Aromatic Minari Namul (Water Parsley Side Dish)
Delicious Minari Namul Made from Water Parsley Leaves
Did you find yourself with leftover water parsley leaves after making kimchi and wonder what to do with them? Instead of discarding them, let’s transform these fragrant leaves into a crisp and flavorful side dish! This recipe shows you how to make a delightful minari namul using the leaves. Enjoy a healthy and tasty banchan with seasonal minari! Source: https://mangoistree.tistory.com/entry/미나리나물무침미나리잎 [망고는 옻나무과]
Ingredients- 1 bunch water parsley (minari)
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/3 – 1/4 Tbsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- Pinch of black pepper
- Toasted sesame seeds
Cooking Instructions
Step 1
First, bring a generous amount of water to a boil in a pot. Once boiling, add a pinch of salt (separate from the measured amount) and briefly blanch the minari leaves. Minari cooks very quickly, so blanching for under 30 seconds is ideal to maintain its vibrant color and crisp texture.
Step 2
Immediately after blanching, remove the minari leaves and rinse them under cold running water. This step is crucial for preserving the bright green color and ensuring a crunchy texture. Squeeze out as much water as possible by hand.
Step 3
Place the squeezed minari leaves in a bowl and cut them into bite-sized pieces, about 3-4 cm in length. Cutting them to a manageable size will make them easier to eat.
Step 4
Add 1/2 Tbsp of soup soy sauce to the prepared minari. Soup soy sauce adds a deeper, more savory flavor to the dish.
Step 5
Very cautiously add the salt, starting with 1/3 to 1/4 Tbsp. Since the soup soy sauce already provides some saltiness, it’s best to add salt gradually while tasting. It’s safer to start with less and add more if needed.
Step 6
Add 1 Tbsp of sesame oil and 1 Tbsp of perilla oil. Using both oils enhances the overall aroma and flavor. Gently toss the ingredients with your fingertips to ensure the seasoning is evenly distributed. Be careful not to mix too vigorously, as this can mash the minari.
Step 7
Finally, finish the dish with a pinch of black pepper and a sprinkle of toasted sesame seeds. Crushing the sesame seeds before adding them will release more of their nutty aroma. Serve your delicious minari namul immediately!
