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Minari Doenjang Salad (Korean Water Parsley Miso Mix)

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 3 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 1 bunch water parsley
    • A small amount of white part of green onion

  • Seasonings

    • 1 tbsp doenjang (Korean soybean paste)
    • 🧄 1/2 tbsp minced garlic
    • 🌰 1/2 tbsp sesame seeds
    • 1 tbsp perilla oil
    • 🧂 1/2 tbsp coarse salt

STEPS

1

Prepare 1 bunch of water parsley.

2

Cut the water parsley into 5 cm pieces.

3

Boil water in a pot and add 1/2 tbsp coarse salt.

4

Prepare a large bowl with cold water.

5

Blanch the water parsley in boiling water for 3 seconds.

6

Rinse the blanched parsley in cold water 2-3 times and drain.

7

Finely chop a small amount of the white part of green onion.

8

Squeeze out excess water from the parsley.

9

Mix minced green onion, minced garlic, 1 tbsp doenjang, 1 tbsp perilla oil, and 1/2 tbsp sesame seeds.

10

Combine the mixture with the parsley and mix well.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 2g
    Protein
  • 5g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

Blanching the parsley for only 3 seconds helps retain its crunchiness.Perilla oil adds a unique nutty flavor; substitute with sesame oil if unavailable.This dish is perfect for children who prefer mild and savory flavors.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.