Cold Jellyfish Salad

If using dried jellyfish, soak it in cold water for at least 8 hours or overnight, changing the water several times. If using pre-packaged, pre-soaked jellyfish, rinse it thoroughly under cold running water for 10-15 minutes to remove excess salt. Squeeze out as much water as possible.

Bring a pot of water to a rolling boil. Carefully add the rinsed jellyfish and blanch for no more than 10-15 seconds. Immediately remove the jellyfish and plunge it into an ice bath to stop the cooking process and maintain its crisp texture. Drain well.

Once cooled, if the jellyfish is not already shredded, slice it into thin, uniform strips. Place the jellyfish in a colander and let it drain for at least 15-20 minutes, pressing gently to remove any remaining water. This step is crucial for achieving the desired texture.

In a small bowl, combine the minced garlic, light soy sauce, black vinegar, toasted sesame oil, sugar, and chili oil. Whisk all the ingredients together until the sugar is fully dissolved and the dressing is well combined.

In a large mixing bowl, combine the thoroughly drained jellyfish strips and the julienned cucumber. Pour the prepared dressing over the jellyfish and cucumber. Toss gently to ensure all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the Cold Jellyfish Salad for at least 30 minutes to allow the flavors to meld and for the salad to chill thoroughly. Before serving, give it a final toss, garnish with fresh chopped cilantro and toasted sesame seeds, and serve immediately as a refreshing appetizer.