How to make good cold jellyfish salad with holiday table setting
3 serving
Within 90 minutes
행운77
Ingredients
  • Jellyfish
    500g
  • Cucumber
    1ea
  • Crammy
    90g
  • Sugar
    3spoon
  • Vinegar
    3spoon
  • crushed garlic
    2spoon
  • Salt
    1/2spoon
  • Sugar
    4spoon
  • Vinegar
    4spoon
Cooking Steps
STEP 1/11
Rub the washed jellyfish several times in running water and soak it in cold water for about an hour to remove salt.
STEP 2/11
500g of salted jellyfish, 278g! It's almost halved in weight It's time to remove the salt from the jellyfish
STEP 3/11
When the water boils, turn off the heat, boil the jellyfish after about 2 minutes, and rinse it with cold water. Jellyfish don't shrink from blanching in 70 to 80 degrees of water, and it can bring out its unique texture Rub the stockings with your hands and rinse them several times to remove the unique smell
STEP 4/11
Season the watery jellyfish with sugar and vinegar equivalents. I cut the sugar that came up and added 3 spoons of vinegar
STEP 5/11
Put it in an airtight container and refrigerate it. It's good to prepare it beforehand so that it's seasoned well and gives more texture
STEP 6/11
Make garlic sauce with minced garlic, salt, sugar, and vinegar. Garlic is important when it comes to garlic sauce You need to use a knife to make it more clean
STEP 7/11
Dissolve sugar and salt well and let it mature for about 30 minutes, then add 1 spoon of sesame oil just before eating. Garlic sauce is cumbersome, but it takes some time to ripen The spicy taste of garlic remains right after making it, but after aging, the spicy taste disappears and you can feel the cleanness and coolness Make it before you shred the ingredients
STEP 8/11
Shred the cucumber and tear the crami to the grain to prepare.
STEP 9/11
When you're done preparing the ingredients, put cucumber and creamy in a bowl...
STEP 10/11
The seasoned jellyfish take out the stagnant water, take out only the jellyfish, and mix it with a little garlic sauce to serve them. You mix it with sesame oil in the garlic sauce
STEP 11/11
Serve with garlic sauce.It's good to put cold vegetables separately because the water comes out of the vegetables if you put the sauce in advance
There are a lot of people who like cold jellyfish salad because of the chewy texture It's one of my favorite ingredients to value texture in the taste of food. Last summer, I bought a bag of jellyfish to eat it with jokbal naengchae, which I liked to eat, and it still remained in the refrigerator. Even if I order jokbal, I need a few pieces left to make jokbal naengchae, but thanks to my family's great appetite, there is no time left... So I had no choice but to make cold vegetables with jellyfish
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