Salted Jellyfish Recipe

Rinse and soak

Place the dried salted jellyfish in a large bowl. Rinse briefly under cold running water to remove loose surface salt. Submerge the jellyfish in 2 liters (2000 ml) of cold water and refrigerate or keep in a cool place. Soak for 6–12 hours, changing the water every 2–3 hours until the brine is significantly reduced and the jellyfish has softened. For quicker results, soak at room temperature for 4–6 hours, changing water more frequently.

Blanch to remove excess salt and firm texture

Bring a pot of water to a rolling boil with 1 tablespoon kosher salt. Quickly blanch the soaked jellyfish for 20–30 seconds—do not overcook; jellyfish should remain crisp and slightly crunchy. Immediately transfer the jellyfish to an ice bath (prepared by combining 1000 ml cold water and ice cubes) to stop cooking and lock in a firm, springy texture. Drain thoroughly and pat dry with paper towels or a clean kitchen towel.

Slice

On a cutting board, arrange the drained jellyfish and use a sharp knife to slice it into thin, uniform strips about 3–5 mm wide and 5–7 cm long. If the jellyfish is in large sheets, press gently to flatten before slicing. Transfer sliced jellyfish to a mixing bowl.

Make dressing

In a small bowl combine rice vinegar (3 tbs), light soy sauce (2 tsp), sesame oil (2 tsp), granulated sugar (1 tsp), and toasted peanut or neutral oil (1 tsp) if using. Stir until sugar dissolves. Taste and adjust: add up to 1 tsp more rice vinegar if you prefer brighter acidity or 1/2 tsp more sugar if too tart.

Combine with aromatics

Add minced garlic, julienned ginger, and thinly sliced scallions to the dressing and stir to combine. Add thinly sliced red chili and cilantro if using.

Toss with jellyfish

Pour the dressing and aromatics over the sliced jellyfish. Using clean hands or salad tongs, toss gently but thoroughly to coat every strip. Let sit at refrigerator temperature (or in a cool place) for 20–30 minutes to allow flavors to meld and jellyfish to absorb the dressing without losing its crispness.

Taste and adjust final seasoning. If the dish needs more saltiness, add a few drops of light soy sauce; for more brightness, add a teaspoon of rice vinegar. Sprinkle toasted sesame seeds over the jellyfish and garnish with additional sliced scallions and cilantro leaves. Serve chilled as an appetizer or banquet cold dish. Keeps well refrigerated for up to 2 days; texture will soften over time.