Korean Seasoned Jellyfish Salad
A quick and refreshing Korean-style salad with crunchy jellyfish, crisp vegetables, and a spicy-sweet sesame dressing. Ready in minutes, perfect as a side dish or light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 120
- Protein
- 6g
Ingredients
- 8 oz jellyfish (prepared, shredded)
- 1 medium carrot
- 3 stalks green onions
- 1 cup bean sprouts
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
Instructions
- 1
Rinse the 8 oz jellyfish under cold water, then drain well. If using salted jellyfish, soak in cold water for 10 minutes, then rinse and squeeze dry.
- 2
Julienne the 1 carrot into thin matchsticks and slice the 3 green onions into 2-inch pieces. Blanch the 1 cup bean sprouts in boiling water for 1 minute, then drain and cool.
- 3
In a large bowl, combine the jellyfish, carrot, green onions, and bean sprouts. Add the 1 tbsp gochujang and 1 tbsp sesame oil.
- 4
Toss everything together until the vegetables and jellyfish are evenly coated. Taste and add a pinch of salt or a drizzle of rice vinegar if you like.
- 5
Serve immediately, or chill for 10 minutes for a cooler salad. Garnish with extra sesame seeds if desired.
Tools you’ll need
- Large bowl
- Cutting board
- Knife
- Pot for blanching
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