Crisp and Fragrant Minari Muchim (Seasoned Water Dropwort)
A fresh spring namul side dish of crisp water dropwort lightly tossed in a dressing seasoned with fish sauce and vinegar.
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 fresh namul dish pairs crisp water dropwort, soaked briefly in vinegar water, with a savory seasoning of fish sauce and vinegar for a refreshing, fragrant bite. It makes a delightful side dish served alongside grilled meat or mixed into a bowl of rice.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Water dropwort (minari)200 g
- Onion1/2
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Minced garlic1 tbsp
- Vinegar1–2 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- To disinfect, pour in about 2 tbsp of vinegar, soak briefly, rinse in water, and drain well.
Steps
Prepare the ingredients
Use 1 bag of water dropwort (minari), 200g. Prepare 1/2 medium-sized onion.
Wash the water dropwort
Water dropwort is usually sold trimmed and washed these days, but to disinfect, add about 2 tbsp of vinegar to water and soak briefly.
Rinse thoroughly with water and drain well.
Slice the vegetables
Cut the water dropwort into lengths of about 3 to 4 cm, and thinly slice the onion.
Make the seasoning
In a mixing bowl, combine 2 tbsp gochugaru (Korean chili flakes), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp fish sauce, 1 tbsp minced garlic, 1 to 2 tbsp vinegar, 1 tbsp green plum syrup (maesil-cheong), and 1/2 tbsp sugar. Mix well so everything blends together.
You can use this seasoning formula as a go-to base for various seasoned herb dishes.
Toss the greens
Add the water dropwort and onion, then toss gently.
Adjust the seasonings to your taste...
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds and mixing gently.
Serve
Tender and fragrant minari muchim is complete.
Ppunwife's tips
- You can use this seasoning formula as a go-to base for various seasoned vegetable namul dishes.
FAQ
How do I disinfect water dropwort when washing it?
Mix about 2 tbsp of vinegar into water, let the water dropwort soak briefly, then rinse thoroughly in cold water and drain well.
Can I use a different fish sauce instead of sand lance fish sauce?
Yes, you can substitute anchovy fish sauce instead.
Is there anything to keep in mind when tossing with the seasoning?
To keep the water dropwort crisp and prevent it from bruising or wilting too much, toss it gently and lightly with the seasoning.
