Seasoned Korean minari (minari-namul)
Fragrant minari stems and leaves, briefly blanched and dressed with soy and sesame. Two small Korean side portions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required for this recipe; use the listed amount.
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Essential
Required for this recipe; use the listed amount.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- 1 teaspoon (5 ml)Reference quantity: 5 ml
If toasted sesame oil is missing, use this amount of neutral oil at the same finishing stage; no extra cooking time. The nutty aroma will be absent.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
-
Essential
Required for this recipe; use the listed amount.
-
Essential
Required for this recipe; use the listed amount.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use food-grade cultivated minari bought as a vegetable, not a wild-picked plant. Trim roots, tough lower ends and damaged leaves from the 200 g bunch. Separate stems and rinse carefully under running water until no grit remains. Peel and mince the optional garlic clove.
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Step 2
Bring 6 small paper cups water (1,080 ml) to a full boil in a roomy pot. With tongs, lower the stem ends first for 30 seconds, then submerge the leaves too for another 30 seconds. Stems should bend easily but retain a little bite; if still firm, give them 15 seconds more.
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Step 3
Drain immediately and cool in 3 small paper cups cold drinking water (540 ml) for 30 seconds; replace with fresh cold water if it warms. Drain, gently squeeze small bundles without crushing, then cut into 4 cm lengths. Discard both batches of water; they do not go into the dressing.
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Step 4
In a clean bowl mix 1 teaspoon soy sauce and 1 teaspoon sesame oil, adding the optional garlic and 1 teaspoon sesame seeds. Loosen the drained minari, then toss gently for 20–30 seconds. Divide into two small side portions. If watery, drain the greens better rather than adding more soy sauce.
Finished dish
A small paper cup is 180 ml; a tablespoon is 15 ml and a teaspoon is 5 ml. Contains soy and sesame; soy sauce may contain wheat. Garlic and sesame seeds are optional. Refrigerate within 2 hours (1 hour above 32°C) at 4°C or below and use within 2 days. Best the day it is made.
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Enjoy every bite
How to enjoy it
Serve at room temperature just after making, or chilled, beside rice. Keep portions small so the herbal flavor complements the meal.
