Aromatic Spring Vegetable Salad: Minari Muchim Recipe
Making Minari Muchim – A Fragrant Spring Vegetable Side Dish
Minari, a delicious spring vegetable that’s in season right now! It pairs wonderfully with rich, fatty meats like Suyuk (boiled pork belly) or Samgyeopsal (pork belly). Here’s a simple and flavorful Minari Muchim (seasoned minari salad) recipe that’s perfect as a side dish. It’s an easy way to enjoy the fresh, vibrant taste of spring!
Main Ingredients
- 1 bunch of Minari (Korean parsley)
Seasoning Ingredients
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Measurements
- Tablespoon measurements are based on a standard Korean rice spoon.
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Measurements
- Tablespoon measurements are based on a standard Korean rice spoon.
Cooking Instructions
Step 1
Let’s start making Minari Muchim, a fragrant spring dish that will awaken your appetite! This recipe captures the fresh, herbal essence of minari, making it a perfect spring delicacy.
Step 2
Thoroughly wash the minari under running water to remove any dirt or impurities. Make sure to clean not only the leaves but also between the stems.
Step 3
Trim off only the tough, fibrous root ends of the thoroughly washed minari. You don’t need to cut much; just remove any parts that look dirty or feel too tough. Ensure any remaining soil on the roots is washed away.
Step 4
Cut the minari into bite-sized pieces, roughly the length of your finger. If the pieces are too long, they might be difficult to eat, and if too short, the texture might be less enjoyable. Aim for a manageable length.
Step 5
Now, let’s prepare the seasoning that will bring this minari muchim to life. In a bowl, combine 3 Tbsp Gochugaru, 3 Tbsp Guk-ganjang, 2 Tbsp fish sauce, 1 Tbsp minced garlic, 1.5 Tbsp sugar, and 1 Tbsp Maesilcheong. Getting the seasoning ratios right is key, so precise measurements are recommended.
Step 6
Add the cut minari to the prepared seasoning. Gently toss and mix the minari with your hands, ensuring the seasoning coats every piece evenly. Avoid squeezing or mashing the minari too hard, as it can become mushy. Use a light, tossing motion.
Step 7
Finally, add 1 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil to enhance the aroma and flavor. For an extra nutty kick, lightly crush the sesame seeds between your palms before adding them.
Step 8
Toss gently one more time to incorporate the sesame seeds and oil. Your aromatic and delicious Minari Muchim is now ready! To prevent the minari from releasing too much water, mix in the final seasonings quickly.
Step 9
This Minari Muchim is a refreshing spring vegetable that helps detoxify the body after a long winter. Its fresh aroma and crisp texture allow you to fully savor the essence of spring.
Step 10
Try serving this alongside freshly grilled Samgyeopsal or other rich, fatty meat dishes. The refreshing and bright flavors of the minari salad cut through the richness, making the meal even more enjoyable. It’s a perfect side dish or a fresh wrap for your meat. Don’t miss out on making this delightful Minari Muchim!
