A super simple recipe for seasoned water parsley
People eat a lot of water parsley raw. If I blanch it like spinach and eat it as seasoned, it leaves a lot of scent in my mouth, so I like seasoned. Water parsley goes well with pork belly, so I tend to look for it often. Water parsley grows in wetlands, but I think they can be eaten all year round these days. Seasoned water parsley is good as a simple side dish.
2 serving
Within 15 minutes
구름달빛
Ingredients
  • Stone Minari
    1handful
  • Soy sauce
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • Salt
    little
Cooking Steps
STEP 1/6
Cut off the end of the water parsley and cook. Dolminari has a short stem and is not long. Dolminari is so sour that you can't find it in traditional markets. The ends are tough, so it's good to make water parsley kimchi instead of seasoned ones.
STEP 2/6
I'm going to add a bit of salt and blanch it. I cut off the end of the water parsley, cut off the leaves, and prepared them in advance to eat them clean. Water parsley is grown in the wild, so it will blanch for a long time. It's a little different from the cultivated water parsley. The time to blanch water parsley may vary slightly depending on the water parsley condition.
STEP 3/6
Rinse blanched water parsley several times. Drain the water parsley that has been washed clean. Cut the water parsley into bite-size pieces.
STEP 4/6
It has a strong scent of water parsley, so I didn't add minced garlic, but only soy sauce and sesame oil. For strong-scented chwinamul, you can also skip minced garlic.
STEP 5/6
Sprinkle sesame seeds and make seasoned water parsley. If you mix it well, the seasoned water parsley is complete. It's easier than you think, so anyone can follow it.
STEP 6/6
I made seasoned water parsley. The cooking process is similar to seasoned spinach, so it's not difficult.
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