Kim Dae-seok's Jellyfish Cold Salad
A refreshing jellyfish cold salad that reduces the fishy saltiness and off-flavors using flour, with a sharp kick from steamed mustard powder.
Ingredients needed 3 servings
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 waterโadding 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.
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