Serving 150915b
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Minari & Beef - Banchan
Korea
  -   Minari Changatchi
Serves
Effort:
Sched:
DoAhead:  
4 ban  
**
45 min  
Yes
This is a nice banchan (small side dish) with a very interesting herbal flavor from the Minari. The only problem is getting Minari. This recipe makes 5-3/4 ounces. Served traditionally with other banchans, rice and main dish, this recipe will serve 4.






6
2-1/2
------
1/4
1/2
1/2
1
1/2
1/4
------
oz
oz
---
in
t
t
T
t
t
---
Minari (1)
Beef, lean (2)
-- Dressing
Ginger
Sesame Oil, dark
Sesame Salt (3)
Soy Sauce
Sugar
Pepper, black
------------
Prep   -   (25 min)
  1. Remove any hard stem ends from the MINARI. Remove the leaves (they are not used in Korea) and cut the tender stems into 2 inch lengths.
  2. Slice BEEF thin across the grain and cut into fine stips about 1-1/2 inches long.
  3. Make Dressing:   Slice GINGER very thin crosswise, cut slices into fine matchsticks, and cut the matchsticks into tiny pieces. Mix all Dressing items.
Run   -   (15 min)
  1. Bring plenty of Water to a boil. Stir in Minari and bring it back to a boil, then immediately strain out the Minari.
  2. In a small pan, place 1/2 the Dressing. Fry the Beef in the dressing over moderate heat until it has completely lost its raw color.
  3. Mix in the Minari and remaining Dressing.
  4. Serve warm or cold, as desired, as a side dish (banchan).
NOTES:
  1. Minari:   [Java Water Dropwort; Seri (Japanese)]   This herb, with a very unique flavor, is fairly important in Korea, especially for making kimchee, so can often be found in well stocked Korean markets. For details see our Water Dropwort page.
  2. Beef:   Cooking time is very short, so use a cut no tougher than shoulder, and slice very thin.
  3. Sesame Salt:   This important seasoning is just white Sesame Seeds dry pan roasted until light golden in color, then cooled and crushed with Salt. For details see our recipe Sesame Salt page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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