Jellyfish Salad recipe - ingredients, nutrition and when to eat it
This jellyfish salad combines crisp, chewy jellyfish with minari and vegetables in a tangy, spicy dressing.
This jellyfish salad combines crisp, chewy jellyfish with minari and vegetables in a tangy, spicy dressing. It makes a nice side for lunch or dinner when you want something fresh and appetizing.
Seafood · 20 minutes to cook
Nutrition (per 253.3g serving): 146.1 kcal · protein 8.5g · carbohydrate 19.6g · fat 4.1g · sodium 459.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Jellyfish can turn tough if boiled too long, so blanch it briefly and rinse it in cold water.
Tips: Dress the vegetables just before serving to keep them crisp.
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Ingredients (1 serving)
- Jellyfish — 120 g
- Minari (Korean water parsley) — 30 g
- Cucumber — 40 g
- Carrot — 20 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp