Fresh and Fragrant Spring Minari Salad (Super Simple & Speedy)
Fresh and Fragrant Spring Minari Salad (Super Simple & Speedy)
Easy and Quick Minari Salad Recipe – A Perfect Spring Dish
My neighbor shared some freshly harvested minari (water parsley) from their countryside farm! Minari always reminds me of delicious dishes with meat. It’s wonderful as a side dish, great when stir-fried with meat, and even delicious as a savory pancake. Today, I’m sharing a recipe for making minari salad super easily and quickly.
Main Ingredients- 170g Minari (Water Parsley)
- 1 Onion
- 2 Tbsp Vinegar (for washing minari)
Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves from the minari. Place the minari in a bowl and rinse it thoroughly in water mixed with 2 tablespoons of vinegar. This helps to loosen and remove any dirt or debris. Next, rinse the minari under cold running water, carefully separating the stalks to ensure all impurities are washed away. After rinsing 2-3 times in cold water, gently shake off excess water. Cut the minari into approximately 4-5cm lengths.
Step 2
Peel the onion, then rinse it clean. Slice the onion thinly into strips. This will provide a pleasant texture and flavor contrast when mixed with the minari.
Step 3
In a mixing bowl, combine the seasoning ingredients: 2 tablespoons gochugaru, 3 tablespoons soy sauce, 1.5 tablespoons vinegar, 1 tablespoon sesame oil, and 1 tablespoon toasted sesame seeds. Stir everything together until well combined to create the dressing.
Step 4
Add the prepared minari and sliced onion to the bowl with the dressing.
Step 5
When mixing the minari, avoid vigorously kneading or squeezing it. Instead, gently toss and rub the ingredients together with your fingertips. This method ensures the delicate leaves of the minari don’t get bruised, preserving their crisp texture and allowing the seasoning to coat everything evenly for a delicious result.
