Haepari Naengchae (Chilled Jellyfish Salad) with Pungent Mustard Sauce
A special chilled dish of chewy jellyfish and crisp cucumber dressed in a pungent mustard sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sweet and tangy cold dish pairs pleasantly chewy jellyfish and crunchy cucumber with a sharp, pungent mustard dressing. Desalting the jellyfish, quickly scalding it, and marinating it in a sweet vinegar brine eliminates any unpleasant smell and makes it plump and bouncy. It makes an excellent dish for entertaining guests or serving as a bar snack.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Jellyfish200 g (after desalting)
- Cucumber1
- Red chili pepper1/2
- Whole garlic cloves3 cloves
Jellyfish marinade
- Water1/2 cup
- Vinegar2 tbsp
- Sugar2 tbsp
- Salt1 tsp
Mustard sauce
- Vinegar1 tbsp
- Sugar1 tbsp
- Salt1/2 tsp
- Prepared yellow mustard1/2–1 tbsp (tube)
- Toasted sesame oila very tiny amount
- Toasted sesame seedsa little
- Rinse salted jellyfish in water several times until no visible salt remains, then soak it in water for about 1 hour to remove the saltiness, changing the water occasionally.
- Finely mincing the garlic with a knife instead of crushing it prevents sticky juices from coming out, keeping the dish cleaner.
- Soaking the julienned cucumber in ice water and draining it right before serving makes it extra crisp.
Steps
Salt-preserved jellyfish is more than half salt.
First, rinse it several times in running water until no salt is visible.
Even after rinsing like this, it will taste extremely salty if you chew it.
Soak it in water for about 1 hour to draw out the salt, changing the water occasionally.
Once a fair amount of the saltiness has been removed, pour boiling water over the jellyfish, and as soon as it begins to shrink...
Immediately plunge it into cold water to cool, then drain thoroughly...
Place it in a bowl and marinate with 1/2 cup water, 2 tbsp vinegar, 2 tbsp sugar, and 1 tsp salt.
If you plan to serve it for dinner, prepping and marinating it in the morning to keep in the refrigerator will make it plump up, turn bouncy, and eliminate any unpleasant distinct jellyfish odor.
Julienne the cucumber, and finely chop the garlic and red chili pepper with a knife.
Rather than using minced garlic, finely chopping it like this prevents sticky sap from releasing, which I find makes it much cleaner and tastier.
If you soak the julienned cucumber in ice water and drain it right before serving, it becomes truly crisp and delicious.
Mix 1 tbsp vinegar, 1 tbsp sugar, 1/2 tsp salt, 1/2 to 1 tbsp prepared yellow mustard, a very tiny splash of toasted sesame oil, and a pinch of toasted sesame seeds to make the mustard sauce, then keep it chilled in the refrigerator.
If you really like a sharp, pungent kick, use 1 tbsp; if that feels too intense, adjust it down to 1/2 tbsp.
Keep both the sauce and the prepared ingredients chilled in the refrigerator right up until serving.
Spread the drained julienned cucumber across a serving plate,
top with the drained marinated jellyfish,
and finish by spooning the sauce over the top.
Ppunwife's tips
- If you are serving it for dinner, prepping and marinating it in the morning to keep in the refrigerator will cause it to swell, turn bouncy, and eliminate any unpleasant jellyfish odor.
- If you really enjoy a strong pungent kick, use 1 tbsp; if you prefer it milder, adjust it to 1/2 tbsp.
- Keep the sauce and prepared ingredients cold in the refrigerator until right before serving.
FAQ
How do you remove the odor from jellyfish and enhance its texture?
Pour boiling water over it, plunge it into cold water the moment it begins to shrink, and marinate it in a mixture of vinegar, sugar, water, and salt in the refrigerator to remove fishy odors and restore elasticity.
How can I maximize the crispness of the cucumber?
Soak the julienned cucumber briefly in ice water and shake off the moisture right before serving to make it far crisper.
Why chop the garlic finely instead of mincing it?
Finely chopping garlic with a knife releases less sticky sap, keeping the cold salad dressing much cleaner in appearance and flavor.
How do I adjust the sharpness of the mustard sauce?
If you prefer a sharp, pungent bite, add 1 tbsp of prepared yellow mustard; if that feels too strong, reduce it to 1/2 tbsp to suit your taste.
