Minari Salad (Korean Water Dropwort)

Method4 steps · about 15 min

1. 1

   Step 1: Cut minari (1 bunch) into 2-inch long pieces.

   Uses 1 bunch minari (water dropwort, water parsley, or water celery) (washed and drained)

2. 2

   Step 2: In a large mixing bowl, combine Korean chili paste, Korean chili flakes (1 tbsp), soy sauce (2 tbsp), Korean anchovy sauce (1 tbsp), rice vinegar (1 tbsp), garlic (1 clove), sugar (2 tsp), Korean plum extract (1 tbsp) (or corn syrup), sesame oil (2 tsp), and toasted sesame seeds (2 tsp); mix well.

   Uses 1 1/2 tbsp Korean chili paste (gochujang) · 1 tbsp Korean chili flakes (gochugaru) · 2 tbsp soy sauce · 1 tbsp Korean anchovy sauce · 1 tbsp rice vinegar · 1 clove garlic (finely minced) · 2 tsp sugar · 1 tbsp Korean plum extract (maeshil cheong) (or corn syrup)

3. 3

   Step 3: Add minari and onion (1/4 large). Toss together gently with your hand so that the vinaigrette seasoning will coat the minari evenly.

   Uses 1/4 large onion (thinly sliced) · washed minari cut into 2-inch lengths · prepared minari chilli vinaigrette

4. 4

   Step 4: Serve your minari salad as a side dish to any meal or as a topping for a lettuce meat wrap. Enjoy!

   Uses prepared dressed minari salad