Salted Jellyfish Recipe

Rinse and desalinate

Place the prepared salted jellyfish in a large bowl. Rinse under cold running water, swishing gently to remove surface salt. Drain and refill the bowl with cold water. Repeat rinsing 2–3 times until the water is noticeably less salty and clearer (taste a small piece—aim for mild salinity).

Soak and cool

After rinsing, cover the jellyfish with fresh cold water and add the ice cubes. Let it soak for 15–20 minutes to firm the texture and further reduce saltiness. Drain thoroughly in a colander and pat dry with paper towels. If the jellyfish comes in large pieces, slice or julienne it into 3–5 mm strips.

Combine dressing ingredients

In a small bowl, whisk together light soy sauce, black or rice vinegar, sesame oil, warmed peanut or neutral oil (if using), sugar, salt, and white pepper until sugar dissolves. Taste and adjust balance so the dressing is tangy-salty with a hint of sweetness. If you want heat, add chili oil or a little sliced fresh red chili now.

Prepare aromatics and vegetables

Finely mince the garlic, thinly slice the scallion greens on a bias, chop cilantro if using, and julienne and lightly salt the cucumber then squeeze out excess moisture. Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant, then cool.

Toss jellyfish with dressing

Place the drained, julienned jellyfish in a large mixing bowl. Add the minced garlic, sliced scallions (reserve a few for garnish), cucumber, and cilantro. Pour the dressing over the jellyfish and toss gently but thoroughly with tongs or chopsticks so everything is evenly coated. Let the mixture sit 5–10 minutes at room temperature to allow flavors to marry.

Finish and serve

Give the salad one final toss, transfer to a serving plate, sprinkle toasted sesame seeds and the reserved scallion slices on top. Serve chilled or at cool room temperature as a starter or as part of a seafood cold plate.