Kim Dae-seok Chef's Watercress Stir-Fry
A traditional steamed dish made by steaming fragrant watercress stems coated with rice flour and perilla seed powder, along with cranberries, for 10 minutes—deliciously savory and aromatic.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using watercress leaves will make the rice cake sticky, so only use the stem (thick part) for a crisp, grainy texture.
- Use dry glutinous rice flour instead of wet, and adjust moisture with a spray bottle to prevent clumping and maintain texture.
- Poke multiple holes into the dough on the steamer with a wooden spoon to allow steam to circulate evenly and cook through completely.
- If cranberries are unavailable, dried currants can be used as a substitute.
Recommended for
- Those who want to enjoy the fresh fragrance of spring watercress in a rice cake or special snack.
- People who appreciate the rich, clean taste of perilla seed powder and glutinous rice flour.
- Parents looking to make thoughtful, healthy snacks for family members at home.
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