Watercress Isn't Just for Luncheons

I don't even know what a watercress sandwich looks like.  When I see watercress, I think garlic and soy sauce, not crustless white bread.

I can get one bunch at the local grocery for $3.99 or at the Korean grocery for $.99.  And  I'll need about 3 bunches so I make sure to get plenty when I make the 45-minute trek over.

Soak it in salt water for a couple of minutes.  I hear that will help get rid of pesticides. Then rinse well under running water.

Boil just to get it wilted

Drain, and lay it on a big chopping board and cut the length into halves or thirds.  It'll be easier to eat.

Put a little water in the bottom of a large pan and let it come to boil.  Put in the watercress to blanch.  It'll only take a couple of minutes to just get it wilted.  Drain, and squeeze the water out as much as possible using your hands.

Now for the seasoning.  Watercress is very flavorful, so you don't need a lot.  I like to use a little of each:

• rice vinegar
• oyster sauce
• soy sauce
• sesame oil
• garlic powder
• sprinkle of sugar

Mix them in a small bowl and then pour over the watercress to taste.  Place in a serving bowl and douse liberally with toasted sesame seeds.

I serve it Korean style with a meat, steamed rice, radish kimchee (깍 두 기) and dried laver.

Then eat.  Here, let my son show you how: