Water Parsley Shrimp Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Doenjang, Korean fermented soybean paste, is whisked into plain yogurt, and the result is a light, creamy dressing that keeps the paste's savory depth while softening its weight.
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Pan-seared shrimp bring a clean sweetness, and minari (Korean water parsley) adds a fresh, green aroma.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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