Jellyfish and Chicken Cold Salad with a Zesty Mustard Dressing
Create a Refreshing Jellyfish and Chicken Cold Salad with a Tangy Mustard Dressing – A Perfect Summer Dish, Ideal for Hosting Guests, Housewarming Parties, and as a Delicious Appetizer!
Beat the summer heat with this invigorating Jellyfish and Chicken Cold Salad! Featuring a delightful balance of zesty mustard, sweet, and sour notes from vinegar and sugar, this dish is sure to awaken your appetite. It’s a fantastic choice for a summer delicacy, elegant guest gatherings, or even as a delightful accompaniment to drinks!
Jellyfish Marinade- Salted jellyfish 350g
- Vinegar 4 Tbsp
- Soy sauce 2 Tbsp
- Plum extract 1 Tbsp
- Sugar 1/3 Tbsp
Tangy and Sweet Cold Salad Dressing- Korean mustard paste 1.5 Tbsp
- Soy sauce 3 Tbsp
- Cooking sake (Mirin) 2 Tbsp
- Plum extract 2 Tbsp
- Oligosaccharide 2 Tbsp
- Sugar 5 Tbsp
- Lemon juice 1.5 Tbsp
- Salt 1 tsp
- Vinegar 12 Tbsp
- Minced garlic 1.5 Tbsp
Fresh Vegetables and Chicken- Red bell pepper 1/3
- Yellow bell pepper 1/3
- Green bell pepper (Piman) 1/3
- Onion 1/2
- Cucumber 1/3
- Chicken thigh or breast meat, a portion
- Korean mustard paste 1.5 Tbsp
- Soy sauce 3 Tbsp
- Cooking sake (Mirin) 2 Tbsp
- Plum extract 2 Tbsp
- Oligosaccharide 2 Tbsp
- Sugar 5 Tbsp
- Lemon juice 1.5 Tbsp
- Salt 1 tsp
- Vinegar 12 Tbsp
- Minced garlic 1.5 Tbsp
Fresh Vegetables and Chicken- Red bell pepper 1/3
- Yellow bell pepper 1/3
- Green bell pepper (Piman) 1/3
- Onion 1/2
- Cucumber 1/3
- Chicken thigh or breast meat, a portion
Cooking Instructions
Step 1
Soak the salted jellyfish in water for about 1 hour to remove excess salt. Afterward, rinse it again in lukewarm water with a little vinegar for another 10 minutes to further eliminate any residual saltiness and unpleasant odors.
Step 2
Blanch the prepared jellyfish in boiling water for approximately 10 seconds. Be careful not to overcook, as this will result in a mushy texture! Immediately after blanching, rinse the jellyfish under cold running water to cool it down, which helps maintain its crisp, chewy texture.
Step 3
Drain the rinsed jellyfish well and gently toss it with 4 Tbsp of vinegar, 2 Tbsp of soy sauce, 1 Tbsp of plum extract, and a small pinch of sugar. This step seasons the jellyfish, adding a subtle depth of flavor.
Step 4
Boil the chicken thigh or breast meat until cooked through. Once cooled slightly, shred it into bite-sized pieces along the grain. Wash the cucumber, then thinly julienne the outer peel, discarding the seedy core. Wash and seed the red and yellow bell peppers and the green bell pepper (piman), then julienne them to a similar thickness as the cucumber. Thinly slice the half onion. Arrange all the prepared ingredients, including the shredded chicken and julienned vegetables, attractively on a serving platter.
Step 5
Now, let’s prepare the delicious dressing. In a bowl, combine 1.5 Tbsp of Korean mustard paste, 3 Tbsp of soy sauce, 2 Tbsp of mirin (cooking sake), 2 Tbsp of plum extract, 2 Tbsp of oligosaccharide, 5 Tbsp of sugar, 12 Tbsp of vinegar, 1.5 Tbsp of lemon juice, 1 tsp of salt, and 1.5 Tbsp of minced garlic. Whisk everything together until the sugar and salt are completely dissolved. You can adjust the amount of mustard to your preference.
Step 6
Place the marinated jellyfish in the center of the platter, on top of the arranged vegetables and chicken. This presentation adds a fresh and appealing touch to the dish.
Step 7
Finally, drizzle the prepared tangy and sweet mustard dressing evenly over the jellyfish and vegetables. Since people have different preferences for the intensity of mustard flavor, adjust the amount of dressing poured according to your guests’ tastes. Gently toss everything together just before serving for the best flavor and texture.
