Refreshing and Crunchy Jellyfish Salad (Haepari Naengchae)
Clean Out Your Fridge! Delicious Jellyfish Salad Perfect for Entertaining Guests
Tired of leftover vegetables languishing in your fridge? Today, we’re going to tackle that ‘fridge-cleaning’ culinary challenge! Our star dish is Haepari Naengchae, a refreshing jellyfish salad. On hot summer days, tangy, sweet, and slightly spicy flavors are just what the appetite calls for, and this dish delivers exactly that. It’s visually appealing and incredibly delicious, making it an excellent choice for entertaining guests or for a light, invigorating meal.
Main Ingredients
- 350g Salted Jellyfish
- 1/2 Cucumber
- 1/2 Carrot
- 1/4 Onion
- 4 Crab sticks (imitation crab)
- 1/4 Yellow bell pepper
- 1/4 Red bell pepper
Tangy Dressing
- 2 tsp Mustard paste (Korean mustard preferred)
- 2 tsp Soy sauce
- 1 Tbsp Sugar
- 1 tsp Vinegar
- Juice of 1/4 Lemon
- Pinch of salt
- 3 cloves Garlic, minced
- 2 tsp Mustard paste (Korean mustard preferred)
- 2 tsp Soy sauce
- 1 Tbsp Sugar
- 1 tsp Vinegar
- Juice of 1/4 Lemon
- Pinch of salt
- 3 cloves Garlic, minced
Cooking Instructions
Step 1
First, soak the salted jellyfish in cold water for about 2 hours to remove excess salt and soften it. Rinse thoroughly. Bring water to a boil, pour it over the jellyfish to blanch briefly (this helps remove any gamey smell and improves texture), then immediately rinse under cold water. Drain well and set aside in a colander to remove all excess moisture.
Step 2
Julienne all the vegetables into uniform strips, about 5-6 cm long. For the cucumber, it’s best to first cut away the seedy core before julienning to maintain a crisp texture. Julienne the carrot, red and yellow bell peppers, and onion. Cut the crab sticks into similar lengths. To mellow the sharpness of the onion, soak the julienned onion in cold water for about 5 minutes.
Step 3
In a bowl, combine all the dressing ingredients: mustard paste, lemon juice, soy sauce, minced garlic, sugar, vinegar, and a pinch of salt. Whisk well until thoroughly combined. Adjust the amount of mustard to your preference; if you like a stronger kick, feel free to add a little more.
Step 4
Arrange the prepared vegetables attractively in a circular pattern around the edge of a serving platter. Place the drained jellyfish in the center. Drizzle the tangy dressing over the top, or serve it on the side for guests to add as they please. Your delicious Haepari Naengchae is now ready to be enjoyed!
