Haepari Naengchae, Chilled Barrel Jellyfish Salad with Mustard and Vinegar (Korean Tradition)

Pasos

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. When ready to serve, arrange the salad in a chilled serving dish. Sprinkle with sesame seeds. Serve immediately as an appetizer, with chopsticks.
9. 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.