Minari side dish (Minari-muchim)

Prepare the minari by trimming off the tough, brownish bottom ends of the stems.

Gently shave off any old leaves from the stems and remove any yellowed leaves.

In a pot of boiling water, blanch the prepared minari for 1 minute.

Remove the minari from the boiling water and rinse it in cold water a few times to cool it down. Gently squeeze out the excess water.

Weigh out 8 ounces (226 grams) of the blanched minari and chop it into small, bite-sized pieces.

Place the chopped minari into a large mixing bowl. Finely mince the garlic and chop the green onion, then add them to the bowl.

Grind the toasted sesame seeds using a mortar and pestle.

Add the ground sesame seeds, dark soy sauce, and sesame oil to the bowl with the minari.

Using your hand, gently mix all the ingredients together until the minari is well seasoned.

Transfer the finished minari-muchim to a plate and serve as a side dish.