Salted Jellyfish Recipe
Salted jellyfish have been eaten in China for more than a thousand years and China is the first country to process edible jellyfish (Rhopilema esculentum) for human consumption. Jellyfish is more than a gourmet delicacy in China; it is a tradition.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prepared jellyfish & brine
Dressing
Aromatics & garnishes
Method
Prepared jellyfish & brine
If using commercially salted (dried or pre-salted) jellyfish, rinse it under cold running water and soak to remove excess salt: place shredded jellyfish in a bowl, cover with 2 cups cold water and 1 cup ice, and soak for 20–30 minutes, changing the water once if it becomes very salty. Taste a small piece to confirm salt level. Drain and pat dry with paper towels. Trim any tough pieces so the texture is tender-crisp.
Dressing
Combine dressing
In a small bowl, whisk together 1 tablespoon light soy sauce, 1 tablespoon black vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame paste (if using). Add 1/2 teaspoon sugar, 1 teaspoon finely julienned ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon chili oil (or to taste), 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Whisk until sugar dissolves and the sesame paste is fully incorporated. Taste and adjust balance — add a little more vinegar for brightness, soy for saltiness, or a touch more sugar if too sharp.
If you prefer a thinner dressing, whisk in 1–2 teaspoons of the jellyfish soaking water (chilled) or plain cold water until desired consistency is reached.
Assembly & garnishes
Place the drained, chilled jellyfish in a mixing bowl. Add the julienned cucumber (1/2 cup) and the white parts of the scallions (1 tablespoon). Pour the dressing over the jellyfish and vegetables. Using tongs or clean hands, toss gently but thoroughly so the dressing coats the jellyfish evenly. Avoid crushing the jellyfish — you want to maintain its crisp, slightly chewy texture.
Transfer the dressed jellyfish to a serving plate. Sprinkle the green parts of the scallions, chopped cilantro, toasted sesame seeds, and crushed roasted peanuts (if using) over the top. Taste and adjust seasoning: add a drizzle more soy or vinegar or a pinch of salt if needed.
Serve immediately chilled as an appetizer or cold side. Salted jellyfish is best enjoyed within 1–2 hours of dressing for optimal texture; if making ahead, keep the jellyfish and dressing separate and combine just before serving.