Cover the jellyfish with 2 liters (2000 ml) of cold water and add ice cubes. Refrigerate and soak for 1 to 2 hours, changing the water once after 30–45 minutes. Taste a small piece after 1 hour to check saltiness; continue soaking until the texture is crisp but not overwhelmingly salty (total 1–3 hours depending on product).

Optional quick scrub

If the jellyfish has noticeable grit or an off-odor, sprinkle 1 tablespoon kosher salt over it and rub gently, then rinse thoroughly under cold water.

Drain and cut

Drain the jellyfish in a colander and spread on a cutting board. Trim any tough, dark edges. If pieces are large, cut into 1/4–1/2-inch (6–12 mm) wide strips. Pat lightly with paper towels to remove excess surface water.

Dressing & aromatics

Make the dressing

In a small bowl combine 2 tablespoons light soy sauce, 1 tablespoon black or rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon white pepper and 1/8 teaspoon ground star anise (if using). Stir until sugar dissolves. Add 1 teaspoon sesame oil and 1 teaspoon warmed neutral oil; the warmed oil helps release aromatics. Add the minced garlic and mix.

Flavor the jellyfish

Place the drained, cut jellyfish in a mixing bowl. Add the dressing and toss gently but thoroughly so the jellyfish strips are evenly coated. Taste and adjust: add up to 1 teaspoon more vinegar if it needs brightness, or up to 1 teaspoon more soy for saltiness (remember the jellyfish retains salt).

Add fresh aromatics

Fold in the thinly sliced scallion, chopped cilantro, toasted sesame seeds and optional sliced red chili. Let the dressed jellyfish sit for 5–10 minutes at cool room temperature (or in the fridge) to let flavors meld.

Assemble & serve

Arrange a bed of julienned cucumber or shredded lettuce on a serving platter. Mound the dressed jellyfish on top.

Finish with an extra drizzle of sesame oil if desired, scatter a few more sesame seeds and a little extra sliced scallion or cilantro for color. Serve chilled with lemon or lime wedges on the side to squeeze over just before eating.

Storage: Keep leftovers refrigerated in an airtight container for up to 2 days. The jellyfish will soften over time; best eaten the day prepared.