(Chopping, bouncy music)
Hi everybody! The other day I went to a large Korean grocery store in New Jersey
Eventually I found minari!
This is minari!
Water dropwort. It's an edible plant.
Have you ever seen the movie called Minari?
I watched the movie 2 times.
In the movie the grandmother was cultivating near the stream
she planted this and the minari grew.
And while I was watching this, I thought:
"Oh, I wish they could make minari-muchim in this!"
So many people were interested in this "Oh, how can she cook with it?"
At that time I couldn't find minari, minari was not in season.
I called every Korean grocery store in Flushing,
New Jersey, I called them and there was no minari at that time.
So that's why I couldn't make this recipe.
But the other day I found minari, oh my god so nice!
So I just decided to make t his video for you guys.
These days minari is very in season.
It smells a little bit like a herb. Parsely.
But this is plump. And when you find a tender one
the tender one is just really really good.
We make all kinds of food with minari.
We make a pancake. Or we can add this to kimchi.
We also make a very refreshing salad-like dish.
Today I'm just going to blanch and season.
Very simple way. So this is minari.
I'm boiling my water.
When I bought this 2 days ago it was really really fresh.
Ok... like this...
I like to cut off this part.
Because all brownish.
Ok.
And sometimes it's really tough but I think this one is ok.
So cut off some a little bit.
See? and then...
Like this.
You don't have to clean all everything.
I'm going to remove all the yellow leaves.
By the way, today's recipe is minari-muchim! (laughs)
Just put it in the hot water and blanch.
I'm going to blanch for one minute.
Move to my bowl.
And then, let's wash!
Rinse and drain a couple of times.
Let's see how heavy it is!
9 ounces! Even less than 1 pound.
I will just make it 8 ounces.
To give you an accurate measurement I'll just season this 8 ounces.
What am I going to to with this? I can eat later. (laughs)
This is 8 ounces. I bought 3 bunches but blanching the amount is really decreased.
I like to chop this into small pieces.
Wow smells really good. I love minari.
This way you will taste the real minari taste
because I don't add any other stuff. Usually we make that sweet, sour
Sometimes we blanch with squid and add sweet and sour seasonings
but today you will just enjoy that minari flavor and aroma.
One garlic clove, one green onion.
Green onion...
Minced garlic and green onion, and soy sauce, sesame oil, all these are
just our traditional way of seasoning.
Toasted sesame seeds. 2 teaspoons.
Just grind.
Wow! nutty smell! I love it!
Dark soy sauce, I'm using dark soy sauce, 1 teaspoon.
And a half teaspoon.
Sesame oil, 2 teaspoon.
Let's add sesame seeds.
Wow, really smells good!
This is minari muchim!
If minari is not available and you can't find minari anywhere, just use spinach.
Or watercress. But minari has it's own unique flavor.
You should taste this. I made my lunchbox.
This is gyeran-mari and this is yeolmu-kimchi, young radish kimchi.
Sesame oil smells so good!
Mm. Mmm! (laughs)
I feel minari flavor. That aroma in every single bite.
Mm. Mmm! (crunching)
Crispy and soft and sweet.
I will have this egg.
(laughs) Mm! Young radish kimchi.
In Korean: yeolmu-kimchi.
It's well fermented today!
(crunching) Mmm.
Today I introduced you to how to make minari-muchim.
When you find this, pick it up and make this.
Next time if I find minari again, I'm going to buy a lot, maybe 9 bunches.
Enjoy my recipe! See you next time! Bye!