Hello everybody!
Today, we are going to make something sweet spicy and sour, pungent
delicious side dish for rice - Beoseot Minari Chomuchim.
It's sweet, sour, and spicy mushrooms with Water Dropwort.
Have you ever heard of Water Dropwort? It's called, in Korean, Minari.
I got this from a Korean grocery store in Flushing, New York
This has some herby (scent)
It was very fresh. One day after, already the leaves are yellow-ish. We usually cut off the leaves.
This is some King Oyster mushrooms. You will find these mushrooms very easily
in any Chinese grocery store and any Asian grocery store you can find.
This is half a pound. So with half a pound, and then some Minari, lets make some delicious side dish today!
This is a really Korean traditional cucumber but you can use an English cucumber or any type of cucumber.
This is 3 inches long and these are thin strips.
And then, this carrot. Let's use carrot too.
Thin strips.
And, onion.
Also thinly slice.
Mix with a little salt.
Let's set it aside.
So our mushrooms. These are large, good sized, 5 King Oyster mushrooms - half a pound.
So cut this, thin strips.
When I cut these it, looks really a large amount. But this is only 5 mushrooms, half a pound.
If you cannot find Minari, you usually replace this with parsley or basil. I think parsley would really work well.
Even if you cannot find parsley, just use a little more cucumber.
How to clean this minari? I will show you.
Okay then, first - when this is a really good season, you can eat it all.
But, sometimes this part is very tough, tough. *tears it apart* see?
This part around here is very tender so we are going to eat only tender parts.
And this leaf is, see? Yellow-ish so we gotta remove this.
So, I'm going to clean this way.
Now, I can hear my boiling sounds, so let's blanch!
There
I heated it around 1 minute. Strain this.
Then, let's boil. Keep boiling.
Rinse it in cold water.
Squeeze out excess water.
Okay, so the mushrooms are prepared. So, we need to blanch the Minari.
We didn't wash, so while you are rinsing, also clean it.
And start cooking.
Very nice, beautiful green colour.
Really squeeze out.
Smells so good.
Cucumber, onion - these vegetables - also squeeze out the water.
These things - we need to season. The seasoning sauce should be sweet, sour, spicy!
Hot pepper paste - around 1/4 cup.
Hot pepper flakes - I will use around 1 tablespoon.
And salt - 1 teaspoon.
Honey, honey! 1 tablespoon.
Instead of honey, you can add sugar.
And then, we need vinegar.
White vinegar - I'm using around 3 tablespoons.
Sesame oil - generously, around 2 teaspoons.
2 garlic cloves.
Green onion.
So this sauce is going to be sweet, sour, spicy.
Well mix this.
Add 1 green chilli pepper.
You could use your hand.
By hand you can mix.
I don't feel like using hands today *laughs*
Mix this.
Oh my God, this smells so good. I'd like to share this smell with all of you guys!
Let me taste it!
Mmm!
The rice is delicious. *laughs*
Mmm!
Spicy, sweet, and sour, and juicy!
And, this Minari like flavour it dominates this whole dish, like really herby.
All each ingredient has its own special texture, it's mingled together. Awesome combination!
This is a perfect side dish for rice.
If I use squid - we call this Ojingeo Minari Chomuchim.
But today, instead of Ojingeo, we used mushroom. This is a vegetarian recipe.
King Oyster mushroom tastes so similar to Ojingeo - squid.
Whenever I make this dish, I remember one of my readers I met in Sydney, Australia.
I made two versions - one I used squid, the other just mushrooms just in case I had vegetarian readers.
And then, I went to the potluck party - everybody loves this you know mushrooms!
One of my readers, he originally came from Sri Lanka, he loved this!
Whenever I make this, I always remember how much he and his wife enjoyed this dish.
If you see this video, say hello to me now!
Enjoy my recipe. See you next time. Bye~