aeriskitchen.com/2010/11/watercress-and-mung-bean-sprout-side-dish Read More... Chwinamul Bokkeum (Stir-fried Aster Scaber), Yukgaejang (Spicy Beef Soup with Vegetables), Japchae (Stir-Fried Starch Noodles with Beef and Vegetables), Jajangmyeon (Noodles in Black Bean Sauce). Hi! Heat oil in a skillet over medium heat. Transfer … An infinite number of farm-grown or wild vegetables are used to make nauml dishes in Korea. Eaten raw, it has a peppery taste. Mix well to combine and coat with seasoning. Drain and gently squeeze out excess water. (Dunk it in the boiling water for about 30 seconds and then quickly remove it). For this recipe, you'll be making the nurse's cap dumpling shape. It also has more calcium than milk and triple the amount of Vitamin E as lettuce. 1/2 teaspoon sesame seeds It tends to grow in damp ground, marshes or water. 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. Cook and stir carrots, ginger, and salt for 1 minute. Native Americans used watercress to treat liver and kidney trouble, particularly to dissolve kidney stones. 1 bunch watercress (about 6 – 8 ounces) Watercress has a number of reported health benefits. Animals and people have died after exposure. Watercress is a leafy green that you can find at most supermarkets these days. Once the liquid starts to bubble, reduce the heat to medium-low, cover and cook until the vegetables are tender, 30 minutes. However, minari should not be confused with mitsuba in grocery stores. of salt. Because of its water content, watercress is a low-calorie food, and it also has good portions of vitamins A and C. Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks. It is great in bibimbap as well. It's also grown in South Asia and in Italy. Blanch the watercress until wilted. When lightly cooked, watercress has that crunchy and chewy texture Korean namul is known for. Wash the watercress thoroughly. Several kinds contain oenanthotoxin, which is poisonous. 1/2 teaspoon minced garlic Cooking with Watercress. 1 bunch (about 6 to 8 oz) of watercress (washed and trimmed). Boil about 10 cups of water with 2 teaspoons of salt. I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Quickly remove it from the pot and shock in cold water to stop the cooking. Bring a large pot of water to boil with 6 cups of water and 2 tsp. Add the remaining ingredients and mix everything well, by hand. As I mentioned in my sigeumchi namul post, namul is the general term that refers to a seasoned vegetable side dish. Add the hot broth, salt and pepper. Let it sit for at least 10 minutes for the seasonings to seep into the watercress. While the … It's believed to help with sex drive, cure hangovers and even improve mental health conditions. I love its slightly bitter and peppery flavor. Because watercress contains a significant amount of iron and other minerals, it is often used as a blood purifier. Depending on where you are, you may often find this dish among many side dishes served at Korean restaurants. 1/2 teaspoon sesame oil But I can find taro any time of the year in New York City, so I often make the soup. Blanch the watercress until wilted, 30 – 40 seconds. But the Eastern version is not so different. Blanch the watercress until wilted, 30 – 40 seconds. One poisonous variety, O. crocata, looks like celery and has roots that resemble white carrots. Use this recipe to make minari or seasoned Korean watercress. Boil about 10 cups of water with 2 teaspoons of salt. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Interesting Facts About Watercress and Water Dropwort, Sauteed Bellflower Root - Doraji Namul Recipe, Spicy and Sweet Korean Chogochujang Dipping Sauce. Ingredients: Be sure to use regular ground chicken (not chicken breast) for the best flavor and texture. This peppery Korean vegetable dish is a popular namul (vegetable side) and ingredient in bibimbap, the mixed rice dish that's arguably the most famous Korean dish worldwide. It is also sometimes labeled as Chinese celery or Japanese parsley. Its iron content is higher than spinach. When added to this Vietnamese Meatball and Watercress Soup, it retains some of that peppery bite and it goes nicely with the other flavors of this soup. (Dunk it in the boiling water for about 30 seconds and then … One of my favorites, which can easily be found here in America, is watercress. Blanch the watercress until wilted. Bring a large pot of water to boil with 6 cups of water and 2 tsp. This kind of watercress is particularly dangerous because it looks like a number of edible plants. So, add this to your list of Korean side dishes! 1 scallion, chopped Minari is lively, simply seasoned, but with a lot of flavor like other bitter greens. Cut into 2 to 3-inch lengths. Peak season for taro in Korea is fall, so it’s customary to eat toran-guk during the Korean harvest festival of Chuseok. Watercress belongs to a genus of plants in the family Apiaceae. salt to taste (about 1/4 teaspoon). Main. of salt. If you're not yet ready to make Korean entrees, try making this watercress dish first and then work your way up to making Korean staples like bibimbap.If you're a Westerner, you may be completely unfamiliar with Korean watercress.