Minari Vinegar Salad, Blanching Stems and Leaves at Different Times Preserves the Texture

Steps

1. 1

   Trim the ends of the minari stems and remove any wilted leaves.

2. 2

   Add water and 2T vinegar to a bowl and soak the minari for 10 minutes.

3. 3

   Rinse under running water, then separate the leaves from the stems.

4. 4

   Bring water to a boil with 1T salt, blanch the stems for 20 seconds first, then add the leaves for 10 seconds.

5. 5

   Quickly rinse in cold water to cool, squeeze out the moisture thoroughly, and drain in a colander.

6. 6

   Mix 1T gochujang, 1T gochugaru, 1T brewed soy sauce, 2T vinegar, 2T plum extract, and 1T minced garlic to make the sauce.

7. 7

   Add the sauce to the minari and toss lightly until done.