Add 1 tbsp coarse salt to boiling water.

Wash the minari and separate the stems and leaves. Cut them into two parts.

Blanch the stems for 15–20 seconds in boiling water.

Blanch the leaves for 15 seconds, totaling 30–40 seconds for both parts.

Immediately rinse the blanched minari in cold water and squeeze out excess moisture.

Cut the minari into bite-sized pieces and mix with minced garlic, sesame oil, salt, and sesame seeds.