Main ingredients 🥩
watercresssoy sauceplum syrupapple vinegarVietnamese bird's eye chili
Lim Sung-geun's Watercress Pickle
A simple and quick pickle recipe that preserves the crisp texture and fresh aroma of watercress using a no-boil, ready-made seasoning sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy fresh, fragrant seasonal watercress in a unique way and store it longer
- ⭐ People looking for a practical pickle recipe without the hassle of boiling the seasoning
Ingredients needed 🛒4 servings
- appropriate amount of watercress
- salt 1 tablespoon
- soy sauce 1 cup
- plum syrup 0.5 cup
- apple vinegar 0.5 cup
- sugar 0.5 cup
- water 1 cup
- Vietnamese bird's eye chili 10 (or 3–4 green chili peppers)
Recipe 🍳
- Bring plenty of water to a boil, add 1 tablespoon of salt, and blanch the watercress for about 30 seconds. Immediately rinse under cold water.
- Squeeze out as much moisture as possible from the blanched watercress by hand.
- In a bowl, mix together 1 cup soy sauce, 0.5 cup plum syrup, 0.5 cup apple vinegar, 0.5 cup sugar, and 1 cup water to make the dressing.
- Cut 10 Vietnamese bird's eye chilies in half and add them to the dressing, mixing well.
- Pour the prepared dressing evenly over the squeezed watercress and mix thoroughly. Ready to eat immediately without aging.
- Blanch watercress in salted water for 30 seconds, then rinse under cold water.
- Squeeze out as much moisture as possible from the watercress.
- Mix soy sauce, plum syrup, vinegar, sugar, and water to make the dressing.
- Add chilies to the dressing and pour over the watercress to finish.
Cooking tips 💡
- Adding salt when blanching raises the water temperature and helps preserve the vibrant green color of the greens.
- Since this pickled vegetable doesn’t require boiling the dressing, be sure to squeeze out all excess moisture from the watercress—otherwise the flavor may turn too mild.
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