Watercress Namul

Watercress namul - Watercress Namul
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.

Ingredients:Watercress 2Bnamul 2B1 300x201 - Watercress Namul
1 bunch watercress (about 6 – 8 ounces)
1 scallion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
salt to taste (about 1/4 teaspoon)

Watercress 2Bnamul 2B2 300x201 - Watercress NamulWash the watercress thoroughly.



Watercress 2Bnamul 2B3 300x201 - Watercress NamulBoil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 – 40 seconds.



Watercress 2Bnamul 2B4 300x201 - Watercress NamulQuickly remove it from the pot and shock in cold water to stop the cooking.



Watercress 2Bnamul 2B5 300x201 - Watercress NamulDrain and gently squeeze out excess water. Cut into 2 to 3-inch lengths.



Watercress 2Bnamul 2B6 300x201 - Watercress NamulAdd the remaining ingredients and mix everything well, by hand. Let it sit for at least 10 minutes for the seasonings to seep into the watercress.