Fragrant and Tender Minari Muchim (Seasoned Water Dropwort Side Dish)
A spring greens side dish of lightly blanched water dropwort tossed neatly with tuna extract sauce and toasted sesame 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 →
This namul side dish briefly blanches water dropwort in boiling water to preserve its crisp texture and distinctive fragrance. Lightly seasoned with tuna extract sauce and salt, it lets you fully enjoy the scent of spring. It comes together easily with clean, mild seasonings just like spinach.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Water dropwort (minari)250 g
Seasoning
- Minced garlic1 tsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salt1/3 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Trim the water dropwort to prepare 250 g.
Steps
Prepare the ingredients
This is 250 g of trimmed water dropwort.
Blanch the water dropwort
Add 1 tbsp of salt to rolling boiling water, add about half of the stem ends near the roots first, and blanch for 10 seconds.
Add all of the remaining parts, turn them over once, and blanch for about 10 seconds to make the whole batch tender.
Rinse immediately in cold water and squeeze out the moisture tightly.
Cut into bite-sized lengths, place in a bowl, and shake apart the clumped pieces.
Season
Add 1 tsp of minced garlic, 1 tbsp of tuna extract sauce, 1/3 tsp of salt, 1 tbsp of toasted sesame oil, and 1 tbsp of lightly ground toasted sesame seeds, then toss evenly.
If it tastes bland, you can adjust the seasoning with salt.
Finish
As mentioned earlier, water dropwort is tender, so you need to put it in boiling water and blanch it only briefly to keep it tender while preserving its texture.
If you season it cleanly like spinach, you can enjoy the full aroma of the water dropwort.
Once blanched, the volume shrinks so much that it only makes one plate, which is a real shame.
Ppunwife's tips
- To keep the stems plump with a light bite, you have to take them out almost right after putting them in boiling water so they do not turn to mush.
- Because water dropwort is tender, you must blanch it only briefly in boiling water to keep it tender while preserving its texture.
- If it tastes bland, you can adjust the seasoning with salt.
FAQ
Is there a way to blanch water dropwort without making it mushy?
Put the firm stem parts into boiling water first to cook for about 10 seconds, then add the leaf parts, flip once, and blanch briefly for only about 10 seconds.
What should I do if the blanched water dropwort tastes bland?
After tossing with the basic seasoning, you can add more salt to adjust any lacking flavor.
Can I use another fish sauce instead of tuna extract sauce? AI-generated
You can substitute sand lance fish sauce, anchovy fish sauce, or soup soy sauce for the tuna extract sauce to bring out savory umami flavor.
