Water Parsley Shrimp Salad
Pan-seared shrimp bring a plump, clean sweetness that pairs with minari's grassy aroma in this Korean salad. The dressing dissolves doenjang into plain yogurt, merging fermented soybean depth with tangy creaminess in a combination uncommon outside Korean cooking. Thinly sliced cucumber adds cool moisture, and red onion soaked in cold water contributes a mild sharpness without overpowering the delicate shrimp. Tossing with two-thirds of the dressing first establishes the base seasoning, then adjusting with the remainder prevents oversalting while ensuring every component is evenly coated. Sesame seeds scattered on top close the dish with a nutty finish.
Adjust Servings
Instructions
- 1
Rinse the shrimp in light salt water and pat completely dry.
- 2
Cut minari into 5 cm pieces, thinly slice cucumber and red onion, then soak onion in cold water for 5 minutes.
- 3
Heat a pan and cook shrimp over medium heat for 2–3 minutes per side, then cool.
- 4
Whisk yogurt, doenjang, and lemon juice in a bowl until smooth.
- 5
Combine vegetables and shrimp, then toss gently with two-thirds of the dressing first.
- 6
Adjust seasoning with the remaining dressing and finish with sesame seeds.
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Nutrition (per serving)
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