Crisp and Refreshing Jellyfish Salad (Haepari Naengchae)
A Special Jellyfish Salad Recipe Loved by Family
Introducing a special jellyfish salad recipe learned from my sister. It’s easy to make using a store-bought sauce, and the combination of crunchy vegetables and chewy jellyfish is a refreshing dish that stimulates the appetite. It’s perfect for special occasions or entertaining guests.
Main Ingredients- 250g Salted Jellyfish
- 1/2 Cucumber
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/2 Green Bell Pepper
- 2 Crab Sticks
- 3 Tbsp Store-bought Cold Salad Sauce (or adjust to taste)
Brine Removal and Sweet & Sour Dressing for Jellyfish- 100ml Water
- 2 Tbsp Granulated Sugar
- 3 Tbsp Vinegar
- 1/2 tsp Salt
- 100ml Water
- 2 Tbsp Granulated Sugar
- 3 Tbsp Vinegar
- 1/2 tsp Salt
Cooking Instructions
Step 1
Place the salted jellyfish in a bowl and rinse thoroughly under running water multiple times. This helps to remove excess salt from the jellyfish.
Step 2
After rinsing, soak the jellyfish in cold water for over an hour to remove the saltiness. If the jellyfish is still too salty, changing the water and soaking it for about a day is recommended. (Tip: Thoroughly removing salt is a crucial step for a successful jellyfish salad.)
Step 3
Pour 1 liter of water into a pot and bring it to a boil over high heat.
Step 4
Once the water starts boiling, you’ll see small bubbles rising from the bottom of the pot.
Step 5
As soon as bubbles start to appear, add the prepared jellyfish to the pot and immediately turn off the heat. Gently stir with a spatula to ensure the jellyfish is evenly heated. (Tip: The ideal temperature for blanching jellyfish is around 80°C. Adding it directly to boiling water can make it tough, so it’s best to turn off the heat after boiling and let the residual heat cook it gently.)
Step 6
Drain the blanched jellyfish using a sieve and rinse it under cold running water to cool it down. This process helps to achieve a firmer, more pleasant texture.
Step 7
Now, let’s make the sweet and sour dressing for the jellyfish. In a bowl, combine 100ml of water, 2 tablespoons of granulated sugar, 3 tablespoons of vinegar, and 1/2 teaspoon of salt. Stir well until the sugar and salt are completely dissolved.
Step 8
Your delicious, sweet, and sour dressing is now ready.
Step 9
Add the drained jellyfish to the prepared dressing and let it marinate in the refrigerator for 1 to 2 hours. This step further mellows the saltiness and infuses the jellyfish with a pleasant sweet and sour flavor. (Tip: Marinate until the jellyfish loses its fishy odor and absorbs the refreshing vinegary taste.)
Step 10
Wash the cucumber, then use a peeler or knife to carefully remove the skin, avoiding the seeds. This way, you’ll retain the crispiness of the cucumber.
Step 11
Cut the peeled cucumber into thin julienne strips.
Step 12
Julienne the green bell pepper and the red and yellow bell peppers thinly, similar to the cucumber, to add color and texture.
Step 13
Remove the packaging from the crab sticks and cut them into three equal pieces lengthwise.
Step 14
Further shred or slice the three-piece sections of crab stick along the grain into thin strips for a better mouthfeel.
Step 15
In a large bowl, combine the julienned cucumber, green bell pepper, bell peppers, and the shredded crab sticks.
Step 16
Gently squeeze out any excess liquid from the marinated jellyfish and add it to the bowl with the prepared vegetables.
Step 17
Finally, add 3 tablespoons of store-bought cold salad sauce to the mixture.
Step 18
Gently toss all the ingredients together until evenly coated with the sauce. You can adjust the amount of sauce according to your preference. If you like it more sweet and sour, feel free to add a little extra.
Step 19
Arrange the well-mixed jellyfish salad attractively on a serving plate. Enjoy it chilled!
