Watercress in Miso, Red Pepper Paste & Sesame Marinade

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   1.

2. 2

   Wash watercress.

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   In a large pot, add about 3 inches of water and bring it to a boil.

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   Once water boils, add watercress and cook in water for about 1 minute.

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   With a spoon, flip the watercress, so the top watercress submerges to the bottom, and all of the watercress is wilted.

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   Continue cooking but do not overcook the watercress.

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   When watercress is wilted, it should still be crunchy.

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   Total watercress cooking time should be about 2-3 minutes to retain crunchiness.

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   2.

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    In a colander, drain watercress.

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    With cold water, rinse watercress.

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    With your hands, squeeze excess water from watercress, and form it into round shaped balls.

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    With a knife, slice watercress into bite-sized pieces.

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    3.

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    Mince garlic and add it into a large bowl.

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    Add miso, red hot pepper paste, sesame oil, and sesame seeds.

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    With a spoon, mix the marinade well.

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    4.

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    Add cooked watercress into marinade, and, with your hands, toss watercress with marinade, making sure the marinade covers all of the watercress.

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    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.