Comedian Shim Jin-hwa shares a photo of samgyeopsal (grilled pork belly) paired with minari (water dropwort). Captured from Shim's social media.
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A social media post from Korean comedian Shim Jin-hwa — known for maintaining a 12-kilogram weight loss — has renewed attention on one of Korea's most traditional culinary pairings and the nutritional logic underpinning it.
Shim posted a photo on social media showing fresh minari (water dropwort) piled on top of golden-brown grilled samgyeopsal (pork belly), writing, "I love the combination of minari, bracken and samgyeopsal."
While raw minari carries a strong bitter taste, roasting it alongside the meat transforms the flavor into a savory complement while naturally neutralizing the pork's gamey odor.
Cholesterol reduction and cardiovascular health
Beyond flavor, the pairing actively reduces body fat absorption and protects cardiovascular health. According to the Rural Development Administration, minari contains 10 to 15 milligrams of phytosterols per 100 grams. These compounds help lower blood cholesterol levels, providing a biological counterbalance to heavy, fatty meats.
Potassium density and sodium flush
Korean barbecue diners traditionally pair meat with high-sodium accompaniments — like ssamjang (a spicy dipping sauce) and grilled kimchi — which often cause water retention. Minari counteracts this high salt intake through its high potassium content, which effectively flushes excess sodium from the body.
Minari (water dropwort) and grilled samgyeopsal (pork belly) / Korea Times file
Source: Korea Times News
