Wash the watercress thoroughly. 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. Cut into 2 to 3-inch lengths.
As I mentioned in my sigeumchi namul post, namul is the general term that refers to a seasoned vegetable side dish. An infinite number of farm-grown or wild vegetables are used to make nauml dishes in Korea. One of my favorites, which can easily be found here in America, is watercress. I love its slightly bitter and peppery flavor.
Bring a large pot of water to boil with 6 cups of water and 2 teaspoons of salt. Blanch the watercress until wilted. (Dunk it in the boiling water for about 30 seconds and then quickly remove it). Quickly shock the blanched watercress in ice cold water. Drain the watercress and squeeze through to remove excess water.
When lightly cooked, watercress has that crunchy and chewy texture Korean namul is known for. Depending on where you are, you may often find this dish among many side dishes served at Korean restaurants. It is unbelievably easy to make and loaded with nutrients.