Watercress Namul

Mulnaeng-e Namul

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Preparation info
  • Serves

    2 to 4

    • Difficulty

      Easy

Appears in
Korean Home Cooking: Classic and Modern Recipes

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

Method

  1. 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.
  2. Roughly chop the watercress and tran