Minari Muchim

Clean the minari thoroughly by removing any discolored leaves or tough stems, then cut into 5-7 cm lengths.

Bring a pot of water to a rolling boil. Add the prepared minari and blanch for 30-45 seconds until it is vibrant green and slightly softened. Do not overcook.

Immediately transfer the blanched minari to a bowl of ice water to stop the cooking process. Drain well and gently squeeze out any excess water using your hands.