Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to have it in spicy fish stew. Fresh minari added at the last minute before serving gives the fish beauty and fresh herbal flavor.
Last year there was a movie about Korean immigrants in the US named Minari, which was very popular and won many awards. A lot of people asked me to make a recipe using minari but I had to wait until it was in season again to do it. If you’ve made my spinach side dish recipe (sigeumchi-namul) before, you might notice this recipe is similar. You could also use watercress, too.
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Ingredients
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Directions
Trim, blanch, and wash minari:
- Cut off the tips of the roots and discard.
- Remove the loose leaves from the stems by raking your knife blade down them at an angle.
- Bring a large pot of water to a boil. Add the minari and blanch 30 seconds to 1 minute. Take it out with tongs and transfer to a bowl.
- Rinse the minari under cold running water. Rinse and drain a couple of times to clean and stop it from cooking.
- Squeeze out excess water.
Make minari-muchim:
Tagged: banchan, 미나리, 미나리무침, Korean cooking, korean food, Korean kitchen, Korean vegetarian dish, Korean water dropwort recipe, Maangchi minari recipe, minari muchim, minari recipe, side dish, vegan dish