Refreshing Water Parsley and Melon Salad (Minari Chamoe Muchim) for Bibimbap!
Refreshing Water Parsley and Melon Salad (Minari Chamoe Muchim) for Bibimbap!
A Perfect Spring Lunch Menu! Water Parsley and Melon Salad – Delicious as a Bibimbap Topping
I made this ‘Minari Chamoe Muchim’ using water parsley and melon that had been stored in the refrigerator for a while. We enjoyed it mixed with rice as bibimbap. It’s a vibrant and flavorful dish that’s perfect for a light yet satisfying meal, especially when you want to use up fresh produce.
Main Ingredients- 1/2 bunch fresh Water Parsley (Minari)
- 1 Korean Melon (Chamoe)
Cooking Instructions
Step 1
First, peel the Korean melon. Then, cut it in half lengthwise and use a spoon to scoop out and discard the seeds. Slice the melon into bite-sized pieces, about half-moon shapes for a nice presentation.
Step 2
Rinse the water parsley thoroughly under running water a few times to remove any dirt or debris. Soak the washed parsley in cold water for a short while to make it crisp, then drain it well. Cut the parsley into bite-sized lengths, similar to the melon.
Step 3
Here are the prepared water parsley and Korean melon, ready to be mixed. These fresh ingredients form the base of our vibrant salad.
Step 4
Now, let’s prepare the seasoning for our salad. In a bowl, combine 3 tablespoons of gochugaru, 3 tablespoons of lemon juice, 2 tablespoons of plum extract, and 2 tablespoons of apple enzyme. If you don’t have apple enzyme, you can substitute it with another sweetener like corn syrup or sugar for sweetness. Add 1 tablespoon of minced saeujeot for umami, 1/2 tablespoon of fish sauce for depth, and 1 tablespoon of sesame oil for aroma. Mix everything together until well combined.
Step 5
Add the sliced Korean melon to the prepared seasoning mixture first. Gently toss the melon to coat it evenly with the dressing, allowing it to absorb the flavors and color.
Step 6
Next, add the water parsley to the bowl. Gently mix it with your fingertips. It’s important to be gentle here, as water parsley can be enjoyed raw and is delicate. Overmixing or bruising it will diminish its fresh flavor and texture. Mix just enough to coat the parsley with the dressing without crushing it.
Step 7
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the salad and give it a final gentle toss. This adds a lovely nutty flavor and completes the dish.
Step 8
To prepare for bibimbap, spread 1 tablespoon of perilla oil evenly across the bottom of a serving bowl. Then, place a bowl of warm cooked rice on top of the oil.
Step 9
Generously top the rice with the prepared Minari Chamoe Muchim. Mix everything together vigorously with a spoon and enjoy a refreshing and flavorful bibimbap! This dish is perfect for combating afternoon fatigue with its bright, invigorating taste.
