Aromatic Water Dropwort (Minari) Namul Salad Recipe
Enjoy the Fresh Aroma of Spring with Minari Namul Salad!
Hello everyone, this is Gurumdalbit! Today, I’ll share a simple recipe for ‘Minari Namul Muchim’ (seasoned water dropwort salad), a dish that evokes the fresh scent of spring. Minari is in season from March to December, making it a delightful vegetable to enjoy. It’s often paired with pufferfish because minari is said to help detoxify the fish’s natural toxins. It’s also delicious eaten raw, especially when wrapped with pork belly – a truly delightful combination! Cheongdo minari, famous in Korea, has an exceptional aroma. Nowadays, most minari is cultivated, allowing us to enjoy its freshness year-round. This simple namul salad is so easy to make and becomes a side dish that will have you reaching for your chopsticks non-stop!
Ingredients
- 181g Minari (Water Dropwort)
- A pinch of Vinegar
- 1 Tbsp Guk-ganjang (Soy Sauce for Soup)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
The root part of the minari can be a bit tough even after blanching, so I usually remove it and use only the tender stem parts. Since minari might have residual pesticides or impurities, after washing it thoroughly, soak it briefly in water with a little vinegar, then rinse it several times under cold running water. It’s best to use the minari after this preparation and blanching.
Step 2
Fill a pot with plenty of water and add a pinch of salt. Bring the water to a boil. Once boiling, add the prepared minari and blanch it very briefly. About 15-20 seconds is ideal. If blanched for too long, minari can lose its crisp texture and become tough, making it unpleasant to eat. Immediately rinse the blanched minari under cold water to cool it down, then squeeze out excess water firmly with your hands.
Step 3
Cut the drained minari into three equal pieces, making them bite-sized. If they are too long, they can be difficult to mix and eat, so cutting them into manageable pieces is recommended.
Step 4
Place the cut minari in a bowl. Add 1 tablespoon of guk-ganjang, 1 tablespoon of sesame oil, half a tablespoon of toasted sesame seeds, and half a tablespoon of minced garlic. Now, gently mix everything together with your hands until well combined. Your delicious Minari Namul Muchim is ready! Taste it and if it needs more seasoning, you can add a little more guk-ganjang.
