A classic Korean salad made with rehydrated barrel jellyfish, crisp vegetables, and a spicy mustard-vinegar dressing. Refreshing and light, it is served as an appetizer at festive meals.
Ingredients
- 100 g dried barrel jellyfish (haepari)
- 1 l cold water (for soaking)
- 1 piece cucumber
- 1 piece carrot
- 10 g fresh chives
- 1 clove garlic
- 15 ml soy sauce
- 30 ml rice vinegar
- 5 g mustard powder (preferably Korean)
- 5 g white sugar
- 2 g fine salt
- 1 tsp sesame oil
- 5 g white sesame seeds
Method
- Rinse the dried barrel jellyfish in cold water to remove the surface salt. Place it in a large bowl and cover with cold water (1 L). Soak in the refrigerator for at least 6 hours, ideally overnight, until completely rehydrated and supple to the touch. Change the water once halfway through soaking.
- Drain the rehydrated barrel jellyfish. Cut it into strips about 0,5 cm wide and 5 cm long. Set aside in a salad bowl filled with ice water to firm the texture (at least 15 minutes).
- Peel the carrot and cut it into fine julienne (3-4 cm long and 2 mm thick). Wash the cucumber (without peeling it) and cut it into fine julienne of the same dimensions. Snip the chives into 2 cm lengths. Finely mince the garlic clove.
- Prepare the dressing: in a small bowl, mix the mustard powder with 1 c.à.s warm water (15 ml) to form a smooth paste. Let it rest for 5 minutes to develop its heat. Add the soy sauce, rice vinegar, sugar, salt, and minced garlic. Whisk until the sugar has completely dissolved. Stir in the sesame oil.
- Drain the barrel jellyfish thoroughly, gently pressing it with your hands to remove excess water. Transfer it to a large salad bowl. Add the carrot and cucumber julienne, along with the chives.
- Pour the dressing over the vegetables and jellyfish. Toss gently with two chopsticks or a silicone spatula to coat everything without damaging the jellyfish strips.
- Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors can meld and the dish can become thoroughly chilled.
- When ready to serve, arrange the salad in a chilled serving dish. Sprinkle with sesame seeds. Serve immediately as an appetizer, with chopsticks.
- Tasting note: this salad is traditionally enjoyed at the beginning of a meal, on its own or with other banchan (Korean side dishes). It keeps for 1 day in the refrigerator but loses some of its crunch.
Nutrition
Per serving
- Energy
- 55.2 kcal
- Protein
- 2.47 g
- Carbohydrate
- 5.65 g
- Fat
- 2.09 g
- Fibre
- 1.38 g
- Calcium
- 25.36 mg
- Iron
- 0.37 mg
- Magnesium
- 13.96 mg
