Minari side dish

Minari-muchim 미나리무침

Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to have it in spicy fish stew. Fresh minari added at the last minute before serving gives the fish beauty and fresh herbal flavor.

Last year there was a movie about Korean immigrants in the US named Minari, which was very popular and won many awards. A lot of people asked me to make a recipe using minari but I had to wait until it was in season again to do it. If you’ve made my spinach side dish recipe (sigeumchi-namul) before, you might notice this recipe is similar. You could also use watercress, too.water dropwort

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Ingredients

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Directions

Trim, blanch, and wash minari:

  1. Cut off the tips of the roots and discard.water dropwort
  2. Remove the loose leaves from the stems by raking your knife blade down them at an angle.water dropwort
  3. Bring a large pot of water to a boil. Add the minari and blanch 30 seconds to 1 minute. Take it out with tongs and transfer to a bowl.blanch minari
  4. Rinse the minari under cold running water. Rinse and drain a couple of times to clean and stop it from cooking.
  5. Squeeze out excess water.minariminari

Make minari-muchim:

  1. Cut the minari into small pieces.
  2. Combine the minari, soy sauce, garlic, green onion, sesame oil, and sesame seeds in a bowl. Mix it altogether by hand and transfer to a serving plate or bowl.minari muchimminarimuchim (미나리무침)
  3. Serve with rice.
    minari muchim (미나리무침)

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