Fresh and Aromatic Minari Salad Recipe
Fresh and Aromatic Minari Salad Recipe
The King of Spring Vegetables: A Refreshing and Fragrant Minari Salad Recipe That Will Make You Crave More!
When you’ve lost your appetite, this Minari salad, with its refreshing and aromatic charm, is the perfect dish to stimulate your taste buds! The crisp texture combined with a variety of seasonings creates a magical side dish that will have you finishing a bowl of rice in no time. Create a delightful meal with this spring delicacy, Minari salad! ^^*
Essential Ingredients- 1 bunch fresh Minari (approx. 200g)
- 1 Tbsp coarse salt (for blanching Minari)
- 1/2 tsp minced garlic (adjust to taste)
- 1 Tbsp sugar (sweetness adjustable)
- 1 Tbsp vinegar (sourness adjustable)
- 1 Tbsp gochujang (Korean chili paste) (spiciness adjustable)
- A pinch of sesame seeds (for added nuttiness)
Cooking Instructions
Step 1
First, bring about 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of coarse salt. This salted water will season the Minari as it blanched and help keep it vibrant.
Step 2
Rinse the Minari thoroughly under running water. Selecting fresh Minari is the first step to making a delicious Minari salad.
Step 3
Minari often has soil attached to its roots, so gently scrub the stem areas 2-3 times. This will ensure you can enjoy it without any dirt or debris. Remove any wilted leaves.
Step 4
Once the salted water is boiling vigorously, get ready to add the Minari.
Step 5
Add the bunch of washed and prepared Minari to the boiling water.
Step 6
It’s crucial not to overcook the Minari, as it can become mushy and lose its unique fragrance. Once the water returns to a boil, blanch for only about 10-20 seconds. The key is to quickly remove it as soon as it’s submerged. The color should turn a vivid green when it’s perfectly blanched.
Step 7
Immediately after blanching, transfer the Minari to cold water and rinse. Rinsing in cold water cools down the Minari, preserving its crisp texture and enhancing its vibrant color.
Step 8
After rinsing in cold water, gently squeeze out as much water as possible with your hands. Excess water can dilute the seasoning and diminish the flavor, so removing as much moisture as you can is important.
Step 9
Since the Minari can be quite long, I like to cut it into approximately 5cm (2-inch) lengths with scissors for easier eating. This step is optional and can be adjusted to your preference.
Step 10
Now it’s time to season. Add 1/2 teaspoon of minced garlic to the drained Minari. The garlicky aroma pairs wonderfully with the fresh scent of Minari.
Step 11
To balance the flavors with a touch of sweetness, add 1 tablespoon of sugar. You can adjust the amount of sugar according to your taste.
Step 12
Add 1 tablespoon of vinegar to bring a refreshing sour note. You can also use lemon juice instead of vinegar for a similar effect.
Step 13
For a spicy and savory kick, add a generous tablespoon of gochujang (Korean chili paste). If you enjoy more heat, feel free to add some red pepper flakes as well.
Step 14
Gently mix the seasonings into the Minari with your hands, ensuring they are evenly distributed. Be careful not to mix too vigorously, as this can bruise the Minari; a gentle toss is best.
Step 15
Finally, sprinkle a pinch of sesame seeds on top for a nutty finish. Your fragrant and delicious Minari salad is now complete! Serve it immediately and enjoy.
