Chilled jokbal and jellyfish salad
It's boring to just eat the leftover jokbal... That's why I made cold vegetables with jellyfish. Enjoy the refreshing and pungent taste before summer passes~~
3 serving
Within 30 minutes
신경꺼
Ingredients
  • pig hocks
    1/2bowl
  • Jellyfish
    1/2bowl
  • Paprika
    1/2ea
  • Cucumber
    1/2ea
  • Sesame leaf
    1/2ea
  • Mustard
    1T
  • Sugar
    4T
  • Vinegar
    5T
  • Soy sauce
    1T
  • Salt
    1/4t
  • crushed garlic
    1/2t
  • Sesame oil
    1/2t
  • Sesame
  • Sugar
    1T
  • Vinegar
    1T
  • Water
    1T
  • Salt
    5little
Cooking Steps
STEP 1/10
1. Make sure to prepare perilla leaves and cucumbers for vegetables and prepare the rest according to your preference.
STEP 2/10
Let's make sweet vinegar to marinate jellyfish first jellyfish.
STEP 3/10
After rinsing the jellyfish twice.. Put the water to blanch the jellyfish.
STEP 4/10
It's not boiling water.. It's warm. When it's hot and soft..In terms of temperature, 60 to 70 degrees is appropriate
Put the jellyfish in the hot water, blanch them slightly, and rinse them in cold water right away.
STEP 5/10
Drain on a sieve.
STEP 6/10
Dip it in sweet vinegar... You can prepare the rest of the ingredients.
STEP 7/10
Now make the mustard sauce.
Mustard sauce is.. I used a tube of mustard.
I put about 1T in the measuring sponge.
The rest of the vinegar. Sugar. Add soy sauce garlic and sesame oil..
STEP 8/10
Just a little bit of salt.. I'll put in 1/4 tons. Melt the sugar and beat the mustard well.
STEP 9/10
Put the finished mustard sauce in the refrigerator and eat it cold
STEP 10/10
Cut vegetables into pieces according to length and thickness and place them on a plate. On top of the vegetables, jokbal.. Drain the jellyfish soaked in sweet vinegar and place them together. Just before you eat it, you can sprinkle the cold mustard sauce on it
Soak jellyfish in sweet vinegar water for about 30 minutes, drain and place on vegetables. Jellyfish soaked in sweet vinegar is more chewy and seasoned and delicious.
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