CookGo
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Sweet and Tangy Korean Parsley Salad

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 250g Korean parsley

  • Seasoning

    • 🧂 1 tbsp salt
    • 1 tbsp gochujang
    • 1 tbsp apple vinegar
    • 1 tbsp oligosaccharide
    • 🍬 1/2 tbsp sugar
    • 🌰 1 tbsp sesame seeds
    • 1/2 tbsp perilla oil

STEPS

1

Prepare 250g of Korean parsley.

2

Boil water and add 1 tbsp of salt. Blanch the parsley for 10 seconds, then rinse it 2-3 times in cold water.

3

Squeeze out excess water from the parsley.

4

Mix gochujang, oligosaccharide, apple vinegar, sugar, and sesame seeds to create the seasoning sauce.

5

Pour the seasoning sauce over the parsley and mix well. Add 1/2 tbsp of perilla oil as a finishing touch and mix again.

6

Enjoy the sweet and tangy Korean parsley salad, where the bitterness of the parsley is balanced by the seasoning.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 2g
    Protein
  • 8g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

You can substitute perilla oil with sesame oil if unavailable.Adjust the sugar and vinegar to your taste preference.This dish pairs well with rice or as a side to grilled meats.

⚠️ Precautions

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