Chewy Jellyfish Salad (Haepari Naengchae) Perfect Recipe
How to Make ‘Jellyfish Salad’ & Jellyfish Salad Sauce Recipe!! Jellyfish Seasoned Dish^^
We’ve prepared a detailed recipe for ‘Jellyfish Salad,’ which boasts a wonderfully chewy texture. Enjoy this refreshing and tangy dish at home, just like you would at a restaurant!
Main Ingredients- 1kg Salted Jellyfish
- 1 large Cucumber
- 3 Imitation Crab Sticks
- 200g Shrimp
Special Jellyfish Salad Sauce- 5 Tbsp Sugar (approx. 75g)
- 5 Tbsp Soy Sauce (approx. 75ml)
- 5 Tbsp Vinegar (approx. 75ml)
- 1/2 cup Water (approx. 100ml)
- 1 Tbsp Perilla Oil (approx. 15ml)
- 4 Tbsp Hot Mustard Powder (prepared) (approx. 60ml)
- 1 Tbsp Minced Garlic (approx. 15g)
- 5 Tbsp Sugar (approx. 75g)
- 5 Tbsp Soy Sauce (approx. 75ml)
- 5 Tbsp Vinegar (approx. 75ml)
- 1/2 cup Water (approx. 100ml)
- 1 Tbsp Perilla Oil (approx. 15ml)
- 4 Tbsp Hot Mustard Powder (prepared) (approx. 60ml)
- 1 Tbsp Minced Garlic (approx. 15g)
Cooking Instructions
Step 1
First, shake off any excess salt from the 1kg of salted jellyfish. Then, soak it in cold water for 1 hour to thoroughly remove the saltiness and any unusual odor.
Step 2
Soak the 200g of shrimp in water as well. This preparation step helps keep the ingredients fresh and vibrant for cooking.
Step 3
Now, let’s make the special sauce that will bring the Jellyfish Salad to life. Start by measuring 5 tablespoons of sugar. Sugar not only adds sweetness but also enhances the overall flavors of the ingredients.
Step 4
Add 5 tablespoons of soy sauce. Soy sauce contributes umami and deepens the sauce’s flavor profile.
Step 5
Add 5 tablespoons of vinegar for a refreshing tang. The acidity from the vinegar makes the Jellyfish Salad even more crisp and palate-cleansing.
Step 6
Pour in 1/2 cup (about 100ml) of water. Water helps to adjust the sauce’s consistency, ensuring it coats all the ingredients evenly.
Step 7
Add 1 tablespoon of perilla oil for a nutty, rich aroma. Perilla oil adds a distinctly Korean flavor note to the dish.
Step 8
Incorporate 4 tablespoons of prepared hot mustard. You can adjust the amount of mustard according to your preference; if you enjoy a spicier kick, feel free to add a little more.
Step 9
Finally, add 1 tablespoon of minced garlic and whisk everything together until well combined and smooth, with no lumps. Your delicious Jellyfish Salad sauce is now ready!
Step 10
Blanch the 1kg of jellyfish in boiling water for exactly 10 seconds. Be careful not to overcook, as this will compromise its chewy texture.
Step 11
Immediately transfer the blanched jellyfish to a bowl of cold water to shock it. This rapid cooling helps to firm up the jellyfish and maintain its delightful chewiness.
Step 12
Briefly soaking the cooled jellyfish in fresh water again can help to further mellow any remaining distinct jellyfish aroma, resulting in an even cleaner taste.
Step 13
Wash the large cucumber thoroughly. Trim off the seedy core and then slice it into your desired shape, such as julienne or thin slices.
Step 14
Cut the 3 imitation crab sticks into pieces similar in length to the cucumber. Having all your ingredients prepped makes the final assembly quick and easy.
Step 15
Boil the prepared shrimp in water until they turn a vibrant pink. Drain them and let them cool slightly. With this step, all your ingredients for the Jellyfish Salad are ready!
Step 16
Arrange the cucumber and shrimp attractively on the bottom of a serving platter or bowl. Then, gently mix and pile the prepared jellyfish, remaining cucumber, and imitation crab sticks on top, paying attention to visual appeal.
Step 17
Drizzle the special salad sauce over the assembled ingredients just before serving, and enjoy! The delightful combination of chewy jellyfish, crisp vegetables, and succulent shrimp will surely please your palate. Enjoy your meal!
