Water Parsley with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This spring side dish is made by lightly stir-frying water parsley in perilla oil and adding perilla seed powder.
This spring side dish is made by lightly stir-frying water parsley in perilla oil and adding perilla seed powder. The herb’s fresh aroma and the seeds’ nuttiness make it a lovely accompaniment to rice.
Vegetables · 10 minutes to cook
Nutrition (per 141g serving): 188 kcal · protein 3.7g · carbohydrate 6.7g · fat 16.7g · sodium 224.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the water parsley only until just wilted, since cooking it too long dulls its aroma and crisp texture.
Tips: If the perilla seed powder clumps and turns dry, add another tablespoon of water and mix well.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Minari (Korean water parsley) — 100 g
- Perilla oil — 1 Tbsp
- Perilla seed powder — 1 Tbsp
- Garlic — 0.5 tsp
- Soy sauce — 0.5 tsp
- Water — 1 Tbsp