Watercress Namul

Name: Watercress Namul (Mulnaeng-e Namul)
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: Fish sauce (optional); Freshly ground black pepper; 2 teaspoons minced garlic; 1 teaspoon toasted sesame seeds; 1 pound (455 g) watercress or spinach, tough stems removed; 1 tablespoon kosher salt; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 2 scallions, thinly sliced

Mulnaeng-e Namul

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This is the quintessential namul recipe. Most Koreans use spinach, but I like the flavor and slight bite of watercress. You can use whichever greens look fresh at the market.

Ingredients

1 pound (455 g) watercress or spinach, tough stems removed
1 tablespoon

Asia
Korea
Side dish
Starter
Vegan

Method

Bring a pot of lightly salted water to a boil and prepare a bowl of lightly salted ice water. Blanch the watercress in the boiling water for 45 seconds, then immediately remove it to the ice water. Move the greens around with your clean hands until cooled. Drain them immediately and squeeze all the water out with your hands.
Roughly chop the watercress and tran