Minari Muchim (Seasoned Water Dropwort Side Dish) with Seaweed
A tender, nutty side dish made by blanching water dropwort and tossing it with seasoned dried seaweed and perilla oil.
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 →
Water dropwort can be divisive due to its distinct aroma, but in this namul side dish it is briefly blanched and tossed with crushed seasoned seaweed. Blanching it quickly preserves its crisp texture, while nutty oil and sesame seeds make it approachable for kids and elders alike.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Water dropwort (minari)100 g
- Seasoned dried seaweed sheets2 packs
- Coarse sea salt1/2 tbsp
Seasoning
- Salt1/2 tsp
- Ground toasted sesame seeds1/2 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
Steps
Prepare the ingredients
Here is the water dropwort and 2 packs of seasoned dried seaweed sheets.
The ingredients are truly simple.
Blanching the water dropwort
Blanch the water dropwort
Add a little salt to rolling boiling water, put the stem ends in first, submerge the rest, stir once, and take it out immediately.
Rinse under cold running water to cool, squeeze out the moisture, and cut into bite-sized lengths.
Keep the seasoned dried seaweed sheets in their package and roughly crush them.
Seasoning the water dropwort
Season the water dropwort
In a bowl, add the water dropwort and crushed seaweed. Grind sesame seeds for richer nuttiness and add 1/2 tbsp, then add 1 tbsp of perilla oil (or toasted sesame oil) and gently toss.
I tasted it and it was a bit light, so I added 1/2 tsp of salt.
Ppunwife's tips
- When blanching water dropwort, you must only blanch it very briefly. It is sensitive to heat and wilts down quickly.
FAQ
How long should I blanch the water dropwort in boiling water?
Water dropwort is sensitive to heat and wilts very fast, so add the stem ends to boiling water first, stir the whole bunch once, and remove it immediately to blanch it just briefly.
Can I use toasted sesame oil instead of perilla oil?
Yes, you can substitute 1 tbsp of toasted sesame oil for perilla oil in the seasoning.
Is there an easy way to crush the seasoned dried seaweed?
If you roughly crush the seaweed while it is still inside its package or a plastic bag, you can prepare it neatly without flakes flying around.
