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.
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!
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?
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.
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.
As 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.
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!
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
- 1/3 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.
good luck with the exam – i am sure you will pass with flying colors dear 🙂
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!!!
Thank you Min and all the best of luck in your exam. You’ll pass with flying colors.
Thank you, Liz! I sure hope so 😉
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.
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!
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.
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
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!!!
this is a great salad idea! thanks for sharing.. definitely recreating in my kitchen.
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!
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!
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 😉
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?
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!