Watercress namul

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 )

Steps

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

   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.