Time 5 minutes

Serving 2

• ¼ cup fresh lemon juice
• 2 tbsp. plus 1 tsp. toasted sesame oil
• 1 tbsp. soy sauce
• 1 tbsp. toasted sesame seeds
• 1 tsp. gochugaru (Korean red pepper flakes
• 1 tsp. packed dark brown sugar, preferably from Okinawa
• 1 clove garlic, minced
• 8 oz. watercress

Step 1
In a large bowl, whisk lemon juice with sesame oil, soy sauce, sesame seeds, gochugaru, sugar, and garlic. Add watercress and toss until evenly coated. Transfer to a bowl and serve immediately.