Refreshing Minari Salad (Seasoned Water Parsley)
Refreshing Minari Salad (Seasoned Water Parsley)
Super Easy Korean Side Dish: Minari Salad
Let’s make a super simple side dish: Minari salad! Minari, also known as water parsley, has a wonderful aroma and can be enjoyed fresh. However, since not everyone in my home enjoys it raw, I’ve blanched it lightly before seasoning. This method brings out a delightful crispness and mellows the flavor, making it a crowd-pleaser. It’s a perfect, healthy addition to any Korean meal!
Main Ingredients- Fresh Minari (Water Parsley) 200g
Seasoning- Soup Soy Sauce 1/2 Tbsp
- Sea Salt (or regular salt) 1 tsp
- Sesame Seeds 1/2 Tbsp
- Sesame Oil 1/3 Tbsp
- Soup Soy Sauce 1/2 Tbsp
- Sea Salt (or regular salt) 1 tsp
- Sesame Seeds 1/2 Tbsp
- Sesame Oil 1/3 Tbsp
Cooking Instructions
Step 1
Prepare the aromatic minari. Bring a pot of water to a boil and add about 1/2 Tbsp of coarse salt. Briefly blanch the minari for just 10-20 seconds. Be careful not to overcook, as it can become mushy and lose its fragrance.
Step 2
When blanching, submerge the stems first into the boiling water. Let the leafy parts cook for about 10 seconds total. Blanching the stems first ensures even cooking.
Step 3
Immediately after blanching, rinse the minari under cold running water to quickly cool it down. This step is crucial for maintaining its crisp texture.
Step 4
Gently squeeze out excess water from the cooled minari. Then, cut it into bite-sized pieces, about 4-5 cm (1.5-2 inches) long. Cutting it to a manageable size makes it easier to eat.
Step 5
Place the prepared minari in a bowl. Add the soup soy sauce, sea salt, sesame seeds, and sesame oil. Gently toss and mix everything together with your hands until the seasonings are evenly distributed. Taste and adjust the saltiness if needed. Your delicious minari salad is ready!
