5 from 12 votes
Watercress namul
Watercress namul is a Korean-style seasoned vegetable side dish featuring freshly blanched watercress combined with garlic, scallions, sesame oil, and crushed sesame seeds. The dish offers a tender yet slightly crisp texture with a nutty, mildly savory flavor and a delicate saltiness, served cold or at room temperature as a refreshing accompaniment.
Prep Time
10 mins
Cook Time
5 mins
Servings:
2
Course:
Side Dish
Cuisine:
Korean
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.
Cup of Yum