Aromatic Minari Salad: A Taste of Spring
How to Make a Refreshing Minari Salad with Wild Minari (Plus Health Benefits of Minari)
This recipe features #WildMinariSalad, a delightful spring vegetable dish that’s a staple in my kitchen during the season. You’ve likely heard a lot about minari lately, thanks to the movie ‘Minari,’ and this wild minari salad proves it’s not just famous on screen – it’s incredibly delicious too! Get ready to enjoy the vibrant flavors of spring.
Main Ingredients- 150g blanched wild minari (water dropwort)
- 2 Tbsp chopped green onion
For Blanching Minari- 0.7 Tbsp salt
Seasoning- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 0.7 Tbsp salt
Seasoning- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the wild minari. If you’ve harvested it yourself, gently brush off any soil. If purchased, rinse it thoroughly under running water multiple times. The amount might seem generous, but we’ll select the tender parts for this dish. It’s in season now, making it particularly succulent and flavorful. A tip for preserving: blanch the minari, then freeze half of it submerged in plenty of water. This prevents it from becoming tough when thawed. Ensure the minari is fully covered with water when freezing for the best texture. For extra cleanliness, soak the minari in water with a splash of vinegar for about 10 minutes.
Step 2
Now, it’s time to blanch the minari. Bring a pot of water to a rolling boil, then add 0.7 Tbsp of salt. Carefully add the wild minari, starting with the stem ends. Blanching time can vary depending on the thickness of the minari and your desired tenderness. To check for doneness, you can remove a piece and taste it, or gently squeeze a stalk. Adjust the cooking time to your preference. Be careful not to over-blanch, as it can become mushy.
Step 3
Once blanched, immediately rinse the minari under cold running water. This shocking process helps to retain its vibrant green color and crisp texture.
Step 4
Let’s make the flavorful seasoning for our minari salad. In a bowl, combine all the seasoning ingredients except for the toasted sesame seeds and sesame oil: 0.5 Tbsp gochujang, 1 Tbsp maesilcheong, 1 Tbsp tuna extract, 1 Tbsp gochugaru, and 0.5 Tbsp minced garlic. Mix them thoroughly until well combined. The maesilcheong adds a touch of sweetness and depth, while the tuna extract enhances the umami.
Step 5
Cut the prepared minari into bite-sized pieces, about two or three cuts per stalk. It’s easier to eat when it’s not too long. Now, add the cut minari to the prepared seasoning and gently toss and mix with your hands until evenly coated. Ensure every piece is well-seasoned. Finally, add the toasted sesame seeds and sesame oil, and give it one last gentle mix. The nutty aroma from the sesame will complete this wonderfully fragrant and refreshing wild minari salad. The slightly bitter yet aromatic taste perfectly captures the essence of spring.
Step 6
Wild minari boasts a more intense aroma and a firmer, more satisfying chew compared to regular water dropwort grown in rice paddies. Once you try it, you might find yourself preferring wild minari! Its unique fragrance and crispness make this salad a standout side dish that can revitalize your appetite during springtime.
Step 7
While this salad is delicious on its own, here’s an extra tip for an amazing experience: Pair fresh wild minari with grilled pork belly (samgyeopsal). The refreshing quality of the minari cuts through the richness of the pork, making the meal more enjoyable and less greasy. It’s a combination you absolutely must try!
