Aromatic Water Dropwort (Minari) Seasoned with Doenjang: A Spring Delight
Aromatic Water Dropwort (Minari) Seasoned with Doenjang: A Spring Delight
Spring Vegetable Side Dish! Minari Doenjang Muchim!
We’ve made a delicious seasoned dish using seasonal water dropwort (minari), lightly blanched and tossed with savory doenjang (Korean soybean paste).
Main Ingredients- Fresh Water Dropwort (Minari) 300g
- White part of Green Onion, a small amount
- Coarse Salt 1 tsp (for blanching)
Seasoning- Doenjang (Korean Soybean Paste) 1 tsp
- Minced Garlic 1 tsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds, a pinch
- Doenjang (Korean Soybean Paste) 1 tsp
- Minced Garlic 1 tsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds, a pinch
Cooking Instructions
Step 1
Prepare the minari first. Remove any yellow leaves or bruised stems, then wash it once or twice thoroughly to remove dirt.
Step 2
Cut the minari into bite-sized pieces.
Step 3
Finely mince the white part of the green onion.
Step 4
Bring a pot of water to a rolling boil. Add 1 tsp of coarse salt. Blanch the minari for just 30 seconds. Immediately rinse under cold water and gently squeeze out as much moisture as possible. Over-blanching will make the minari lose its crispness and fresh aroma.
Step 5
In a bowl, combine the blanched and squeezed minari with all the seasoning ingredients: doenjang, minced garlic, sesame oil, and toasted sesame seeds.
Step 6
Gently mix everything together until the seasoning is evenly distributed. Your delicious Minari Doenjang Muchim is ready! Enjoy this healthy and flavorful spring side dish.
