Watercress in Miso, Red Pepper Paste & Sesame Marinade

• 3 bunches Watercress
• 3 cloves Garlic
• 1 Tablespoon Red Miso (red Miso Is The Darker Colored Miso)
• 1 Tablespoon Red Hot Pepper Paste (this Is The Korean Red Hot Pepper Paste)
• 2 Tablespoons Sesame Oil
• 1 Tablespoon Toasted Sesame Seeds
• Rice For Serving

1. 1.
2. Wash watercress.
3. In a large pot, add about 3 inches of water and bring it to a boil.
4. Once water boils, add watercress and cook in water for about 1 minute.
5. With a spoon, flip the watercress, so the top watercress submerges to the bottom, and all of the watercress is wilted.
6. Continue cooking but do not overcook the watercress.
7. When watercress is wilted, it should still be crunchy.
8. Total watercress cooking time should be about 2-3 minutes to retain crunchiness.
9. 2.
10. In a colander, drain watercress.
11. With cold water, rinse watercress.
12. With your hands, squeeze excess water from watercress, and form it into round shaped balls.
13. With a knife, slice watercress into bite-sized pieces.
14. 3.
15. Mince garlic and add it into a large bowl.
16. Add miso, red hot pepper paste, sesame oil, and sesame seeds.
17. With a spoon, mix the marinade well.
18. 4.
19. Add cooked watercress into marinade, and, with your hands, toss watercress with marinade, making sure the marinade covers all of the watercress.
20. Serve with rice.
21. Serves 4.

garlic, red, red hot pepper, sesame oil, sesame seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/watercress-in-miso-red-pepper-paste-sesame-marinade/ (may not work)