Aromatic Minari Salad: Perfect for Your Lunchbox!
Aromatic Minari Salad: Perfect for Your Lunchbox!
Refreshing Minari Salad Recipe for a Delicious Lunchbox Side Dish
Create a delightful lunchbox side dish with minari, bursting with fresh, spring flavors! This aromatic minari salad is incredibly appetizing and pairs wonderfully with rice. It’s simple to make, making it a stress-free addition even on busy mornings. If you found yourself finishing a single bunch of minari too quickly, try boiling two bunches at once and making a larger batch to enjoy as a lunchbox side for several days!
Main Ingredients- 700g Minari (Korean water parsley) – choose fresh bunches
Seasoning Ingredients- 1/2 Tbsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil (adds a nutty aroma)
- 1 Tbsp Toasted Sesame Seeds (freshly ground is best for flavor)
- 1/2 Tbsp Salt (adjust to taste)
- 1 Tbsp Sesame Oil (adds a nutty aroma)
- 1 Tbsp Toasted Sesame Seeds (freshly ground is best for flavor)
Cooking Instructions
Step 1
First, carefully inspect the minari leaves and trim away any wilted or damaged parts. You don’t need to separate the stems and leaves, but wash them thoroughly under running water to remove any dirt or debris.
Step 2
Cut the prepared minari into bite-sized pieces, about 5-7 cm long. If they’re too long, they can be difficult to eat, so cutting them into manageable lengths is recommended.
Step 3
Bring a pot of water to a rolling boil. Once the water is boiling, place the cut minari into the pot with the stem ends facing upwards. The stems take slightly longer to cook than the leaves.
Step 4
Once the stems start to soften slightly, flip the minari over so that the leafy parts also come into contact with the hot water. This ensures the minari cooks evenly and quickly.
Step 5
After ensuring all parts are submerged, blanch for about 30 seconds to 1 minute. Minari can become mushy and lose its aroma if overcooked, so blanching it briefly to maintain a crisp texture is crucial.
Step 6
Immediately transfer the blanched minari to a bowl of cold water to rinse. Rinsing in cold water helps to brighten the minari’s color and stops the cooking process, preserving its crispness.
Step 7
After rinsing in cold water, re-cut the minari into bite-sized pieces (about 3-4 cm). Again, avoid cutting them too small.
Step 8
Gently squeeze the excess water from the cut minari. Don’t wring them out too forcefully; a light squeeze is enough. If there’s too much water, the seasoning will be diluted. Squeeze gently with your hands.
Step 9
Prepare the toasted sesame seeds for a nutty flavor. Grinding them fresh yourself will result in a much more aromatic and delicious taste. (Tip: You can conveniently use a mortar and pestle, like the one used for baby food, which has served well for over 20 years!)
Step 10
Place the squeezed minari in a bowl. Add the salt, sesame oil, and the freshly ground sesame seeds. Feel free to eyeball the measurements and adjust later based on taste, rather than strictly adhering to them.
Step 11
Gently toss the minari with the seasonings to ensure they are evenly distributed. Mix with your hands carefully to avoid crushing the delicate minari. Taste and add more salt if needed. Your aromatic and delicious minari salad is now ready! Enjoy it as a refreshing lunchbox side dish.
