from 1 vote
a simple side dish made with watercress
banchan, kongnamul, watercress
bunch watercress (about 6 - 8 ounces)
scallion, finely chopped
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
Snip off any thick, tough stem ends with a knife. Wash the watercress thoroughly in cold water by swishing around, and drain.
Boil about 10 cups of water with 2 teaspoons of salt. Blanch the watercress until wilted, 30 - 40 seconds.
Quickly remove it from the pot, and shock in cold water to stop the cooking.
Drain, and gently squeeze out excess water. Run the knife through a couple of times to cut them into 2 to 3-inch lengths.
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.