Salted Jellyfish Recipe

Rinse and soak

Place the prepared salted edible jellyfish in a large bowl. Pour 4 cups cold water over the jellyfish and gently agitate. Let soak 20 minutes, then drain. Repeat soak-and-drain 2–3 times total or until the liquid runs much clearer and the jellyfish texture is crisp but not overly salty. Taste a small piece to judge saltiness.

Slice

After final draining, spread the jellyfish on a cutting board and pat dry with paper towels. Trim any very thick or rubbery pieces. Slice the jellyfish into 1/8–1/4-inch (3–6 mm) thin strips crosswise for easy eating. Place sliced jellyfish in a mixing bowl.

Mince the garlic finely and grate or julienne the ginger. Thinly slice the white and light-green parts of the scallions; reserve some green tops for garnish. If using cucumber, cut into matchsticks or thin rounds. Roughly chop cilantro if using.

In a small bowl, whisk together sesame oil, light soy sauce, rice vinegar, sugar, salt, and ground white pepper until sugar and salt dissolve. If using Sichuan peppercorn oil, stir it in now. Taste and adjust: the dressing should be balanced salty-savory with a hint of acidity and sesame aroma.

Add the minced garlic, grated ginger, and most of the sliced scallions to the dressing; reserve a little scallion and cilantro for garnish. Toss the sliced jellyfish with the dressing thoroughly so all strips are coated. Let the dressed jellyfish sit 10–15 minutes at room temperature (or refrigerate 20–30 minutes) to allow flavors to meld and the jellyfish to chill.

Before serving, taste and adjust seasoning if necessary (more vinegar for brightness, a pinch more sugar to counter sharpness, or a drop more sesame oil). Sprinkle toasted sesame seeds and remaining scallion and cilantro over the top. Serve immediately with cucumber if desired.