Prepare 1 bunch of water parsley.

Cut the water parsley into 5 cm pieces.

Boil water in a pot and add 1/2 tbsp coarse salt.

Prepare a large bowl with cold water.

Blanch the water parsley in boiling water for 3 seconds.

Rinse the blanched parsley in cold water 2-3 times and drain.

Finely chop a small amount of the white part of green onion.

Squeeze out excess water from the parsley.

Mix minced green onion, minced garlic, 1 tbsp doenjang, 1 tbsp perilla oil, and 1/2 tbsp sesame seeds.