Fragrant Spring Delight: Perfect Minari Salad Recipe
The Best Spring Side Dish: Unveiling the Secrets to Delicious Minari Salad!
Experience the essence of spring with this vibrant and aromatic Minari (Water Parsley) Salad! Its crisp texture and refreshing fragrance are truly delightful. Let’s learn how to make this simple yet incredibly tasty dish.
Main Ingredients
- Fresh Minari (Water Parsley) 300g
Golden Dressing for Minari Salad
- 1 Tbsp Vinegar
- 1 Tbsp Korean Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Fish Sauce (optional, for extra umami)
- 1 Tbsp Vinegar
- 1 Tbsp Korean Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Fish Sauce (optional, for extra umami)
Cooking Instructions
Step 1
First, to preserve the freshness of the minari, carefully remove any wilted leaves or root ends. Nowadays, minari is cultivated very cleanly, making preparation easy. Rinse it several times under running water. For extra assurance, you can soak it in water with 1 tablespoon of vinegar for about 5 minutes.
Step 2
Historically, because water plants grow in aquatic environments, some people used to place a brass spoon in the water to deter leeches. This was a traditional method passed down.
Step 3
This method was based on the fact that leeches dislike metal. However, with modern farming practices, minari is grown so cleanly that simply soaking it in a vinegar-water solution is sufficient for thorough cleaning.
Step 4
Before tossing, trim the minari to a bite-sized length for easier eating. The stems are particularly crisp and flavorful, so slightly trimming the leafy parts makes the salad cleaner and more appealing.
Step 5
Now, let’s blanch the minari! Bring a pot of lightly salted water to a boil. Add the minari stems first and blanch for about 10 seconds. Then add the leaves and blanch for another 10 seconds before immediately removing them. It’s crucial not to exceed 30 seconds in total. Over-blanching will diminish the crisp texture and fresh aroma.
Step 6
Blanching in salted water turns the minari a vibrant, beautiful green. Immediately rinse the blanched minari under cold running water to cool it down. (This is like a ‘cold shower’ for the vegetables!) Squeezing out the excess water is very important. If you don’t squeeze enough, the salad will become watery, dilute the dressing, and prevent the flavors from properly marinating.
Step 7
After blanching and squeezing out the water, cut the minari into manageable, bite-sized pieces.
Step 8
Let’s prepare the delicious dressing! Korean Soy Sauce for Soup (Guk-ganjang), sesame oil, toasted sesame seeds, and minced garlic are standard for many Korean vegetable side dishes. Use 1 tablespoon each of sesame oil, Korean soy sauce, and toasted sesame seeds. For minced garlic and fish sauce, use 1/2 tablespoon each. (The original recipe had a typo of 1 Tbsp for fish sauce; 1/2 Tbsp is correct.) Adding fish sauce provides an extra layer of savory umami, making it even more delicious.
Step 9
Combine the cut minari with the prepared dressing. Gently toss and mix with your hands, ensuring the dressing is evenly distributed throughout the minari. This gentle mixing is key to a flavorful salad. Avoid overmixing, as it can make the minari mushy.
Step 10
For an extra touch of nutty aroma and visual appeal, sprinkle a little more toasted sesame seeds on top. Enjoy your fragrant and crisp Minari Salad!
