Vibrant Spring Season’s Aromatic Water Parsley Salad (Minari Muchim)
Korean Spring Vegetable Side Dish, Minari Recipe, How to Blanch Water Parsley, Refreshing Minari Salad, Bibimbap Ingredient
Discover the delightful taste of spring with this refreshing Water Parsley (Minari) salad recipe. Lightly blanched for a tender yet crisp texture, this Minari Muchim is perfect as a standalone side dish or as a vibrant ingredient in Bibimbap. Packed with nutrients like beta-carotene, vitamin C, potassium, and iron, Minari is a healthy and delicious choice. This detailed guide will walk even beginners through the simple steps to create this flavorful Korean spring vegetable dish.
Main Ingredients- 200g Water Parsley (Minari)
- 1/2 Tbsp Salt (for blanching)
- 1 Tbsp Vinegar (for washing)
Cooking Instructions
Step 1
Begin by thoroughly washing the water parsley. Fill a bowl with enough water to submerge the minari and add 1 tablespoon of vinegar. Let the minari soak for about 3-4 minutes; this helps to remove impurities. Afterward, rinse it thoroughly under running water. Remove any wilted or yellowed leaves during this process.
Step 2
Once cleaned, roughly chop the water parsley into segments of about 2-3 cm in length. Cutting it into slightly larger pieces helps maintain a pleasant texture after seasoning.
Step 3
Now, it’s time to blanch the minari. Bring a pot of water to a boil, ensuring there’s enough water to cover the minari. Add 1/2 tablespoon of salt to the boiling water. Once the water is boiling again, carefully add the chopped minari and blanch for a mere 10 seconds. Blanching for a very short time is crucial to preserve its fragrant aroma and achieve a delightfully crisp yet tender texture. Over-blanching will make it mushy and less appealing.
Step 4
Immediately after blanching, rinse the minari under cold running water. This stops the cooking process and prevents it from becoming overcooked from residual heat. Gently squeeze out excess water with your hands. Thoroughly draining the water is important so the seasoning adheres well and doesn’t become watery.
Step 5
It’s time to season the minari. In a mixing bowl, combine the drained minari with 1/2 tablespoon of tuna extract, 1 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Start by adding just 2-3 pinches of salt and gently toss everything together with your hands. Taste the mixture, and if it needs more salt, add it gradually until it reaches your desired flavor.
Step 6
Finally, sprinkle in a generous pinch of toasted sesame seeds for a nutty aroma and flavor. Gently mix to combine. Your aromatic and delicious Spring Water Parsley Salad is ready! The key to a great namul (seasoned vegetable dish) is to highlight the natural flavors of the ingredients. With careful seasoning, anyone can easily make this delightful side dish. Enjoy this nutritious and fragrant minari salad!
