Minari Muchim (Korean Water Dropwort Side Dish)

Steps

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1. 1
   Trim the minari by removing the brownish and tough ends. Remove any yellowed leaves, keeping the tender green portions.
   ▶ ≈1:39
2. 2
   Bring a pot of water to a boil and blanch the trimmed minari for about one minute.
   ▶ ≈2:20
3. 3
   Transfer the blanched minari to a bowl and rinse it several times with cold water, then drain thoroughly.
   ▶ ≈2:32
4. 4
   Chop the drained minari into small, bite-sized pieces.
   ▶ ≈3:11
5. 5
   Mince one garlic clove and chop one green onion finely.
   ▶ ≈3:45
6. 6
   Place the chopped minari in a mixing bowl and add the minced garlic and green onion.
   ▶ ≈4:18
7. 7
   Add 1 teaspoon dark soy sauce, 0.5 teaspoon salt, and 2 teaspoons sesame oil.
   ▶ ≈4:36
8. 8
   Lightly grind 2 teaspoons of toasted sesame seeds in a mortar to enhance the nutty aroma, then sprinkle over the minari.
   ▶ ≈4:49
9. 9
   Gently toss everything together until the seasonings are evenly distributed, and serve.
   ▶ ≈5:03