Fragrant and Tender Spring Minari Muchim (Seasoned Water Dropwort Side Dish)
A vegetable side dish of briefly blanched water dropwort lightly tossed in simple seasonings to bring out its natural aroma.
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 seasonal spring water dropwort briefly blanched in boiling water to highlight its distinct fragrance and tender texture. Gently tossed with simple seasonings like soup soy sauce, salt, and toasted sesame oil, it is mild and clean-tasting.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Water dropwort (minari)250 g
- Coarse sea salt1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced garlic1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
- This is about two large handfuls of water dropwort.
Steps
This is about two large handfuls of water dropwort.
Add 1 tbsp of coarse sea salt to vigorously boiling water, then put in the stem ends of the water dropwort first, and once they lose their stiffness...
Add the leaf ends as well, stir with chopsticks,
then take them out immediately and rinse several times in cold water to drain.
Do not squeeze too hard; squeeze just enough so the juices do not press out.
Cut into bite-sized lengths,
place in a bowl, spread out evenly, then add 1 tsp soup soy sauce, 1/2 tsp salt, 1 tsp minced garlic, 1 tsp toasted sesame oil, and 1 tsp toasted sesame seeds,
and gently toss together to finish.
Ppunwife's tips
- Do not squeeze too hard; squeeze just enough so the juices do not press out.
FAQ
How should I blanch water dropwort so it does not turn tough?
Add the stem ends first to boiling salted water, and once the stiffness softens, add the leaves, stir lightly, and immediately remove them to rinse in cold water.
How much water should I squeeze out of the blanched water dropwort?
Squeeze gently without pressing too hard so that the juices of the water dropwort are not lost.
Can I use other seasonings instead of soup soy sauce? AI-generated
Generally, you can use a small amount of tuna extract sauce or fish sauce to add extra savory depth.
