Jellyfish Cold Salad

Name: Jellyfish Cold Salad
Total time: 1 h
Cuisine: Korean
Ingredients: Jellyfish 400g; Flour 1 tbsp; Salt 1/3 tbsp; 2x Vinegar 6 tbsp; Sugar 3 tbsp; Cucumber 1; Onion 1/4; Yellow paprika 1/4; Red paprika 1/4; Crab sticks 3 strips; Wood ear mushrooms 15g; Minced ginger 1/2 tbsp; Minced garlic 1 tbsp; Dark soy sauce 1/2 tbsp; Lemon 1/2 piece; Whole sesame seeds 1 tbsp; Mustard powder 1 tbsp

This is a jellyfish cold salad recipe created with Chef Kim Dae-seok's 31 years of know-how. It is a delicious dish that combines chewy jellyfish, fresh vegetables, and a special sauce.

KoreanSide Dish

⏱️ 60 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Jellyfish400g

Flour1 tbsp

Salt1/3 tbsp

2x Vinegar6 tbsp

Sugar3 tbsp

Cucumber1

Onion1/4

Yellow paprika1/4

Red paprika1/4

Crab sticks3 strips

Wood ear mushrooms15g

Minced ginger1/2 tbsp

Minced garlic1 tbsp

Dark soy sauce1/2 tbsp

Lemon1/2 piece

Whole sesame seeds1 tbsp

Mustard powder1 tbsp

Instructions

Wash the jellyfish thoroughly in cold water, add flour, and let it soak for 1 hour.

⏱️ 60m 0s

Dissolve flour in water for the wood ear mushrooms, and also rub the jellyfish well with flour.

Soak the wood ear mushrooms for 30 minutes, then blanch them in boiling water for 5 seconds and rinse in cold water.

Blanch the jellyfish in boiling water for 10 seconds, rinse in cold water, and let it soak for 20 minutes.

After removing the water from the jellyfish, season it with salt, 2x vinegar, and sugar.

To make the sauce, mix sugar, salt, minced ginger, minced garlic, dark soy sauce, 2x vinegar, and lemon.

Mix the wood ear mushrooms, seasoned jellyfish, and half of the sauce to complete the jellyfish cold salad.

Rinse the julienned cucumber in water, remove the moisture, and top it over the jellyfish cold salad.

Drizzle the remaining sauce over the jellyfish cold salad to finish.