Watercress namul

Method5 steps

1. 1

   Step 1: Snip off any thick, tough stem ends with a knife. Wash the watercress (1 bunch) thoroughly in cold water by swishing around, and drain.

   Uses 1 bunch watercress (about 6 - 8 ounces) · Cold water, as needed to wash watercress

   
2. 2

   Step 2: Boil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 - 40 seconds.

   Blanch watercress until wilted · 1 minUses Washed and trimmed watercress · About 10 cups water, for blanching · 2 tsp salt, for blanching water

   
3. 3

   Step 3: Quickly remove it from the pot, and shock in cold water to stop the cooking.

   Uses Blanched watercress · Cold water, enough to shock blanched watercress

   
4. 4

   Step 4: Drain, and gently squeeze out excess water. Run the knife through a couple of times to cut them into 2 to 3-inch lengths.

   Uses Cold-shocked watercress

   
5. 5

   Step 5: Toss the prepared watercress with the finely chopped scallion (1), minced garlic (1/2 teaspoon), sesame oil (1 teaspoon), preferably crushed sesame seeds (1/2 teaspoon) and finishing salt (to taste). Start with about 1/4 teaspoon salt, taste and adjust. Let stand for at least 10 minutes so the seasonings soak into the watercress.

   Let seasoned watercress stand at least 10 minutes · 10 minUses Drained, squeezed and cut watercress · 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 for seasoning