Watercress namul
User Reviews
5
Watercress namul
Description
This Watercress namul recipe uses a whole bunch of watercress trimmed of tough stems and thoroughly washed. The watercress is blanched quickly in salted boiling water for just 30 to 40 seconds until wilted, then immediately shocked in cold water to halt cooking. Excess water is gently squeezed out before cutting the watercress into manageable lengths.
The seasoning mix combines finely chopped scallions, minced garlic, fresh sesame oil, and crushed sesame seeds for nuttiness and texture. Salt is added cautiously to taste. The mixture is stirred by hand and allowed to rest for at least 10 minutes so the flavors meld and penetrate the watercress.
Watercress namul is typically served as a light vegetable side dish that balances richer or heavier main dishes. The fresh green flavor and sesame seasoning brighten meals and contribute a vegetable component with crisp texture and subtle garlicky warmth. It is best enjoyed freshly mixed or after chilling for a short time.
Ingredients
- 1 watercress bunch, about 6 - 8 ounces
- 1 scallion finely chopped
- 1/2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds Rub them hard between your thumb and index fingers to crush them, preferably crushed
- salt start with about 1/4 teaspoon, to taste
Instructions
- Snip off any thick, tough stem ends with a knife. Wash the watercress thoroughly in cold water by swishing around, and drain.
- Boil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 - 40 seconds.
- Quickly remove it from the pot, and shock in cold water to stop the cooking.
- Drain, and gently squeeze out excess water. Run the knife through a couple of times to cut them into 2 to 3-inch lengths.
- Add the remaing ingredients and mix everything well, by hand. Let it sit for at least 10 minutes for the seasonings to seep into the watercress.
User Reviews
Overall Rating
5
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