The general term namul refers to a seasoned vegetable side dish. Koreans use a lot of wild and farm-grown vegetable to create namul dishes. The watercress is one of my favorites that anyone can easily find in America. It has a peppery and slightly bitter flavor that anyone would love. Cook it lightly to get the chewy and crunchy Korean texture that namul is famous for.
Watercress is like spinach that significantly cooks down. Double the recipe in case you are going to serve more than two people or you want to have some leftover for the following day. It can also be great in bibimbap.
1 scallion, chopped
salt to taste (around 1/4 teaspoon)
1/2 teaspoon sesame seeds
1 bunch watercress (around 6 – 8 ounces)
1/2 teaspoon sesame oil
1/2 teaspoon minced garlic
Thoroughly wash the watercress.
Boil around 10 cups of water that has 2 teaspoons of salt. Blanch the watercress until it wilts for around 30 – 40 seconds.
Remove it from the pot quickly and shock in cold water to stop it from cooking.
Gently squeeze and drain the excess water and cut it into lengths of 2-3 inches.
Mix everything well by hand and add the remaining ingredients. Allow it to sit for ten minutes so that the seasonings will seep into the watercress.