Korean Jellyfish Salad (Chilled Mustard Vinegar Dressed Cold Dish)
Haepari-naengchae starts with salted jellyfish rinsed thoroughly in cold water to remove excess brine, then blanched in boiling water for about ten seconds to firm up its texture before being chilled. The jellyfish is cut into strips and tossed with julienned cucumber and bell pepper, then dressed in a mixture of vinegar, sugar, and Korean mustard that delivers a sharp nasal heat followed by bright acidity. A small drizzle of sesame oil ties the dish together with a nutty gloss. Served cold, the jellyfish maintains a distinctive crunchy, snappy bite that contrasts with the crisp vegetables.
Adjust Servings
Instructions
- 1
Rinse jellyfish thoroughly and soak for 15 minutes to reduce saltiness.
- 2
Blanch in boiling water for 10 seconds, then cool and drain well.
- 3
Julienne cucumber and bell pepper.
- 4
Mix vinegar, sugar, mustard, and sesame oil for dressing.
- 5
Toss jellyfish and vegetables with dressing and serve chilled.
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