Watercress namul
a simple side dish made with watercress
Servings: 2
Ingredients
- 1 bunch watercress (about 6 - 8 ounces)
- 1 scallion, finely chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds (preferably crushed) Rub them hard between your thumb and index fingers to crush them.
- salt to taste start with about 1/4 teaspoon
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.
