Jellyfish Salad: A Refreshing and Chewy Delight
[Chuseok Holiday Special] Refreshing Jellyfish Salad (Haepari Naengchae)
Elevate your Chuseok feast with this visually stunning and invigorating Jellyfish Salad. Amidst the rich and savory holiday dishes, this salad offers a bright, palate-cleansing contrast, much like a fresh salad. The delightful chewiness of the jellyfish, combined with vibrant vegetables and tender egg, creates a dish that is as pleasing to the eye as it is to the palate.
Main Ingredients- 400g Salted Jellyfish
- 1 Cucumber
- 2 Eggs
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
Jellyfish Marinating Ingredients (Ratio)- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
Cooking Instructions
Step 1
Gather the core ingredients for your Jellyfish Salad: the chewy jellyfish, crisp cucumber, colorful bell peppers, and soft eggs. These elements will come together to create a harmonious flavor profile.
Step 2
Soak the salted jellyfish in cool water for about an hour to remove excess saltiness. Changing the water halfway through will help achieve a more balanced flavor. Properly desalinating the jellyfish is key to highlighting its natural texture and taste.
Step 3
Once the saltiness is reduced, briefly blanch the jellyfish in water heated to 70°C (158°F). A simple way to achieve this temperature is to bring water to a rolling boil, then add a cup of cold water and immediately turn off the heat. This method ensures the jellyfish remains pleasantly firm without becoming tough.
Step 4
Immediately after blanching, rinse the jellyfish under cold running water to cool it down completely. This step is crucial for maintaining its delightful chewiness and ensuring it stays fresh rather than becoming mushy.
Step 5
After squeezing out any excess water from the jellyfish, mix it with the marinating ingredients in a 1:1 ratio of vinegar to sugar. Gently toss to combine, ensuring the jellyfish is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to penetrate.
Step 6
As the jellyfish absorbs the marinade, you’ll notice it gradually becoming more translucent. This visual change indicates that the flavors have beautifully infused into the jellyfish.
Step 7
Prepare the mustard sauce by combining the ingredients in the specified ratios. Mix 1 tablespoon of vinegar, 1 tablespoon of sugar, 2 tablespoons of minced garlic, 1 tablespoon of water, 1 tablespoon of sesame oil, and 1/5 tablespoon of salt. Stir well until smooth. For a touch of pungency, you can add a pinch of mustard paste – adjust to your preference.
Step 8
Lightly fry two eggs in a pan to create thin omelets. Once cooled, slice them finely into julienne strips for garnish.
Step 9
For a simple steamed egg custard, place the egg yolks in a small bowl, mix with an equal amount of water (1:1 ratio), and add a pinch of salt. Microwave for about 1 minute until just set. This is a much quicker alternative to traditional steaming.
Step 10
Prepare the vegetables by deseeding the cucumber and bell peppers, then slicing them into fine julienne strips. Arrange the julienned cucumber, bell peppers, and egg omelet strips artfully around the edge of a serving dish. Place the marinated, translucent jellyfish in the center.
Step 11
Drizzle the prepared mustard sauce evenly over the jellyfish. Ensure the sauce coats all the ingredients, allowing the flavors to meld.
Step 12
Garnish the salad with fresh lemon slices or a few delicate green leaves. The bright citrus aroma will further enhance the overall freshness of the dish.
Step 13
Serve the microwave-steamed egg custard as a side. For an extra touch of elegance, garnish it with thinly sliced shiitake mushrooms, julienned carrots, or leftover egg white omelet strips. (This is an optional step but makes for a more complete presentation.)
Step 14
This Jellyfish Salad is not only a healthy and simple option for brunch but also serves as an exceptional salad to balance out the heartier dishes on your Chuseok table.
Step 15
Just before serving, gently toss the salad to combine the sauce with the jellyfish and vegetables. Portion into individual serving dishes and enjoy the exquisite blend of fresh ingredients and tangy mustard dressing.
Step 16
Pairing the refreshing Jellyfish Salad with the soft, steamed egg custard creates a more satisfying and flavorful meal. It’s a wonderful way to add depth and variety to your holiday dining experience.
