Jellyfish Cold Salad with Radish Wraps
Elegant Jellyfish Cold Salad Wrapped in Pickled Radish
Looking for a sophisticated yet easy dish for guests or celebrations? This jellyfish cold salad, presented as elegant radish wraps, is perfect. It’s cost-effective, uses simple ingredients, and can be prepared quickly. Its attractive presentation makes it suitable for any special occasion, offering a delightful tangy and refreshing taste with a satisfying crunch.
Main Ingredients
- Jellyfish (prepared) 2 handfuls (approx. 150-200g)
- Pickled Radish Wrappers (Mu Saengchae) 70 sheets
- Cucumber 1
- Carrot 1
- Onion 1 (medium)
Vinegar Brine (for soaking & marinating jellyfish)
- Vinegar 9 Tbsp
- Sugar 3 Tbsp
- Cooking Wine (Mirin) 3 Tbsp
- Water 5 Tbsp
- Salt 1 pinch
- Vinegar 9 Tbsp
- Sugar 3 Tbsp
- Cooking Wine (Mirin) 3 Tbsp
- Water 5 Tbsp
- Salt 1 pinch
Cooking Instructions
Step 1
Wash the cucumber, carrot, and onion thoroughly. Julienne them into thin, uniform strips. Finely cut vegetables ensure a pleasant texture in the cold salad.
Step 2
Since jellyfish is usually preserved in brine, soak it in cold running water for at least 1 hour to remove excess salt. (If it’s still too salty, soak for longer.) Bring a pot of water to a rolling boil, then turn off the heat. Add a little cold water to slightly lower the temperature (around 80-90°C). Submerging jellyfish in boiling water can make it tough and rubbery. Briefly blanch the jellyfish in this slightly cooled, hot water. Immediately rinse under cold water several times to cool it down and remove any residual heat. Squeeze out excess water thoroughly. This crucial step ensures the jellyfish has a tender, pleasant texture and removes any unwanted odor. Overcooking will result in toughness or an unappealing texture.
Step 3
To prepare the vinegar brine, combine vinegar (9 Tbsp), sugar (3 Tbsp), cooking wine (3 Tbsp), water (5 Tbsp), and a pinch of salt in a microwave-safe bowl. Stir well and microwave for about 2 minutes, or until the sugar and salt are completely dissolved. (Adjust microwave time based on your appliance.) If you don’t have a microwave, you can gently heat the mixture over low heat, stirring until dissolved. Let the brine cool completely. Pour the cooled brine over the prepared jellyfish and mix well. Cover with plastic wrap and refrigerate for at least 1 hour to allow the jellyfish to marinate and absorb the flavors.
Step 4
Now, let’s make the mustard sauce. In a bowl, combine Korean mustard powder (3 Tbsp – add more if you prefer it spicier), vinegar (4 Tbsp), water (2 Tbsp), soy sauce (2 Tbsp), sugar (2 Tbsp), cooking wine (2 Tbsp), minced garlic (2 Tbsp), and sesame oil (2 Tbsp). Whisk everything together until smooth and well combined, ensuring there are no lumps of mustard powder. Drain the marinated jellyfish and add it to the bowl along with the julienned vegetables (cucumber, carrot, onion). Gently toss everything together until the ingredients are evenly coated with the mustard sauce. Be careful not to overmix, as this could mash the vegetables.
Step 5
Arrange the pickled radish wrappers attractively on a serving plate. Spoon a moderate amount of the jellyfish cold salad mixture onto the center of each radish wrapper.
Step 6
Gently fold the sides of the radish wrapper inwards towards the filling and roll it up to create a neat wrap. Your beautiful Radish Wrapped Jellyfish Cold Salad is now complete! While the process involves a few steps, it’s straightforward and can be accomplished easily. This dish is perfect for adding a touch of elegance and refreshing flavor to any special meal.
