Traditional minari namul with water dropwort and sesame oil

Pasos

1. Sort through the water dropwort, removing damaged leaves and tough stem ends. Rinse thoroughly in plenty of cold water to wash away any dirt, then drain.
2. Bring the water to a rolling boil in a large pot and stir in the coarse sea salt. At the same time, prepare a large bowl of ice water nearby.
3. Plunge the water dropwort stems into the boiling water first for about 15 seconds, then submerge the leaves. Cook for another 15 seconds, until bright emerald green and the stems are slightly tender yet crisp.
4. Transfer the water dropwort immediately to the ice water bath with a slotted spoon to stop the cooking instantly. Swirl gently in the cold water to chill completely, then remove.
5. Gently squeeze the water dropwort between your hands to press out excess moisture without bruising the delicate leaves. Lay the bundle on a cutting board and slice into even pieces a few inches long.
6. Finely mince the fresh garlic clove and thinly slice the fresh scallion.
7. Place the cut water dropwort in a mixing bowl, loosening it with your fingertips to separate the stems. Add the minced garlic, sliced scallion, Korean soup soy sauce, fine sea salt, and virgin toasted sesame oil.
8. Toss gently by hand, lifting the greens to coat them evenly without packing them down. Taste and adjust the seasoning with salt as desired.
9. Lightly crush the toasted white sesame seeds between your fingers to release their toasted aroma, sprinkle them over the greens, and serve immediately at room temperature.