Jellyfish Cold Salad, The Key Is Blanching in Lukewarm Water for 30 Seconds

Steps

1. 1

   Bring 1 liter of water to a boil in a pot.

2. 2

   Lightly rinse the jellyfish to remove the salt, wash it firmly 3 times as if wringing it out, then soak it in water.

3. 3

   Thinly slice the radish, cucumber, carrot, and imitation crab sticks.

4. 4

   Once the water boils, reduce to medium heat and add 500ml of cold water to make it lukewarm.

5. 5

   Add the jellyfish and blanch for 30 seconds, then remove and rinse in cold water 2-3 times.

6. 6

   Soak the jellyfish in water briefly while making the sauce, then drain in a strainer.

7. 7

   Season the jellyfish with fine salt, sugar, and soy sauce as a base seasoning.

8. 8

   Add the vegetables and sauce and gently toss to combine and it's done.