# Watercress namul

Cuisine: korean · Time: 5 minutes · 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 )

## Steps

1. Snip off any thick, tough stem ends with a knife. Wash the watercress thoroughly in cold water by swishing around, and drain.
2. Boil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 - 40 seconds.
3. Quickly remove it from the pot, and shock in cold water to stop the cooking.
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. 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.

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Source: koreanbapsang — https://www.koreanbapsang.com/watercress-namul/
Page: https://findfood.fun/en/recipes/5772
Language: en