Sweet and sour, spicy, appetizing water parsley vinegar salad.
Water parsley is in season in spring, so if you season it with vinegar, you can give the whole family a refreshing spring menu that stimulates their appetite
2 serving
Within 10 minutes
시골할매
Ingredients
  • water parsley
    100g
  • red pepper paste
    1TS
  • Red pepper powder
    1/2TS
  • sesame salt
    1/2TS
  • Vinegar
    1TS
  • Sugar
    1/2TS
  • Sesame oil
    1ts
Cooking Steps
STEP 1/4
Remove the leaves of the water parsley, cut only the stem into 4cm long, blanch it for 20 seconds, rinse it in cold water, and squeeze the water out.
STEP 2/4
Put the seasoning in a bowl except for parboiled water parsley and sesame oil.
(You can add minced garlic according to your taste, but it's better not to add it because it reduces the scent of water parsley.)
STEP 3/4
Mix it well so that the seasoning permeates and finish it with sesame oil.(You need to put sesame oil at the end to permeate other seasonings well, and if you put a lot of sesame oil in the vinegar salad, it will slip and rather damage the taste, so add a small amount enough to smell like a skewer.)
STEP 4/4
Serve gently on a plate.
Water parsley gets tough if you blanch it for a long time, so just blanch it a little bit, and if you mix it a lot at once, it becomes wet, so even if it's annoying, it's good to eat it at once.
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