Minari is Korean water dropwort vegetable. This minari recipe makes a delightful salad to serve as a side dish or a topping for Korean BBQ. It’s a healthy Korean vegetable side dish!
When I see a very green vegetable, I can’t hide my urge to make a salad with it. A bunch of Korean minari vegetable made me to think of minari recipes. This minari salad (minari muchim, 미나리 무침), also known as Korean water dropwort salad, is one of them.
In recent months, the name “Minari” has appeared often in the media. You have probably heard about the award-winning film, “Minari“. Well, you guessed it–the movie was named after this Korean vegetable.
The film is about a young Korean immigrant family settling on a farm in Arkansas and trying to pursue their American dream. It is a heartwarming film and, if you haven’t seen it yet, I recommend that you watch it .
Naming the film “Minari” is very meaningful. Minari is a common vegetable in Korea that is known for its ability to survive, grow, and thrive even in harsh environments.
What Is Minari?
Minari is a fragrant herb-like vegetable that tends to grow in swampy areas. It is often called water celery, water parsley, or water dropwort.
As you can guess from its English names, the taste is a cross of celery and parsley. Minari is known for its resistance to disease, which makes it easy to grow as long as there’s plenty of water in the soil.
CAUTION: Although the stem and leafy parts of minari are edible, and have a great nutritional benefit, don’t eat the roots! They are toxic and should not be eaten.
Minari Salad (Minari Muchim) For Korean BBQ or Meats
You can turn minari into a delightful salad with a simple Korean chili vinaigrette. You can enjoy it as a side dish, or you can serve it as a topping for Korean BBQ.
The crunchy texture with its slightly bitter yet pleasant taste goes well with the following Korean meat dishes.
Some minari recipes call for blanching, but doing so causes the vegetable to lose some of its taste and fragrance. That makes for a milder salad, which may be appropriate for those who are not used to minari.
Serving it this way is called “minari namul,” and it is served as a side dish, but not as a topping for barbecued meats.
Wash and drain minari well using a salad spinner. Cut into 2-inch long pieces.
Slice onion very thinly.
Add minari and onion. Toss together gently with your hand so that the vinaigrette seasoning will coat the minari evenly.
Serve your minari salad as a side dish to any meal or as a topping for a lettuce meat wrap. Enjoy!
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Minari Salad (Korean Water Dropwort)
- 1 bunch minari (water dropwort, water parsley, or water celery) washed and drained
- 1/4 large onion thinly sliced
- 1 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru)
- 2 tbsp soy sauce
- 1 tbsp Korean anchovy sauce (myulchi jeot)
- 1 tbsp rice vinegar
- 1 clove garlic finely minced
- 2 tsp sugar
- 1 tbsp Korean plum extract (maeshil cheong) or corn syrup
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
- Cut minari into 2-inch long pieces.
- Add minari and onion. Toss together gently with your hand so that the vinaigrette seasoning will coat the minari evenly.
- Serve your minari salad as a side dish to any meal or as a topping for a lettuce meat wrap. Enjoy!