Fragrant and Crisp Minari Gim Muchim
A simple side dish of lightly blanched water dropwort tossed with toasted seaweed and a soy sauce dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish features lightly blanched water dropwort that keeps its crisp texture, gently tossed with crushed toasted seaweed. Made easily with a basic seasoning of soy sauce and chili flakes, it is wonderful for awakening your appetite in springtime.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Water dropwort (minari)100 g
- Dried seaweed sheets (gim)10 sheets
Seasoning
- Regular soy sauce (jin-ganjang)1.5 tbsp (1 1/2 tbsp)
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced green onion1 tbsp
- Sugar1 tsp
- Minced garlic1/2 tsp
- Toasted sesame oil
- Ground toasted sesame seeds
- Remove the leaves from the water dropwort and use only the stems.
- 100g is about a handful.
Steps
1. Remove the leaves from the water dropwort and use only the stems.
100g is about a handful.
2. Toast the seaweed, place it in a plastic bag, and crush it.
3. Add a little coarse sea salt to vigorously boiling water and blanch the water dropwort.
Blanch it briefly for under 20 seconds to keep the water dropwort crisp.
Rinse the blanched water dropwort in cold water, then squeeze out the moisture.
4. Cut it into bite-sized lengths of 2 to 3 cm.
5. Add all seasoning ingredients and mix together...
6. Add the water dropwort...
7. Gently toss by hand so the seasoning coats everything evenly.
8. At the end, add the crushed seaweed and toss evenly to finish.
Ppunwife's tips
- Blanch it briefly for under 20 seconds to keep the water dropwort crisp.
FAQ
How long should I blanch the water dropwort for the best texture?
Add a little salt to boiling water and blanch it briefly for under 20 seconds to maintain its characteristic crisp texture.
Do you also mix in the water dropwort leaves?
Remove the leaves and trim the stems so you use only the stem portion.
How should the seaweed be prepared before adding it?
Toast the seaweed first, place it in a plastic bag, crush it finely, and mix it into the seasoned water dropwort at the very end.
Can I use seasoned seaweed instead of plain dried seaweed? AI-generated
You can generally use seasoned seaweed, but since it is already salted, it is best to reduce the amount of soy sauce in the seasoning.
