Refreshing Minari and Cucumber Salad (Muchim)
Minari Prep, Blanching, and Storage Guide / Simple Minari and Cucumber Salad Recipe
Minari (Korean Water Parsley) is often grilled alongside samgyeopsal (pork belly) or added to hearty soups. However, this herb also makes for an incredibly delicious salad! Try making this tasty and simple Minari and Cucumber Salad.
Ingredients- Minari (Korean Water Parsley) 1.5 bunches
- Cucumber 1/2
- Minced garlic 0.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Sugar 0.7 Tbsp
- Vinegar 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds (for garnish) as needed
Cooking Instructions
Step 1
First, let’s prepare the minari. If you received pre-trimmed minari, you might only need to remove the tough ends of the stems. In my case, I also removed some wilted leaves. Trim about 2cm off the tough bottom part of the stems and discard any wilted or damaged leaves. Fill a large bowl with enough water to submerge the minari and add 2 tablespoons of vinegar. (Soaking in vinegar water helps to remove any potential leeches or small insects.) Let the minari soak for about 10 minutes, then drain and rinse thoroughly under clean running water.
Step 2
We’ll blanch the minari. If you prefer your minari salad with raw minari, skip this step. I’m blanching some of the minari to store for later. Set aside the minari you’ll use for the salad. Bring a pot of water to a rolling boil and add a generous pinch of coarse salt. Add the minari to the boiling water and cook for just 10 seconds, then immediately remove it. Be careful not to over-blanch, as it can become mushy.
Step 3
Immediately rinse the blanched minari under cold water to stop the cooking process. Gently squeeze out excess water – don’t wring it out completely. Portion the minari into servings, wrap tightly in plastic wrap or place in an airtight container, and freeze. You can store it similarly to how you would store blanched spinach.
Step 4
Now, let’s make the delicious Minari and Cucumber Salad! Start by preparing the seasoning. In a bowl, combine 0.5 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp soy sauce, 0.7 Tbsp sugar, 1 Tbsp vinegar, and 1 Tbsp sesame oil. Mix well until there are no lumps.
Step 5
Once all the seasoning ingredients are well combined, you’ll have this vibrant and appetizing dressing!
Step 6
Wash the cucumber and slice it into bite-sized pieces. You can slice it into thin half-moons or julienne it. Now, add the sliced cucumber and the fresh minari (the one you didn’t blanch!) to the prepared dressing. Gently toss and mix everything together. Be careful not to mash the minari and cucumber; use your hands to gently combine them, ensuring the dressing is evenly distributed.
Step 7
After mixing well, taste the salad and adjust the seasoning if needed. Add a pinch more salt or soy sauce if you prefer it saltier. I found the seasoning perfect as is, so I didn’t add anything extra. Once the flavor is just right, sprinkle generously with sesame seeds and give it one final gentle toss. Your refreshing Minari and Cucumber Salad is now complete!
Step 8
Voila! Your visually appealing Minari and Cucumber Salad is ready. This simple yet incredibly flavorful side dish is perfect for when you need a little something to whet your appetite. It’s a fantastic accompaniment to rice! The crisp cucumber and fragrant minari mixed with rice create a delicious bibimbap without needing any other condiments. The sweet and tangy dressing pairs so well that you’ll be exclaiming ‘This is so good!’ as you eat. Give minari a try in this refreshing salad preparation!
