Aromatic Korean Water Parsley Salad (Minari Muchim)
Aromatic Korean Water Parsley Salad (Minari Muchim)
A Refreshing and Tangy Minari Salad with a Fragrant Kick
Spring is the season for minari (Korean water parsley), and its wonderfully fresh aroma is irresistible! This recipe transforms it into a vibrant, tangy, and slightly sweet salad that’s perfect for pairing with rice. Ready in just 5 minutes, it’s a lightning-fast dish that even beginners can master. Enjoy the delightful crunch and aromatic flavor!
Main Ingredients- 70g Minari (Korean water parsley), about one handful
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Anchovy sauce (or soup soy sauce)
- 1/2 Tbsp Soup soy sauce
- 2/3 Tbsp Rice vinegar (add a little more if you prefer it tangier)
- 1/2 Tbsp Oligodang (corn syrup) or honey (adjust sweetness as desired)
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Anchovy sauce (or soup soy sauce)
- 1/2 Tbsp Soup soy sauce
- 2/3 Tbsp Rice vinegar (add a little more if you prefer it tangier)
- 1/2 Tbsp Oligodang (corn syrup) or honey (adjust sweetness as desired)
- 1/2 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
Wash the minari thoroughly under running water. Trim away any tough stems or wilted leaves. You can use just the stems or include the leaves as well, depending on your preference.
Step 2
Chop the prepared minari into bite-sized pieces, about 3-4 cm (1.5 inches) long. Cutting it finely ensures that the dressing coats it evenly, enhancing the flavor. ‘Jjong-jjong-jjong’ is a cute onomatopoeia for finely chopping.
Step 3
In a mixing bowl, combine all the seasoning ingredients except for the sesame oil: gochugaru, anchovy sauce, soup soy sauce, vinegar, oligodang, and toasted sesame seeds.
Step 4
Mix the seasoning ingredients well with a spoon to create the dressing. If the dressing seems too thick, you can add a tiny splash of water.
Step 5
Add the chopped minari to the dressing. Gently toss and mix with your hands (‘job-job-job’) until the minari is evenly coated. Be careful not to overmix or squeeze too hard, as this can bruise the delicate greens. The key is a gentle, thorough coating.
Step 6
Finally, drizzle in the sesame oil and give it one last gentle toss. Your delicious minari salad is ready! Transfer it to a serving dish. This salad is absolutely delightful when mixed with a bowl of warm rice, offering a burst of spring fragrance and a satisfying crunch. It’s a fantastic dish to enjoy when your appetite needs a little boost!
