North Korean Cold Jellyfish Salad (북한 해파리 무침)
북한 해파리 무침 (North Korean Cold Jellyfish Salad) is a refreshing and light dish that is perfect for hot summer days. This traditional North Korean recipe features tender jellyfish tossed in a tangy and savory dressing, creating a unique and delicious salad.
Ingredients
- 200g jellyfish, blanched and sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
- In a large bowl, combine the blanched and sliced jellyfish, julienned cucumber, and carrot.
- In a separate small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds to make the dressing.
- Pour the dressing over the jellyfish and vegetables, and toss until well coated. Season with salt to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 3g
Supplies
Large mixing bowl Small mixing bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the 북한 해파리 무침 (North Korean Cold Jellyfish Salad) as a refreshing appetizer or as a side dish with grilled meats.
Tips & tricks
For a spicier kick, add more gochugaru to the dressing according to your preference.
Cost
$10