This watercress and mung bean sprout side dish is very nutritious and simple to make. Since it does not have that many seasonings, its unique flavor comes from the watercress and mung bean sprouts. This is very simple and it tastes best when it is fresh, so usually this dish is made and served right before a Korean meal as a side dish. In my personal opinion, the flavor of the watercress can help increase your appetite, so it can be good as an appetizer also. If you are using leftover side dishes or vegetables for your bibimbap, this is also a perfect addition.
Yield: 1 Cup
Short Korean Lesson
- MiNaRi (미나리) = Watercress
- SukJu (숙주) = Mung Bean Sprout
- 1 Handful Watercress (4 oz)
- 5 oz Mung Bean Sprouts
- 1 tsp Minced Garlic
- ½ tsp Salt
- ½ tsp Sesame Seeds
- 1 tsp Sesame Oil
Clean 1 handful of watercress and remove any bad parts from the ends. Cut them into 2 inch pieces.
Prepare 5 oz of mung bean sprouts. Remove any bad parts and rinse them gently.
In boiling water, cook the mung bean sprouts for about 3 minutes on high.
In boiling water, cook the watercress for about 20 seconds on high with a ½ tsp of salt. The salt helps to keep the color nicely green.
After you are done cooking the watercress, quickly put the cooked watercress into cold water. Set it aside for few minutes until the watercress cools. The cold water also helps to keep the color nicely green.
Squeeze out the water from both the watercress and the mung bean sprouts.
In a bowl, combine the watercress, mung bean sprouts, 1 tsp of minced garlic, ½ tsp of salt, ½ tsp of sesame seeds, and 1 tsp of sesame oil.
Mix everything together gently.
Wow, the color is beautiful. I think I can smell the watercress and sesame oil just looking at this picture. 😉 Yum~~~ I hope you will like this recipe, especially if you are a vegetarian. Try it someday. 😉