As I mentioned in my sigeumchi namul post, namul is the general term that refers to a seasoned vegetable side dish. An infinite number of farm-grown or wild vegetables are used to make nauml dishes in Korea. One of my favorites, which can easily be found here in America, is watercress. I love its slightly bitter and peppery flavor. When lightly cooked, watercress has that crunchy and chewy texture Korean namul is known for.
Depending on where you are, you may often find this dish among many side dishes served at Korean restaurants. It is unbelievably easy to make and loaded with nutrients. So, add this to your list of Korean side dishes!
Like spinach, watercress cooks down significantly, so double the recipe if you’re serving more than 2 people or want to have some leftover for the next day. It is great in bibimbap as well.