Aromatic Wild Minari Salad (Michim)
Fresh and Zesty Wild Minari Salad: A Fragrant Spring Delight
Let’s make a refreshingly tangy and sweet Wild Minari (Oenanthe javanica) salad today using produce from our own garden! This simple yet vibrant dish is packed with flavor and perfect for any meal. The young, verdant shoots are incredibly appealing. We’ll give them a quick soak in vinegar water before rinsing to preserve their crispness and unique aroma. This recipe is a delightful way to incorporate the fresh flavors of spring into your diet.
Main Ingredients- Blanched Wild Minari: 100g
- Chopped Scallions: 1 Tbsp
- Coarse Sea Salt: 1 tsp
Seasoning- Gochujang (Korean chili paste): 1 Tbsp
- Maesilcheong (Plum extract): 1 Tbsp
- Gochugaru (Korean chili flakes): 1 tsp
- Vinegar: 1 tsp
- Sesame Oil: 1 tsp
- Whole Sesame Seeds: a pinch
- Sesame Seeds (ground): 1 tsp
- Gochujang (Korean chili paste): 1 Tbsp
- Maesilcheong (Plum extract): 1 Tbsp
- Gochugaru (Korean chili flakes): 1 tsp
- Vinegar: 1 tsp
- Sesame Oil: 1 tsp
- Whole Sesame Seeds: a pinch
- Sesame Seeds (ground): 1 tsp
Cooking Instructions
Step 1
First, trim and prepare the fresh wild minari. Snip off the tender ends and soak them in a bowl with about 1 tablespoon of vinegar and water for about 10 minutes. This brief soak helps to maintain the minari’s freshness and enhance its aromatic qualities. Afterward, rinse it thoroughly under cold running water.
Step 2
Bring a pot of water to a rolling boil. Add 1 teaspoon of coarse sea salt to the boiling water. Carefully add the prepared wild minari to the boiling water and blanch it for just 10 seconds. Be careful not to overcook, as it can become mushy. You’ll know it’s ready when the vibrant green color intensifies.
Step 3
Immediately transfer the blanched minari to a bowl of cold water to stop the cooking process and cool it down. This shock in cold water helps to retain its bright green color and crisp texture. Drain the minari thoroughly, allowing all excess water to drip away.
Step 4
Once the water has been squeezed out, place the wild minari in a mixing bowl. Add all the prepared seasoning ingredients: 1 tablespoon gochujang, 1 tablespoon maesilcheong, 1 teaspoon gochugaru, 1 teaspoon vinegar, 1 teaspoon sesame oil, and 1 teaspoon ground sesame seeds. Also, add the 1 tablespoon of chopped scallions.
Step 5
Gently toss and mix the minari with the seasonings using your hands. Be careful not to mash the delicate herbs; a gentle massage is best to ensure the flavors are evenly distributed. This will result in a wonderfully refreshing and tangy side dish.
Step 6
Transfer the finished wild minari salad to a serving dish. Sprinkle with whole sesame seeds for an extra nutty flavor and an appealing finish. Your delicious and vibrant side dish is ready to be served!
Step 7
This amount is perfect for about 1-2 servings, making it an ideal side dish for a solo meal or a small gathering. Enjoy this lovely spring vegetable.
Step 8
Sometimes, smaller portions taste even better! While regular minari is also delicious, the wild minari offers a deeper, more intense aroma and flavor that truly elevates this dish. Savor this unique taste of spring.
