AI-generated imageKorean-Style Watercress Namul (2 Side Servings)
This Korean-style namul uses watercress, which is less common in Korea, instead of Korean minari. Blanch the greens briefly and season with scallions, garlic and sesame.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim tough stems and damaged leaves. Swish watercress thoroughly in cold water and finely chop the scallion.
- 02
Boil about 10 cups water with 2 tsp salt. Blanch watercress for about 30–40 seconds until just wilted.
- 03
Transfer promptly to cold water, then gently squeeze out excess water and cut into 5–7 cm lengths.
- 04
Toss the drained watercress with one chopped scallion, 1/2 tsp garlic, 1 tsp sesame oil, 1/2 tsp sesame seeds and 1/4 tsp salt.
- 05
Adjust salt after tasting; let stand 10 minutes for seasoning to absorb. Minari can be used instead, but has a different aroma and less of watercress's peppery bite.
Helpful source links
Before you cook
Wash watercress thoroughly, discard spoiled leaves, blanch and handle with clean utensils. Contains sesame. Refrigerate leftovers within 2 hours and do not leave the dish unrefrigerated for long periods.
Allergens: sesame
Image & source credits
AI-generated image.
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