Yeo Kyung-ok's Jellyfish Cold Salad
A tangy and sweet jellyfish cold salad made with a versatile garlic sauce that can also be used in salads, using a secret technique to blanch jellyfish without making it tough like rubber.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never boil jellyfish directly over fire, as it will shrink rapidly and become tough like rubber; always use hot water poured off the heat for gentle blanching.
- If the blanched jellyfish turns out too tough, don’t discard it—soaking it in water for a longer time will gradually reduce the saltiness and soften it again.
- The garlic sauce from this recipe works wonderfully not only with jellyfish but also as a dressing for chicken breast salad or various vegetable cold dishes.
Recommended for
- Those seeking a refreshing, tangy dish to revive their appetite on hot days.
- People needing an elegant and clean-looking appetizer for housewarming parties or holiday meals.
- Anyone who has repeatedly failed at making jellyfish cold salad due to toughness.
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