Chewy and Refreshing Jellyfish Salad (Haepari Naengchae)
Chewy and Refreshing Jellyfish Salad (Haepari Naengchae)
A Stunning Salad for Guests: Jellyfish Naengchae
A vibrant and elegant Jellyfish Naengchae that’s perfect as a refreshing salad for your guests. Its delightful chewy texture and bright flavors will surely impress.
Main Ingredients- 1 package salted jellyfish
- 1/2 cucumber
- 1/4 each of red and yellow bell peppers (or any colors available)
- 2 strips imitation crab meat (surimi)
- A little seasoned egg crepe (yolk and white separated)
Jellyfish Marinating Ratio- 1 Tbsp vinegar
- 1 Tbsp sugar
Zesty Mustard Sauce (Perfect Ratio)- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 tsp minced garlic
- 1 Tbsp water
- 1 tsp sesame oil
- 1/5 tsp salt
- A little prepared mustard (adjust to taste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
Zesty Mustard Sauce (Perfect Ratio)- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 tsp minced garlic
- 1 Tbsp water
- 1 tsp sesame oil
- 1/5 tsp salt
- A little prepared mustard (adjust to taste)
Cooking Instructions
Step 1
Let’s start with the foundation for a chewy and delicious Jellyfish Naengchae! Prepare 1 package of salted jellyfish.
Step 2
This step is crucial for removing excess saltiness. Soak the jellyfish in lukewarm water for at least 1 hour, or even longer, to draw out the salt. Changing the water a couple of times will help ensure thorough rinsing.
Step 3
After rinsing, it’s time for a quick blanch. Submerge the jellyfish in water heated to approximately 70°C (158°F) for just 15-30 seconds. Be careful not to overcook, as this can make the jellyfish tough. This gentle blanching enhances its delightful chewy texture.
Step 4
Immediately after blanching, rinse the jellyfish under cold running water to stop the cooking process and cool it down. This helps to firm up its wonderfully chewy consistency.
Step 5
Now, let’s marinate the jellyfish for optimal flavor. In a bowl, combine 1 tablespoon of vinegar and 1 tablespoon of sugar (or 2/3 tablespoon of sugar if you prefer less sweetness). Add the jellyfish and let it marinate in the refrigerator for at least 3 hours, or until it becomes translucent and nicely flavored. Gently toss it occasionally to ensure even marination.
Step 6
It’s time to prepare the colorful array of vegetables that will complement the jellyfish. Finely julienne the cucumber, bell peppers, and imitation crab meat. Prepare the egg crepe by pan-frying a thin layer of yolk and white separately, then julienning them as well. Mix these prepared ingredients together.
Step 7
Arrange the vibrant ingredients beautifully on a serving platter. Place the marinated jellyfish in the center and artfully arrange the julienned bell peppers, crisp cucumber, tender imitation crab meat, and egg crepes around it. Feel free to incorporate other fresh vegetables you have on hand!
Step 8
For a final touch of elegance and freshness, garnish with a slice of lemon. The bright citrus notes will elevate the overall flavor profile of the Jellyfish Naengchae.
Step 9
Voila! Your stunning and delicious Jellyfish Naengchae is ready to grace your table and impress your guests. The delightful chewiness of the jellyfish, the crispness of the vegetables, and the tangy-sweet sauce create a memorable culinary experience.
