Spicy Jellyfish Recipe

Prepare agar solution

Lightly grease a shallow round or oval mold (about 8-inch / small pie plate) with the neutral oil and set aside. In a small saucepan, combine 3 cups water and 2 tsp agar-agar powder; whisk to dissolve powdered agar.

Bloom and boil

Let the mixture sit 2–3 minutes to hydrate. Place saucepan over medium heat and bring to a gentle boil, whisking frequently to fully dissolve agar and prevent scorching. Once boiling, reduce heat and simmer 1–2 minutes until agar is completely dissolved and the liquid begins to thicken slightly.

Season the jelly

Off the heat, whisk in 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp mirin (if using), 1 tsp sugar and 1 tsp kosher salt until fully dissolved. Taste and adjust: the finished jelly should be savory with a touch of tang — it will be milder once set. If darker color desired, add an extra 1/2 tbsp soy sauce.

Set the jelly

Pour the seasoned agar liquid into the prepared mold to a depth of about 1/2 inch (1–1.5 cm) — you want a thin sheet that can be cut and shaped into 'jellyfish' pieces. Let cool to room temperature (about 20–30 minutes) then refrigerate 30–45 minutes until fully set and firm to the touch.

Make spicy dressing

While the agar is cooling, combine 1 tbs sesame oil, 1.5 tbs chili garlic sauce, 1 tbs toasted sesame seeds, 2 tbs sliced scallions, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp crushed red pepper flakes in a small bowl. Whisk until homogenous. Taste and adjust heat or acidity as desired.

Prepare textural elements

If using rice vermicelli as 'tentacles,' soak 0.5 cup vermicelli in hot water until pliable (about 3–4 minutes), drain well and toss with a teaspoon of sesame oil to prevent sticking. Peel cucumber into long thin ribbons (about 1/2 cup) and thinly slice 1/4 cup pickled daikon or pickled ginger.

Cut and shape jelly

Remove set agar sheet from the mold and place on a cutting board. Using a sharp knife, cut the sheet into 4–6 roughly circular pieces (about 2–3 inches diameter). For each piece, make several radial cuts from the edge toward the center (do not cut all the way through) to create tentacle-like strips; fan slightly so pieces resemble jellyfish.

Combine dressing and components

Place the jelly pieces in a shallow bowl or on individual plates. Arrange cucumber ribbons and pickled daikon around and under the jelly pieces. If using vermicelli, arrange small bundles beneath or trailing from the jelly pieces to mimic tentacles. Spoon the spicy dressing over each jelly piece so the sauce lightly coats the top and pools around the base.

Finish and garnish

Sprinkle additional toasted sesame seeds and a few slices of scallion on top. Add a small wedge of lime on the side if desired. Serve cold or slightly chilled as an appetizer or palate cleanser.

Storage

Leftover agar jelly can be refrigerated in an airtight container for 3–4 days. Keep dressing separately and dress portions just before serving to preserve texture.