Main ingredients 🥩
minarionionhulled perilla seed powderground black pepperyuja cheongfish saucesaltminced garlicsesame oil
Lee Won-il's Perilla Seed Yuja Minari Salad
A sweet and tangy yuja cheong and nutty perilla seed powder dressing that maximizes the aromatic charm of minari in this Korean-style salad.
🙋 Recommended for
- ⭐ Those who want to enjoy a different style of Korean salad with a refreshing and nutty dressing
- ⭐ Those curious about a secret dressing that elevates the fragrance of minari to a more luxurious level
Ingredients needed 🛒2 servings
- minari 150g
- half onion
- hulled perilla seed powder 1/2 cup (10 tbsp)
- ground black pepper 1 tbsp
- yuja cheong (for ade or finely textured) 10 tbsp
- fish sauce 4 tbsp
- salt 1 tbsp
- minced garlic 5 tbsp
- sesame oil 0.5 tbsp
Recipe 🍳
- In a bowl, combine hulled perilla seed powder, ground black pepper, yuja cheong, fish sauce, salt, and minced garlic in the specified amounts and mix well to make the perilla seed yuja dressing.
- Thinly slice half an onion into strips, wash the minari clean and cut into bite-sized pieces.
- Put the prepared minari and sliced onion in a bowl, add 2 tablespoons of the prepared dressing, and gently toss the vegetables as if rolling them, being careful not to bruise.
- When the dressing is evenly coated, drizzle half a tablespoon of sesame oil at the very end and lightly toss to finish.
- Mix perilla seed powder, yuja cheong, fish sauce, garlic, etc. to make a special dressing.
- Slice the onion into strips and cut the minari into bite-sized pieces.
- Add 2 tablespoons of dressing and gently toss the minari so it doesn't wilt.
- Drizzle sesame oil lightly to finish.
Cooking tips 💡
- If using regular yuja cheong, the pulp may be too chunky; it is recommended to blend it in a mixer beforehand to make it smooth.
- Kneading or vigorously massaging the minari will cause it to wilt quickly and release a grassy smell; gently roll and toss lightly to maintain its crunch.
- For a more pronounced sour and refreshing tang, you can add 1-2 tablespoons of lemon juice according to your taste.
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