Korean Jellyfish Salad (Chilled Mustard Vinegar Dressed Cold Dish)
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Hot mustard hits the nose first, then the vinegar's tartness follows and leaves the mouth feeling cool and clean.
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The jellyfish is sliced thinly along the grain to match the cucumber and bell pepper strips. The dish is chilled in the fridge and eaten right away, before warmth can soften its crunchy snap. Familiar as a starter at Chinese restaurants in Korea, it is easy to make at home with ready-to-use jellyfish that has already been desalted and cooked according to the package.
Ingredients
Instructions
- 1
Follow the jellyfish package for desalting and any required heating.
Use ready-to-eat products as directed; if starting with salted jellyfish, complete its specified preparation first. Measure 200 g after preparation and draining. The listed preparation time starts with prepared jellyfish.
- 2
If the package requires heating, cool the prepared jellyfish promptly as directed.
Do not automatically give every product another 10-second blanch.
- 3
When the jellyfish is fully cold, squeeze out excess water and cut it into thin strips along the grain.
Julienne 0.5 cucumber and 0.5 bell pepper into 5cm strips so every bite has a similar size.
- 4
In a bowl, mix 2 tablespoons vinegar, 1 tablespoon sugar, and 1 teaspoon Korean mustard first.
Whisk until the sugar grains are no longer visible, then stir in 1 teaspoon sesame oil for a light finish.
- 5
Add the jellyfish, cucumber, and bell pepper to the dressing and toss lightly with chopsticks.
Do not press or crush the vegetables, since they release water easily; stop when everything is thinly coated and glossy.
- 6
Chill the dressed salad in the refrigerator for 10 minutes before serving.
Just before plating, turn it once so the dressing coats evenly, then serve immediately while the jellyfish is still cold, springy, and crisp.
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