Kim Dae-seok's Jellyfish Cold Salad

• soaked jellyfish 400g
• flour 1 tablespoon full
• dried wood ear mushrooms 15g
• red bell pepper 1/4 piece
• yellow bell pepper 1/4 piece
• half onion
• imitation crab sticks 3 pieces
• cucumber 1 piece
• half lemon
• mustard powder 1 tablespoon
• water 1.5 tablespoons
• sugar 3 tablespoons (1 tablespoon for marinating + 2 tablespoons for sauce)
• salt 1.5 tablespoons (1 tablespoon for marinating + half tablespoon for sauce)
• vinegar 1 tablespoon (for marinating)
• double-strength vinegar 5 tablespoons (for sauce)
• brewed soy sauce half tablespoon
• minced garlic 1 tablespoon
• minced ginger half tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Soaking jellyfish and wood ear mushrooms in flour helps eliminate their characteristic salty odor and impurities effectively.
• Avoid overcooking jellyfish in hot water—adding half a cup of cold water to the boiling pot lowers the temperature slightly, and blanching for only 10 seconds preserves its crisp texture.
• Steaming mustard powder after mixing with water enhances its spicy, pungent flavor .
• Always marinate the jellyfish with sugar, salt, and vinegar before combining with the sauce to ensure even flavor absorption and depth.

Recommended for 🙋

• ⭐Those looking to prepare an elegant appetizer perfect for housewarmings, holidays, or home parties with both visual appeal and great taste.
• ⭐Anyone wanting to master the classic jellyfish cold salad with a clean, crisp texture and no fishy aftertaste.