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.
Ingredients
- 8 ounces trimmed, blanched, and washed minari
- 1½ teaspoons soy sauce
- 1 garlic clove, minced
- 1 green onion, chopped
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds, ground
Directions
Trim, blanch, and wash minari:
- Cut off the tips of the roots and discard.
- Remove the loose leaves from the stems by raking your knife blade down them at an angle.
- 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.
- Rinse the minari under cold running water. Rinse and drain a couple of times to clean and stop it from cooking.
- Squeeze out excess water.
Make minari-muchim:
- Cut the minari into small pieces.
- 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.
- Serve with rice.
I dont really know what minari is but I will try to find out.. if not i will use water cress … I love trying Korean dishes ..
bonjour Maangchi, ici en France, pas de minari…. pensez-vous que je puisse faire cette recette avec le persil et ses tiges ? merci de votre réponse