Aromatic Water Parsley Salad with Gochujang Dressing
Aromatic Water Parsley Salad with Gochujang Dressing
How to Make Water Parsley Salad: A Delicious Gochujang-Seasoned Water Parsley Dish
Experience the ultimate freshness with this crunchy and refreshing #WaterParsleySalad! Particularly, #WildWaterParsley, with its more intense aroma, offers a flavor that only those who have tried it can truly appreciate. This Gochujang-seasoned wild water parsley salad is so irresistible, you’ll want to savor its taste again and again. It’s a perfect dish for any occasion!
Main Ingredients- Blanched Wild Water Parsley 200g
- Minced Scallion (Green Onion) 2 Tbsp
- Coarse Salt 1 Tbsp (for blanching)
Dressing Ingredients- Gochujang (Korean Red Chili Paste) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Anchovy Sauce (or Soy Sauce for Soup) 1 Tbsp
- Plum Extract (or Syrup) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Sesame Oil 0.7 Tbsp
- Gochujang (Korean Red Chili Paste) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Anchovy Sauce (or Soy Sauce for Soup) 1 Tbsp
- Plum Extract (or Syrup) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Sesame Oil 0.7 Tbsp
Cooking Instructions
Step 1
Rinse the fresh wild water parsley thoroughly 2-3 times under running water. To remove any bitterness and ensure a crisp texture, soak it in water with 1 Tbsp of vinegar for about 5 minutes, then drain well.
Step 2
(Optional Context) The fresh wild water parsley, harvested straight from my garden, has an exceptional aroma on its own. Making a gochujang-seasoned salad with such vibrant parsley resulted in a dish so delicious that it was finished in a flash!
Step 3
Bring a pot of water to a rolling boil and add 1 Tbsp of coarse salt. Carefully add the water parsley, starting with the stems, and stir gently to ensure even cooking. Blanch for about 1 minute, then immediately transfer to an ice bath or cold running water to cool down and retain its vibrant green color. Soaking it in cold water for a few minutes will further enhance its crispness.
Step 4
Gently squeeze out excess water from the blanched water parsley using both hands. Squeezing too hard can make the texture mushy, while leaving too much water can result in a bland taste or the dressing sliding off. Finely chop the white parts of the scallion for preparation.
Step 5
In a mixing bowl, combine the gochujang, minced garlic, and anchovy sauce (or soup soy sauce) to create the base of the dressing.
Step 6
Add the plum extract, toasted sesame seeds, and sesame oil to the dressing mixture, enhancing the overall flavor profile.
Step 7
Mix the dressing ingredients well. Then, add the prepared wild water parsley and chopped scallions to the bowl. Gently toss and mix with your hands, ensuring the dressing evenly coats the parsley. Be careful not to over-mix, which can break down the parsley.
Step 8
Transfer the finished gochujang-seasoned wild water parsley salad to a serving dish. Sprinkle with additional toasted sesame seeds for a final touch of flavor and visual appeal. Your delicious wild water parsley salad is ready!
Step 9
Water parsley can be enjoyed raw or blanched; both methods yield delicious results. It’s also incredibly versatile and pairs wonderfully as a fresh wrap with grilled meats, making it a highly recommended #WaterParsleyDish or #WildWaterParsleyDish.
Step 10
The satisfying crunch, the sweet and tangy dressing, and the unique, refreshing aroma of the water parsley combine to create a delightful culinary experience with every bite.
Step 11
Water parsley is a renowned alkaline food, excellent for purifying the blood and aiding detoxification. Enjoy this flavorful salad made with aromatic wild water parsley, and nourish your body while delighting your taste buds!
