust Servings
Instructions
- 1
Wash 200g water parsley and trim tough lower stems.
- 2
Blanch for just 20 seconds to keep a crisp texture.
- 3
Rinse in cold water, squeeze dry, and cut into 5cm lengths.
- 4
Mix red pepper flakes, soy sauce, vinegar, sesame oil, and minced garlic.
- 5
Toss parsley with seasoning and sprinkle with sesame seeds.
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