How to make seasoned water parsley
I made seasoned raw minari using the Jongwon Baek recipe.
2 serving
Within 30 minutes
햐야신스
Ingredients
  • water parsley
    175g
  • leek
    14g
  • Vinegar
    2T
  • salted anchovies
    2T
  • Red pepper powder
    2T
  • Sugar
    1T
  • crushed garlic
    0.5T
  • Sesame
    2T
  • Sesame oil
    1T
Cooking Steps
STEP 1/7
I prepared water parsley. I'm not going to blanch it today, but I'm going to season it raw.
STEP 2/7
Remove the yellow leaves of the water parsley and cut off the ends of the roots. Add 2T of vinegar and soak in water for about 5 minutes. If you're worried about leeches, please put in a 10 won coin.
STEP 3/7
Since water parsley is a dicotyledonous plant, shake the leaves well, wash the water parsley several times, and chop the green onions.
STEP 4/7
Add chopped green onions, anchovy sauce 2T, red pepper powder 2T, sugar 1T, and minced garlic 0.5T to make the sauce.
STEP 5/7
Use a mortar to make sesame salt. If you crush it, it's really savory. If you don't have mortar, crush it with your hands.
STEP 6/7
Cut the water parsley into bite-size pieces and mix it with the sauce.
STEP 7/7
Add ground sesame seeds and 1T of sesame oil and mix them together.
Water parsley needs to be cleaned well. Soak in vinegar water for 5 to 10 minutes, remove and shake and wash several times. It's more savory if you grind the sesame into a mortar.
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