Refreshing Jellyfish Salad
Refreshing Jellyfish Salad
Easy Jellyfish Salad using Japchae Ingredients for Chuseok
A must-have dish for Chuseok gatherings! This refreshing jellyfish salad is made effortlessly by simply adding jellyfish to your existing Japchae ingredients. The chewy jellyfish, crisp vegetables, and savory egg garnish create a delightful appetizer that will whet your appetite.
Main Ingredients- 500g Jellyfish
- 2 Shiitake Mushrooms
- 1 Cucumber
- 1/3 Carrot
- 4 Eggs
Refreshing Sauce- 4 Tbsp Vinegar
- 2 Tbsp Omija Berry Juice
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 3 Tbsp Mustard
- 2 Tbsp Plum Extract
- 4 Tbsp Vinegar
- 2 Tbsp Omija Berry Juice
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 3 Tbsp Mustard
- 2 Tbsp Plum Extract
Cooking Instructions
Step 1
First, let’s prepare the jellyfish. Drain the brine from the packaged jellyfish and rinse it thoroughly under running water several times to remove excess salt. Soak the jellyfish in a bowl of water for 2-3 hours, changing the water 4-5 times during this period for best results. Finally, add 3 tablespoons of vinegar to the water and soak for another 30 minutes. This step will make the jellyfish plump and remove any lingering odor.
Step 2
Prepare the shiitake mushrooms by removing the stems. Thinly slice the caps lengthwise into fine julienne strips. Sauté the julienned shiitake mushrooms in a pan with a little perilla oil (deulgireum). Season lightly with salt, then spread them out on a plate to cool. This process enhances the mushroom’s flavor and texture.
Step 3
For the cucumber, use the back of your knife to gently scrape off the bumpy skin, then slice it thinly lengthwise (you can peel it first if you prefer, but scraping is common). Julienne the cucumber. Julienne the carrot to a similar thickness. Slicing all vegetables to a similar thickness ensures even cooking and a beautiful presentation.
Step 4
Prepare the egg garnish by making thin egg crepes. Separate the egg yolks and whites, and cook each into a thin crepe. Once cooled, julienne them finely. The egg garnish adds vibrant color and complements the overall flavor profile.
Step 5
Now, let’s briefly blanch the jellyfish. In a pot, bring 700ml of water and 3 tablespoons of vinegar to a boil. Once the water starts simmering with small bubbles, add the prepared jellyfish and blanch for exactly 10 seconds. Immediately remove the jellyfish from the hot water. Be careful not to overcook, as it can make the jellyfish tough.
Step 6
Immediately rinse the blanched jellyfish under cold running water. Gently rub the jellyfish with your hands while rinsing to remove any remaining impurities and saltiness. Rinse 3-4 times until clean.
Step 7
Cut the jellyfish into bite-sized pieces. Then, mix in 2 tablespoons of vinegar, 2 tablespoons of plum extract, and a pinch of salt. Gently toss to marinate. Marinating beforehand allows the flavors to penetrate the jellyfish, making it more delicious.
Step 8
Arrange the prepared shiitake mushrooms, julienned cucumber, julienned carrot, and egg garnish attractively around the edge of a large serving plate or bowl. Place the marinated jellyfish in the center. This completes your delicious jellyfish salad! Drizzle with the prepared sauce just before serving and enjoy.
