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5 from 1 vote

Korean Cold Jellyfish Salad – Haepari Naengchae

By: Min Kwon | MJ and Hungryman
Prep Time: 1 hour
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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.

Nutrition

Serving: 4g
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