Water Parsley Shrimp Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This Korean salad combines pan-seared shrimp with water parsley (minari) in a doenjang yogurt dressing that brings Korean fermented soybean paste together with plain yogurt in a lighter, creamier form than the paste alone.
Read more
The shrimp are cooked just until opaque and springy - overcooking at this stage toughens them and diminishes their clean sweetness, which is the primary flavor note in the dish. Thinly sliced cucumber adds cool moisture and a fresh crunch throughout, and red onion soaked in cold water for at least ten minutes loses its raw harshness while keeping a pleasant mild sharpness. The dressing ratio technique matters: coating all the ingredients with two-thirds of the dressing first establishes a baseline seasoning, then tasting and adjusting with the remaining third ensures every component is evenly flavored without oversalting. Doenjang varies in salt intensity by brand and age, so tasting the dressing before assembling and balancing with extra yogurt or lemon juice prevents the final dish from being too salty. Sesame seeds scattered on top contribute a nutty finish that ties the Korean pantry elements together.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 180 g shrimp in lightly salted water, then pat them very dry with paper towels.
If the surface stays wet, the shrimp will steam in the pan instead of searing and the texture will lose springiness.
- 2Prep
Cut 80 g minari into 5 cm lengths and slice 80 g cucumber thinly.
Slice 50 g red onion very thin, soak it in cold water for 10 minutes, then drain so the sharp raw bite softens.
- 3Control
Heat a pan well over medium heat, then place the shrimp in one layer without crowding.
When one side turns opaque and lightly colored at the edges, flip and cook about 2 minutes more only.
- 4Step
Remove the shrimp as soon as they are fully opaque and spring back lightly when pressed.
Let them cool just until warm rather than leaving them in the hot pan, which can make them tough.
- 5Season
Whisk 90g plain yogurt, 12g doenjang, and 12ml lemon juice in a bowl until smooth.
If the doenjang is very salty, keep the dressing separate so it can be added in portions.
- 6Finish
Right before serving, toss the minari, cucumber, red onion, and shrimp gently with only two-thirds of the dressing.
Taste, add just enough remaining dressing to balance the seasoning, and finish with 6 g sesame seeds.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Water Parsley Shrimp Salad features a creamy dressing made with fermented Korean soybean paste.
- Finish cue
- Remove the shrimp as soon as they are fully opaque and spring back lightly when pressed.
- Avoid this
- Let them cool just until warm rather than leaving them in the hot pan, which can make them tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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.
Chicken Gyro
red onion, cucumber
Korean Minari Apple Juice
water parsley (minari), cucumber
Soba Sesame Salad (Chilled Buckwheat Noodle Sesame Dressing)
cucumber, sesame seeds