Spicy Water Parsley Salad - Blanching the Stems First Then Adding the Leaves in Order Keeps the Texture Just Right

Steps

1. 1

   Trim the stem ends of the water parsley and remove any wilted leaves.

2. 2

   In a bowl, add water and 2T vinegar, place the water parsley in it, and soak for 10 minutes.

3. 3

   After 10 minutes, rinse under running water and separate the leaves and stems.

4. 4

   In a pot, add water and 1 tablespoon of salt; once boiling, blanch the stems for 20 seconds first, then add the leaves and blanch for 10 more seconds.

5. 5

   After blanching, quickly rinse in cold water to remove the heat, squeeze out the moisture tightly, and drain in a colander.

6. 6

   In a bowl, combine 1T gochujang, 1T red pepper powder, 1T soy sauce, 2T vinegar, 2T plum extract, and 1T minced garlic to make the seasoning sauce.

7. 7

   Add the water parsley and seasoning sauce to a bowl and gently toss to finish.