So easy. So good. Learned to make this at a League of Kitchens class I took last week on Korean cooking. Wash watercress (2 bunches). Put in boiling water for 2 minutes. Drain and press out water. Chop. Put in about 1T sesame oil, 1T roasted sesame seeds, 2 chopped garlic cloves and salt to taste.
Garlic, Sesame Oil, Sesame Seeds, Spring Onions (Scallions), Watercress
Beef tallow in the forefront and lard in the back - bread service at WastED.
Our table "arrangement" at WastED. There were also bok choy and celery arrangements.
I never ever thought I would say this but ... I ate a fish head. Prepared by Nancy Silverton the guest chef tonight at WastED. But yes ... I ate a fish head.