Preparing Watercress Garnish

mulnaeng-i jangsigmul 물냉이 장식물

Beat egg, season with salt and stir without letting it foam, and strain through a sieve.

Remove leaves of watercress, cut the stalks into 10-cm lengthwise, and skewer them at both ends.

Coat the skewered watercress with wheat flour then the beaten egg. Preheat a frying pan and oil, then pan-fry on low heat.

Cut the fried watercress into various shapes such as domino or diaper shapes, and garnish.


Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food