Perfectly Tangy and Sweet Jellyfish Salad (Haepari Naengchae)
A Visually Stunning Jellyfish Salad: Master the Sweet & Sour Sauce and Learn the Secret to Flavoring Jellyfish from the Inside Out!
With its vibrant, multi-colored appearance, jellyfish salad is an indispensable dish for entertaining guests! We’re revealing the secret to cooking it to a perfectly bouncy texture and how to infuse the jellyfish with flavor right to its core! Finding it hard to gauge the right amount as it’s not usually a main dish? If you serve it as a sub-main alongside a hearty meat dish, 500-600g will be ample for 5-6 adults. I made a generous portion so we could enjoy it the next day. Feel free to adjust the quantities to complement your other dishes!
Jellyfish Salad Main Ingredient
- Salted jellyfish 1.3kg
Crisp and Fresh Assorted Vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cucumbers
- 1 carrot
- 1 onion
- 10 fresh perilla leaves
Appetizing Cold Salad Sauce
- 3 Tbsp prepared mustard (Yeon-gyeja)
- 9 Tbsp vinegar
- 3 Tbsp minced garlic
- 6 Tbsp sugar
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp salt
- 1.5 Tbsp plum extract (Maesilcheong)
- A little lemon juice
- A little toasted sesame seeds
Pickling Brine for Jellyfish Maturation
- 150g vinegar
- 200ml water
- 150g sugar
- 45g salt
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cucumbers
- 1 carrot
- 1 onion
- 10 fresh perilla leaves
Appetizing Cold Salad Sauce
- 3 Tbsp prepared mustard (Yeon-gyeja)
- 9 Tbsp vinegar
- 3 Tbsp minced garlic
- 6 Tbsp sugar
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp salt
- 1.5 Tbsp plum extract (Maesilcheong)
- A little lemon juice
- A little toasted sesame seeds
Pickling Brine for Jellyfish Maturation
- 150g vinegar
- 200ml water
- 150g sugar
- 45g salt
- 150g vinegar
- 200ml water
- 150g sugar
- 45g salt
Cooking Instructions
Step 1
Rinse the salted jellyfish a couple of times under running water, then soak it in fresh water for 1 to 3 hours to remove excess salt. Usually, 1 hour is sufficient. If you have a larger quantity, be sure to change the water midway through the soaking process to effectively draw out the salt.
Step 2
I used a pot lid to press down the parts of the jellyfish floating on the water, just in case they didn’t release enough salt. Since salted jellyfish can be safely tasted raw, you can tear off a small piece to taste and adjust the soaking time accordingly.
Step 3
While the jellyfish is soaking, prepare the pickling brine for its maturation. Combine the brine ingredients in a bowl and dissolve them in warm water, or microwave them briefly to ensure the sugar and salt are fully incorporated. This sweet and sour liquid will be key for flavoring.
Step 4
If you plan to serve the jellyfish salad today, start preparing the vegetables from step 5 to 10 now. (This can be done while the jellyfish is desalinating or the brine is cooling). If serving tomorrow, you can prep vegetables from step 4 to 10 on the day of serving. Once the jellyfish’s saltiness is reduced, proceed to step 11. I prepped everything the day before, so all I had to do the next day was arrange it on a platter!
Step 5
Peel the onion and slice it thinly into julienne strips. Soaking the julienned onion in cold water for a few minutes helps to mellow its sharp flavor, making it more pleasant and crisp in the salad.
Step 6
I used a mandoline slicer to julienne the carrot. If using a knife, be careful to avoid cutting yourself! First, slice the carrot thinly lengthwise, then cut those slices into fine julienne strips. Uniform strips ensure even cooking and a visually appealing presentation.
Step 7
I prepared two colors of bell peppers: red and yellow. Cut each pepper in half, remove the seeds and the white pith. Trim off the top and bottom ends, then flatten the halves and slice them into thin strips. Placing the cut side down against the cutting board can make slicing easier.
Step 8
Don’t discard the trimmings from the bell peppers! You can chop them up and use them in stir-fries like ‘Soya Bokkeum’ for a delicious side dish.
Step 9
Slice the cucumbers lengthwise into thin planks, then julienne them. Alternatively, you can use a vegetable peeler to create long, thin strips (돌려깎기), or if knife skills are a concern, a mandoline slicer will work perfectly.
Step 10
Wash the fresh perilla leaves thoroughly, pat them dry, fold them in half, and thinly slice them into chiffonade. The aromatic fragrance of the perilla leaves will enhance the overall flavor of the salad.
Step 11
The ideal water temperature for blanching jellyfish is around 60°C (140°F). If you don’t have a thermometer, bring water to a boil, then reduce the heat significantly or turn it off completely. Add the jellyfish and blanch for just 30 seconds. You know the temperature is right when small bubbles (뽀글뽀글) are just starting to rise. Avoid overcooking, as it can make the jellyfish mushy. Remove the jellyfish promptly after 30 seconds.
Step 12
Check if the volume of the blanched jellyfish has reduced by about half. Immediately rinse the blanched jellyfish under cold running water to cool it down. This step helps maintain its delightfully crisp and bouncy texture.
Step 13
Pour the pickling brine (prepared in step 3) over the cooled jellyfish, transfer it to an airtight container, and refrigerate for at least 1-2 hours to mature. I let mine mature until serving the next day, a full 24 hours, which allowed the sweet and sour flavors to deeply penetrate the jellyfish, resulting in an incredibly delicious salad! This aging process removes any lingering saltiness and adds a profound depth of flavor.
Step 14
Can you see the difference between the jellyfish before and after maturation in the brine? After absorbing the pickling liquid, the jellyfish transforms into a jelly-like, beautifully firm texture.
Step 15
Note: The mustard shown in the photo was not actually used in this recipe! Combine all the dressing ingredients listed below in a bowl and mix well. Ensure the prepared mustard (Yeon-gyeja) is thoroughly blended to create a smooth sauce. Feel free to adjust the amounts of sugar, vinegar, and mustard to suit your preference – make it sweeter, tangier, or even more pungent!
Step 16
Artfully arrange the prepared vegetables and the matured jellyfish on a serving platter. Drizzle generously with the freshly made sweet and sour sauce just before serving, and your vibrant jellyfish salad is complete! Enjoy a delightful meal with this wonderfully refreshing and flavorful jellyfish salad!
