Water Parsley (Minari)
Oenanthe javanica
Water parsley (수근/水芹) is documented in the Donguibogam under 채부 수근조, classified as cool in nature with sweet flavor targeting the liver and lungs. It grows naturally in clean waterways throughout Korea and has been gathered as a wild vegetable since ancient times. The 2020 Korean film 'Minari' brought international attention to this humble herb, using it as a metaphor for Korean immigrant resilience — like the plant itself, which thrives in wet margins and can be harvested repeatedly. In Korean folk medicine, minari juice is a well-known hangover remedy, believed to help the liver process toxins. Its cool, purifying nature makes it a natural complement to heavy or spicy dishes.
New to Water Parsley (Minari)?
Is this edible?
Yes! Water parsley (minari) is a beloved vegetable across Korea, known for its fresh, clean flavor and crisp texture. It grows wild along streams and is also cultivated commercially, especially in the Chungcheong region.
What does it taste like?
Similar to a cross between parsley, celery, and watercress — refreshingly herbaceous with a mild peppery bite and a clean, almost minty finish. Much more delicate than Italian flat-leaf parsley.
Where to buy
Korean grocery stores (H Mart, Lotte) in the fresh herb/produce section. Sometimes sold in water to keep it fresh. Not commonly found in regular Western supermarkets. Watercress or Italian parsley are partial substitutes.
How to prepare
Wash thoroughly and trim the root ends. Use the tender stems and leaves. For namul, blanch very briefly (10-15 seconds) then ice-bath. For fresh applications (ssam, garnish), simply wash and use raw.
Pro tip: Minari wilts quickly after purchase — use it within 1-2 days. Store standing upright in a jar of water in the refrigerator, like a bouquet of flowers, to extend freshness.
Traditional Medicine
Source: Donguibogam (동의보감)
Nature (性)
Cool (涼)Flavor (味)
sweet
Target Organs (歸經)
Liver (肝), Lung (肺)
Benefits
- detox
Clears heat-toxins and treats jaundice — specifically benefits the liver
열독을 내리고 황달을 다스린다
Source: 동의보감 [탕액편] 채부 수근조
- circulation
Purifies the blood and lowers excessive pressure
혈을 맑게 하고 혈압을 내린다
Source: 동의보감 [탕액편] 채부 수근조
- respiratory
Clears lung heat and stops coughing
폐열을 내리고 기침을 멎게 한다
Source: 동의보감 [탕액편] 채부
Key Compounds
This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.
Seasonal Availability
Spring minari (March-April) is most tender and aromatic. Grows wild in clean waterways and cultivated in water paddies. Chungju minari from clean spring water is most prized.
Processing Methods (법제)
Quick blanching softens the stems while preserving the distinctive aroma and green color. Overcooking destroys the delicate flavor.
Consumption Tips by Health Goal
Liver health
Eat fresh or lightly blanched as a regular side dish. The cool nature helps clear liver heat. Excellent as a hangover remedy due to liver-supporting properties.
Culinary Profile
Flavor
Bright, herbal freshness with celery-like crispness and a distinctive clean, slightly peppery aroma
Texture
Crisp, hollow stems with a satisfying crunch; tender leaves
Common Uses
Western Substitutes
Related Recipes
Water Parsley and Mushroom Olive Oil Stir-Fry
미나리 버섯 올리브유 볶음
Medium | 0 min
Stuffed Tofu Triangles with Water Parsley Rice
미나리 밥 두부선
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Royal Court Sinseollo Hot Pot
궁중 신선로
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Water Parsley (Minari) Namul
미나리무침 (들기름)
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미나리 매콤무침
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Wild Water Parsley Spicy Muchim
돌미나리무침
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Minari Doenjang Muchim
미나리 된장무침
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Sweet & Sour Minari Muchim
미나리 새콤무침
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탕평채
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Water Parsley and Oyster Mushroom Salad
미나리느타리무침
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