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    MJ & Hungryman » Korean Cold Jellyfish Salad – Haepari Naengchae

    Korean Cold Jellyfish Salad - Haepari Naengchae

    By Min On July 25, 2014, Updated April 4, 2020

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Hi guys! Can't believe a month has passed, and I'm now back in the States! How?!?

    Korea was tons of fun (Click here for our past videos). We ate some really amazing food, walked A LOT, and shopped 'til we dropped, but the best part was spending quality time with family. I hadn't seen my parents for nearly a year and was really thankful that they cleared out their schedule to show us around.

    family

     top pic: with Tim's mom's side of the family

    bottom pic: with my mom and grandmother (she was diagnosed with Alzheimer's nearly 8 years now)

    With a sad heart, I bid farewell to the happy and surreal times of laziness, carefreeness, and oblivion and reluctantly say hello to deadlines, to-do lists, and all that big girl stuff. The first thing I did when I returned home on Tuesday was unpack...and then went off to do some grocery shopping - Trader Joe's, Costco, H.E.B. If there's one thing that stresses me out beyond words, it's an empty refrigerator. I haven't cook for about a month so hopefully I still have some skills left in me.

    I also signed up for my Registered Dietitian exam! As you all know, I completed my 10 month dietetic internship in June, and now all that stands between me and the RD credentials behind my name is this test. I didn't want to wait too long so I decided August 5th was going to be D-Day. That gives me 2 weeks to study hardcore, and that is my top priority for now. Oh boy...wish me luck!

    Korean Jellyfish Salad

    Now onto this Korean jellyfish salad. If you follow us on Instagram, you've seen glimpses of some of the food we enjoyed on our trip - exotic and weird to some, but completely normal and delicious to us. Jellyfish salad? Why is this exotic?

    Jellyfish

    Ok ok. This may look the slightest bit out of the ordinary. But it's fun to channel your inner Andrew Zimmern every once in a while and let your sense of adventure rather than your head guide you ;).

    Jellyfish can be found in any local Asian grocery store. It's sold in a package dried and shredded. In case you're worried, the jellyfish does not taste fishy at all. It’s important to soak it in water for at least an hour to rehydrate and to remove salt. After time has elapsed, you can taste it to check for saltiness. Keep rinsing until most of the salt has been removed. At the end, drain and pat dry. Don’t be discouraged as this is the most tedious part. If you’d rather not mess with the jel-lyfish or if it creeps you out, feel free to substitute with shrimp or even thinly shredded chicken if you’d prefer. 

    Korean Jellyfish Salad

    While the jellyfish is soaking, prepare the rest of the ingredients. When ready to serve, pour the dressing over, and stir.stir.stir. With each bite you’ll enjoy its tangy, sweet, and slightly savory flavors as well as the chewy and crunchy texture. The liquid that’s extracted from the dressing (courtesy of the pear and cucumber) is pretty refreshing and quite divine during the hot summer months.

    Korean Jellyfish SaladAs you can see, this salad is quite the looker. While it looks grand and impressive, it couldn't be easier to make. Thus, it is a highly sought after entertaining dish and is commonly served at weddings, parties, and other special occasions. In fact, while I was in Korea, I made this with my aunt for her mother-in-law's 70th birthday party.

    It should be made well in advance as it is best served cold. Just add the dressing only when ready to serve so that the vegetables stay nice and crunchy.

    Korean Jellyfish Salad

    Thank you, auntie, for this special recipe! While the traditional dressing for this salad contains yellow mustard for that extra kick, hers is garlic-based. You can also substitute the vegetables with those of your choice. For instance, carrots, shredded cabbage, and lettuce would be fantastic. Hope you enjoy this beloved family recipe!

    Korean Cold Jellyfish Salad – Haepari Naengchae

    5 from 1 vote
    Print Pin Rate
    Prep Time: 1 hour
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 10 oz. package salted shredded jellyfish
    • 1 English cucumber seeds removed and sliced thinly
    • 1 red bell pepper sliced thinly
    • 6-7 imitation crab meat sticks separated into thin strips
    • 1 Asian pear sliced thinly
    • Dressing
    • ⅓ cup rice wine vinegar
    • 4 tablespoons sugar
    • 1 tablespoon pureed garlic
    • pinch of salt

    Instructions

    • Prepare the jellyfish - Rinse under cold running water. Fill a large bowl with cold water and let it soak for an hour. Taste and rinse until most of the salt has been removed. Drain and set aside
    • Meanwhile, prep all the veggies and mix together the dressing.
    • Refrigerate all components until ready to serve.
    • Pour the dressing over and stir everything together.

    Nutrition

    Serving: 4g
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Summer in Korea - Part 3
    Ratatouille with Poached Eggs »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Thomas says

      December 06, 2015 at 7:34 pm

      your salad sounds good but I didn't see any step to run boiling water over the jellyfish so it can be crunchy and elastic. Was this an oversight or is this the Korean way of making it?

      Reply
      • Min says

        December 07, 2015 at 7:46 am

        Hi Thomas! I learned this from my aunt in Korea, she simply soaked it for an hour in cold water. I know other recipes tell you to boil it and quickly rinse in cold water. I rather enjoyed her method as it's easier and the texture was perfect. Hope this helps!

        Reply
    2. Nellie says

      February 14, 2015 at 1:10 pm

      Hello there, so happy I came across your blog! I taught English in South Korea and was reminiscent of jellyfish salad I'd eaten there. Even though I've seen the packaged jellyfish next to the kelp noodles at Hana World, I've never given them a try. I was searching for places to get jellyfish in Austin and the restaurant Shabu seemed to top the searches. I scrolled further and found your recipe. Now I'm definitely inspired to make it myself, especially because I'll know exactly what I'm eating. I don't know what ingredients Shabu's version of jellyfish salad may contain. Your recipe's very informative, easy to follow and I love that there is even a link to a traditional dressing. Thanks so much!

      Reply
      • Min says

        February 14, 2015 at 4:44 pm

        Hi Nellie! I'm so glad you found this post to be helpful! I shop at Hana World all the time as well!! I've actually never been to Shabu..this has to change 😉

        Reply
    3. Ashley | Spoonful of Flavor says

      July 28, 2014 at 9:26 pm

      Welcome home, Min! We missed you! I really loved seeing all of your pictures and videos from your time in Korea. Good luck on your exam! I'll be thinking of you, and I know you will do awesome!

      Reply
    4. Thalia @ butter and brioche says

      July 28, 2014 at 4:30 am

      this is a great salad idea! thanks for sharing.. definitely recreating in my kitchen.

      Reply
    5. Sandra | Sandra's Easy Cooking says

      July 27, 2014 at 10:05 pm

      I already said welcome back! But welcomeee back!!!! hehe...
      What a beautiful family, and lovely pic of your grandma, mom and you! I never tried jellyfish salad, but, but in my defense I heard about it and I wish I could make it too. I think is properly prepared I would like it!
      Thanks for sharing and have a wonderful week ahead!!!

      Reply
    6. ellie @ fit for the soul says

      July 25, 2014 at 5:58 pm

      Haepari naengchae is one of my favorite side dishes ever. Like, I can eat a whole bowl of it by itself! But even though I love it that doesn't mean I'm a connoisseur because all this time I actually WASN'T SURE if it was real jellyfish...lol. I thought that maybe it was some "fake meat" type thing.
      And I've heard that Koreans are some of the best X Factor contestants because hardly anything grosses us out! 😛 Not sure if that's something to be proud of.

      Reply
      • Min says

        July 26, 2014 at 9:30 pm

        Hehe that doesn't surprise me ;). I can eat the whole bowl by myself too. Yes, it's real jellyfish! I can do jellyfish…please no live octopus, chicken feet, etc haha

        Reply
    7. Anne says

      July 25, 2014 at 11:33 am

      Hey Min! Welcome home! This recipe looks great and I love that you tell us how to find the ingredients. I'm going to be "Zimmern" and try it soon. Good luck with the exam, I'm sure that you'll pass with flying colors.

      Reply
      • Min says

        July 26, 2014 at 9:27 pm

        Hi Anne!! How have you been?!? I miss you…Will you be going to Houston any time soon? I have a feeling you'll like this recipe ;). Let me know if you have any questions. I'm so jealous of you right now!! Congrats, Anne, RD!

        Reply
    8. Liz says

      July 25, 2014 at 10:17 am

      Thank you Min and all the best of luck in your exam. You'll pass with flying colors.

      Reply
      • Min says

        July 26, 2014 at 9:25 pm

        Thank you, Liz! I sure hope so 😉

        Reply
    9. Dixya @ Food, Pleasure, and Health says

      July 25, 2014 at 8:52 am

      good luck with the exam - i am sure you will pass with flying colors dear 🙂

      Reply
      • Min says

        July 26, 2014 at 9:24 pm

        Thank you so much, Dixya! I'm so nervous but at the same time excited to be taking the exam! Can't wait to meet you soon!!!

        Reply

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