Fragrant and Crisp Minari Salad (Minari Muchim)
The Best Minari Salad with Aromatic Fragrance and Crunchy Texture
This Minari Muchim is incredibly fragrant with its signature herb scent, enhanced by a touch of doenjang (fermented soybean paste) for a savory depth. Enjoy the crisp texture and the pure, fresh flavor of minari. It’s a delightful side dish that highlights the natural taste of this wonderful herb.
Ingredients- 1 bunch fresh Minari (Korean parsley/water dropwort, approx. 100g)
- 1 tsp Doenjang (Korean soybean paste)
- 1 tsp toasted sesame seeds
- 0.5 tsp sesame oil
- Pinch of salt (for seasoning)
- 1 tbsp vinegar (for washing)
Cooking Instructions
Step 1
Begin by thoroughly washing the minari. First, soak the minari in water mixed with 1 tablespoon of vinegar for about 10 minutes. This step helps to remove any dirt or potential residues. After soaking, rinse it well under cold running water several times until it’s clean.
Step 2
Now, prepare to blanch the minari. Fill a pot with plenty of water and bring it to a rolling boil over high heat.
Step 3
Once the water is boiling vigorously, add a small pinch of salt. This helps to maintain the vibrant green color of the minari and adds a subtle flavor. Carefully add the thicker stems of the minari first into the boiling water. The stems are a bit firmer than the leaves, so they benefit from being blanched slightly longer.
Step 4
Let the stems blanch for about 20-30 seconds, then add the rest of the minari leaves. Blanch the entire bunch for a total of around 1 minute, or just until the color turns a bright, vivid green. Be careful not to over-blanch, as this will make the minari lose its crisp texture and become soft. The key is a quick blanch.
Step 5
Immediately transfer the blanched minari to a bowl of ice-cold water. This shock in cold water stops the cooking process and preserves its crispness. For the final rinse, use filtered water to ensure a clean, fresh taste and aroma.
Step 6
Drain the rinsed minari well. You can let it sit in a colander to drip dry, or gently squeeze out excess water with your hands. Removing as much water as possible is important; otherwise, the seasoning will become diluted.
Step 7
Once the water is mostly squeezed out, cut the minari into bite-sized pieces, about 1.5 to 2 inches (4-5 cm) long. This makes it easier to mix and eat.
Step 8
Now it’s time to season. Place the cut minari in a mixing bowl. Add 1 teaspoon of doenjang, 1 teaspoon of toasted sesame seeds, and 0.5 teaspoon of sesame oil.
Step 9
Gently toss and mix the ingredients with your hands until everything is well combined and evenly coated. Massage the minari gently (‘jomul-jomul’) to distribute the savory doenjang and nutty sesame oil. Taste and add a tiny pinch of salt if needed.
Step 10
Finally, transfer the beautifully seasoned minari muchim to a serving plate. Enjoy this refreshing and crunchy side dish!
