Minari Muchim Water Parsley Salad

Use time, temperature, and sensory cues together

Instructions

1. Sort the minari

   Discard slimy, badly wilted, or damaged stems and leaves; trim tough ends.

   Time: 3 minutes

   Look and feel: Only crisp green stems and leaves remain.

   Safety: Discard spoiled produce rather than trying to wash it clean.

2. Wash under running water

   Rinse minari and scallion thoroughly under cool running water, separating stems so water reaches all surfaces. Do not use soap or detergent.

   Time: 4 minutesTemperature: Cool running water

   Look and feel: No visible soil remains.

   Safety: Use potable running water and a clean colander.

3. Dry and cut

   Drain and dry thoroughly, then cut on a clean board with a clean knife.

   Time: 4 minutes

   Look and feel: The greens are dry enough that dressing will cling.

   Safety: Keep ready-to-eat produce away from raw meat, seafood, eggs, boards, and utensils.

4. Mix the dressing

   Stir gochugaru, vinegar, soy sauce, garlic, sugar, sesame oil, and sesame seeds in a clean bowl.

   Time: 2 minutes

   Look and feel: The sugar is mostly dissolved.

   Safety: Verify soy sauce and sesame allergen labels.

5. Toss at service

   Add minari and scallion and toss gently just before serving.

   Time: 1 minute

   Look and feel: Leaves are lightly coated and stems remain crisp.

   Safety: Use clean hands or utensils for this ready-to-eat salad.

6. Serve immediately

   Transfer to a clean dish and serve at once.

   Time: 1 minuteTemperature: Cool

   Look and feel: The salad is bright, crisp, and not watery.

   Safety: Refrigerate promptly if service is delayed; discard after unsafe time at room temperature.