Minari Plant: 6 Ways to Use Minari in Your Cooking

Minari is a leafy green perennial herb that you can use as a garnish, cook as a side dish, or tuck into dishes like soups and dumplings. It’s a common ingredient in Korean cooking for its flavor and purported health benefits. Minari falls under the category of namul, which refers to Korean greens and wild grasses and their many preparations. Minari can add flavor, texture, nutrients, and vibrancy to a dish. Like watercress, the minari plant has crisp leaves and stems, both of which are edible.

In Korea, you’ll often find minari growing in gardens, as it’s a quick-producing plant that requires little maintenance. Korean immigrants have kept this tradition alive worldwide. Minari has gained international popularity due to the film of the same name, which depicts a Korean-American family and their cross-country move from California to rural Arkansas. The film’s title represents the plant’s resilience and ability to grow anywhere.

Minari tastes peppery, fresh, and grassy, like a blend of watercress and celery. (One of its nicknames is “water celery.”) The herb is often compared to parsley because of its similar texture and flavor.

Look for minari at your local Asian grocery store, where you may find it labeled as water dropwort, pennywort, or Chinese celery. Here’s how to incorporate the minari plant into your everyday cooking.

1. 1. Dumpling filling: Blanch and chop the minari and add it to a dumpling filling for an extra green and fiber-rich addition to dumplings like Korean mandu. Learn all about blanching.
2. 2. Garnish: Chop minari leaves finely and use them to garnish brothy soups, fried chicken, bibimbap, or stews for a fresh component.
3. 3. Kimchi: Add the minari plant’s stems to kimchi for extra flavor. Save the leaves, which tend to get slimy during the fermentation process, for another use.
4. 4. Minari muchim: Blanch the minari and dress it with sesame oil, soy sauce, fresh garlic, and chili flakes for an easy green side dish known as minari muchim in Korean cuisine.
5. 5. Pancake: Instead of, or in addition to scallions, minari makes a delicious add-in for jeon, Korean-style savory pancakes.
6. 6. Soup base: Blend the minari into a homemade broth and use it as a base for a fresh green springtime veggie or fish soup.

While minari and cilantro have fragrant stems and tender leaves, they differ in taste and preparation. You can cook minari and serve it as a side dish, while chefs and home cooks typically use cilantro as a raw garnish.

Cilantro has a strong flavor that some people find soapy, while the minari plant has a more peppery flavor comparable to arugula or plants in the cress family. Sometimes referred to as Japanese parsley, minari adds a nuanced flavor to simple dishes.

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