Korean Watercress Recipes

WATERCRESS NAMUL

Steps:

• 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.

KOREAN WATERCRESS

Steps:

• Wash watercress in cold water
• Cut off the bottom few inches of stem leaving the rest intact
• Boil water. Add a pinch of salt
• Drop watercress into salted boiling water for forty-five seconds
• Drain immediately and transfer to an ice water bath or gently run very cold water over vegetable until cooled and cooking has stopped
• Lightly dry watercress, use scissors to snip into bite sized pieces
• Toss with the sesame oil, adding a bit more to taste if desired
• Set onto platter and top with sesame seeds and red pepper flakes
• For a little added flavor combine the soy sauce with the sugar and stir to dissolve, add in the sesame oil then dress the greens before continuing to top with the sesame seeds and red pepper flakes

KOREAN BBQ SHORT RIBS (GAL-BI)

Steps:

• Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
• Preheat an outdoor grill for medium-high heat.
• Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.