Crispy and Delicious! How to Make Cold Jellyfish Salad (Haepari Naengchae)
Homemade Cold Jellyfish Salad Recipe: Healthy and Flavorful
Here’s a beloved dish that I haven’t made in a while: Haepari Naengchae, or cold jellyfish salad! Seeing a picture of it recently made me crave it instantly, so I whipped it up. The delightful chewy texture of the jellyfish combined with various fresh vegetables, all tossed in a sweet and tangy mustard dressing, is truly delicious. Feel free to add any other raw vegetables you have on hand – it’s a great way to use up whatever’s in your fridge! While jellyfish isn’t particularly high in nutrients, its ability to make you feel full makes it a great ingredient for a diet-conscious meal.
Salad Ingredients- 200g salted jellyfish
- 1/2 cucumber
- 1/3 red onion
- 10 cocktail shrimp
- 5cm carrot
- 1/2 red bell pepper
- 2 imitation crab sticks
- 2 eggs
- 2 Tbsp vinegar
- 1 Tbsp sugar
Mustard Sauce Ingredients- 1/2 Tbsp hot mustard paste
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1/2 Tbsp sesame oil
- A pinch of sesame seeds
- 1/2 Tbsp hot mustard paste
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1/2 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients. Wash the vegetables thoroughly under running water.
Step 2
Salted jellyfish is very salty on its own. You need to soak it in cold water for about 1 hour to remove excess salt. Changing the water halfway through will help.
Step 3
1. Julienne the cucumber, red onion, carrot, and bell pepper. Shred the imitation crab sticks into similar lengths as the vegetables. 2. Devein the cocktail shrimp (leaving the tails on) and blanch them in boiling water until they turn pink. 3. Whisk the eggs in a bowl with a pinch of salt, then make thin omelets in a pan. Once cooled, slice them into thin strips. 4. Soak the julienned red onion in water with a little vinegar for a few minutes to mellow its pungency, then drain well.
Step 4
Briefly dip the jellyfish in water heated to about 80°C (175°F) for just 10 seconds. This step helps to improve its chewy texture and makes it more palatable.
Step 5
Rinse the blanched jellyfish thoroughly under cold running water to stop the cooking and cool it down. Squeeze out any excess water, then toss it with 1 tablespoon of vinegar and 1 tablespoon of sugar. Let it marinate in the refrigerator for a bit.
Step 6
In a small bowl, combine all the mustard sauce ingredients. Whisk well until the sugar is dissolved and the sauce is smooth. Taste and adjust the seasoning if needed – you can add more vinegar or sugar to your preference.
Step 7
Arrange the prepared vegetables attractively on a large serving platter. For a visually appealing presentation, try to place ingredients with contrasting colors next to each other (complementary colors).
Step 8
Squeeze any remaining water from the marinated jellyfish and place it on top of the arranged vegetables. Arrange the blanched cocktail shrimp in a circle around the jellyfish for an even more appetizing look.
Step 9
Serve the beautifully prepared cold jellyfish salad at your table and enjoy this delightful meal!
