Spring Dishes Using Water Dropwort (Minari), One of Jeonju’s Top 10 Local Delicacies.

Seasoned Water Dropwort Salad (Minari Muchim) and Water Dropwort Pancake (Minari Jeon)

• Spring in Jeonju, Into the World of Fragrant Minari

To be sure, spring is the peak season for minari.

As seen in a Korean old saying, “the prime time for visiting your in-laws’ house for New Year’s greetings is when Water dropwort bundles (minari ganghoe) are served, Jeonju’s spring minari is exceptional in its taste and aroma.

Especially, Jeonju is the well- known city for minari, boasting a long history and rich tradition about minari.

In this article, I will introduce the history of Jeonju’s minari, delicious recipes using minari, and its health benefits.

• The History of Minari and Minari Fields (Minari-kkwang)

(Source: The Jeonju Daily)

A place where minari is grown is called a ‘Minari-kkwang’.

In Jeonju, the area around Junghwasan-dong used to be a representative Minari-kkwang, which was also known as ‘Seonneomeo’.

The photo shows the Hwasan Seowon Monument from the Joseon Dynasty.

The minari-kkwang located beyond that spot was called ‘Seonneomeo Minari-kkwang’.

Now, only the names “Seonneomeo-ro” and “Seonneomeo Welfare Center” are left as traces of history.

The minari in this region spent the whole winter growing in water, resulting in tender stalks and a rich aroma, making it one of the top 10 tastes in the Wansan area.

However, the Seonneomeo Minari-kkwang dissolved with the urban development since the 1980s and the minari fields moved to the outskirts of Jeonju.

Nowadays, you can find Jeonju-grown minari at the Jeonju Local Food Shop or traditional markets.

ln spite of this, Jeonju minari still enjoys nationwide fame, whose production is so high accounting for about one-third of the entire domestic minari market.

• Spring Recipes Using Minari

This time, I purchased some fresh minari at the Jeonju Moraenae Market and tried making two different dishes with it at home.

They are Minari Jeon (water parsley pancakes) and Minari Chomuchim (spicy vinegared minari salad).

First, for the ingredients to make Minari Jeon, prepare one bunch of minari, 1 cup of pancake mix, 1/2 cup of water, 1 egg, a pinch of salt, an appropriate amount of cooking oil, 1/2 an onion, and 1/2 a carrot.

And then, wash the minari thoroughly.

Here’s a useful tip when washing: To get rid of any bugs, put in a coin or a spoon in water and wait for about 5 minutes.

Next, make vinegar water by adding one tablespoon of vinegar to 1 liter of water and then holding the root part of the minari, dip the leafy part into the solution and gently shake it about two times to clean off any remaining dirt.

Then, cut the thoroughly washed minari into bite-sized pieces.

Also, thinly slice the onion and carrot.

Add the pancake mix, water, and egg to make a batter, and then put the chopped minari, onion, and carrot into a large mixing bowl and mix everything well.

Heat a pan with some oil, then scoop the well-mixed minari batter one ladle at a time onto the pan. Cook each side until golden brown and crispy.

Golden-brown Jeonju-style minari jeon is even more flavorful when enjoyed with soy sauce or vinegared soy sauce.

The second dish is Minari Chomuchim (spicy vinegared minari salad).

For the ingredients to Minari Chomuchim, prepare one bunch of minari, 1 tablespoon of soy sauce, 1 tablespoon of plum extract, 1 teaspoon of sugar, 1/2 teaspoon of minced garlic, and sesame seeds.

Wash the fresh minari thoroughly, add salt to boiling water, and blanch the minari briefly in boiling water.

Then rinse the blenched minari in cold water. Squeeze out the excess moisture and cut it into 5cm lengths.

Mix in a bowl together soy sauce, vinegar, sugar, minced garlic, and sesame oil to make the seasoning sauce. Then, toss the blanched minari in the sauce until it’s well coated.

Transfer the well-seasoned minari to a pretty plate, sprinkle some ground sesame seeds on top, and it’s ready to serve.

Like this, I made Minari Jeon and Minari Chomuchim using fragrant and fresh minari.

The cuisines made with Jeonju’s minari tasted incredibly delicious with full of scent of spring and a wonderful crisp texture.

• Benefits of Minari

MInari isn’t just a simple vegetable, but it’s a spring herb that offers great health benefits as well.

According to Dongui Bogam, the medical encyclopedia from in Joseon dynasty, Minari is recorded to quench thirst and clear the mind.

It is also said to be effective in relieving hangovers, help with gut health, prevent jaundice and aid in the treatment of women’s health issues.

Minari, which especially grows in clean water, has no unpleasant odor and is considered one of the best healthy food ingredients in spring due to its thick yet tender stalks.

Minari is one of the perfect ingredients to stimulate spring appetite. Thanks to being grown in a clean environment, it boasts a rich aroma and excellent flavor, making it a perfect match for any dish.

Why not welcome the refreshing spring by preparing a healthy meal using minari, one of Jeonju’s signature ingredients?

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