Minari Salad (Korean Water Dropwort)
User Reviews
5
Minari Salad (Korean Water Dropwort)
Description
The Minari Salad uses water dropwort, a crisp and slightly herbaceous green also called minari, water parsley, or water celery, as its base ingredient. The minari is cut into short pieces and mixed with thinly sliced onion to add mild sharpness and crunch.
The dressing is a complex blend of Korean gochujang (chili paste), gochugaru (chili flakes), soy sauce, anchovy sauce, rice vinegar, minced garlic, sugar, plum extract (or corn syrup), toasted sesame oil, and toasted sesame seeds. This mixture imparts spicy, savory, sweet, and tangy notes that coat the greens and onions evenly when tossed gently.
This salad is served as a flavorful banchan (side dish) in Korean cuisine and can also complement meat-based wraps by adding brightness and heat. The toasted sesame seeds add a mild nuttiness and texture contrast, rounding out the dish.
Ingredients
- 1 bunch minari washed and drained, aka water dropwort, water parsley, or water celery
- 1/4 onion thinly sliced, large
- 1 1/2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes
- 2 tbsp soy sauce
- 1 tbsp anchovy sauce Korean
- 1 tbsp rice vinegar
- 1 clove garlic finely minced
- 2 tsp sugar
- 1 tbsp plum extract or corn syrup, Korean, maeshil cheong
- 2 tsp sesame oil
- 2 tsp sesame seeds toasted
Instructions
- Cut minari into 2-inch long pieces.
- In a large mixing bowl, combine Korean chili paste, Korean chili flakes, soy sauce, Korean anchovy sauce, rice vinegar, garlic, sugar, and toasted sesame seeds; mix well.
- 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!
User Reviews
Overall Rating
5
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