Jellyfish salad with Chinese celery

Votes: 1

Time: 1 hour 35 minutes
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 489, total fat 23 G., saturated fats 5 G., proteins 12 G., carbohydrates 77 G., fiber 14 G., cholesterol 0 mg, sodium 404 mg, sugar 4 G.

This appetizer is made with jellyfish, which has a pleasant, squid-like texture, tender and slightly firm. To save time, we recommend using quick-cooking jellyfish: just 10 minutes of salting and it's ready to eat. The bright, tart, and piquant flavor of the sauce in this salad pairs well with Chinese celery. If you use regular celery, be sure to peel the tough outer layer off the stalks. The gochukaru pepper has a mild spiciness, but you can omit it entirely if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 x 150g packages ready-to-eat or instant jellyfish, seasoning packets set aside for another use (see Note)
2 tablespoons white sesame seeds
3 tablespoons neutral vegetable oil, such as grapeseed oil
2 cloves garlic, thinly sliced
2 green onions, thinly slice the white part separately from the green part
1 tsp gochukaru (Korean red pepper flakes), optional
3 tablespoons unsalted rice vinegar
1 tbsp soy sauce
1.5 tsp. dark sesame oil
1.5 tsp sugar
0.5 tsp ground white pepper
80 g Chinese celery, thinly sliced diagonally (about 1 cup) + 2 tbsp coarsely chopped leaves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Rinse the jellyfish in cold water. In a medium bowl, mix the jellyfish with 2 teaspoons of salt, then transfer to a sieve set over the same bowl. Let sit for 10 minutes to allow the jellyfish to drain as much water as possible.
In a medium skillet, cover the sesame seeds with 2 tablespoons of cold water. Toast over medium heat until golden and popping, about 5 minutes. Transfer to a small bowl to cool.

In the same skillet, heat the vegetable oil over medium-low heat. Add the garlic and white part of the green onion. Cook until the garlic and onion are softened and the oil is fragrant, about 1 minute. Remove from heat, stir in the gochukara, if using, and set aside to cool.
In a medium bowl, combine rice vinegar, soy sauce, dark sesame oil, sugar, and white pepper until the sugar is completely dissolved. Add the jellyfish and celery. Stir in the garlic oil until smooth. Cover and marinate in the refrigerator until completely cool, at least 1 hour.
Just before serving, sprinkle the jellyfish with 1 tablespoon of toasted sesame seeds, then top with green onions, celery leaves, and the remaining 1 tablespoon of toasted sesame seeds.
Note

There are many types of ready-to-eat jellyfish products and instant jellyfish products available in most Asian supermarkets. Some contain only the heads, while others come with the tentacles. Any type of jellyfish will work for this recipe, as long as they're not salted or dried. Ready-to-eat jellyfish are typically sold in 150-gram packages with seasoning packets. If you buy other package sizes, keep in mind that you should have at least 280 grams of unseasoned jellyfish.

Categories:

recipe / Calorie content of prepared meals / Appetizers / Fish appetizers / Food Network - recipes / Chinese cuisine

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