Delicious Street

Aromatic Water Dropwort Salad (Minari Namul Muchim): A Healthy Side Dish Full of Freshness





Aromatic Water Dropwort Salad (Minari Namul Muchim): A Healthy Side Dish Full of Freshness

Creating a Refreshing Water Dropwort Salad (Minari Namul Muchim) Bursting with Spring Flavors

Experience the fresh aroma and crisp texture of water dropwort (minari) by making a delicious seasoned salad. For detailed information on its rich nutrients, benefits, and how to prepare minari, please refer here: @7032176

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : More than 6 servings
  • Difficulty : Anyone

Main Ingredients
  • 500g fresh water dropwort (minari)
  • 1/2 Tbsp coarse salt (for blanching)

Seasoning Ingredients
  • 1 Tbsp Gochugaru (Korean chili powder)
  • 1 Tbsp minced garlic
  • 2 Tbsp soy sauce
  • 1/2 Tbsp sugar (adjust to taste)
  • 1 Tbsp vinegar
  • 1/3 Tbsp salt (or soy sauce, for adjusting seasoning)
  • 1/2 Tbsp tuna extract (or a pinch of MSG/flavor enhancer)
  • 1/2 Tbsp toasted sesame seeds (for garnish)

Cooking Instructions

Step 1

First, prepare the fresh water dropwort by removing any wilted leaves or debris. Trim the muddy ends of the stems. For detailed instructions on how to clean minari thoroughly, please consult @7032176.

Step 2

Bring a pot of water to a rolling boil over high heat. Once boiling, add 1/2 Tbsp of coarse salt. This helps to maintain the vibrant green color of the minari and also serves as a mild disinfectant.

Step 3

Carefully add the prepared water dropwort to the boiling water. Blanch it for a short period, about 30 seconds to 1 minute, just until it wilts slightly. Overcooking will make it mushy and lose its appealing texture, so be watchful.

Step 4

Immediately remove the blanched water dropwort from the boiling water and rinse it under cold running water 2-3 times. This shock in cold water stops the cooking process, preserving its crispness. Drain the rinsed minari well in a colander.

Step 5

Gently squeeze out excess water from the drained minari using your hands. Avoid squeezing too hard, as this can crush the delicate strands. Cut the minari into bite-sized pieces, about 2-3 inches long.

Step 6

Place the cut water dropwort into a mixing bowl. Now it’s ready to be seasoned.

Step 7

Add all the prepared seasoning ingredients (gochugaru, minced garlic, soy sauce, sugar, vinegar, salt, tuna extract, and sesame seeds) to the bowl with the minari. Gently toss and mix everything together using your hands, being careful not to mash the minari. Ensure the seasoning is evenly distributed.

Step 8

It’s highly recommended to use your hands for mixing rather than utensils like spoons or chopsticks. This allows the seasoning to penetrate the fibers of the minari more effectively, resulting in a deeper, more satisfying flavor. Wash your hands thoroughly and gently mix with your fingertips.

Step 9

Transfer the seasoned water dropwort salad to a serving plate. This fragrant and healthy minari namul muchim is now ready to be enjoyed! It’s a perfect side dish for any meal, especially when you want something light and refreshing.



Exit mobile version