Cold Jellyfish Salad

If using pre-soaked jellyfish, rinse it thoroughly under cold running water for at least 10-15 minutes, changing the water several times, to remove excess salt and briny flavor. Squeeze out as much water as possible. If using dried jellyfish, follow package instructions for rehydration, typically involving soaking for several hours.

Bring a pot of water to a boil. Quickly blanch the rinsed jellyfish for about 10-20 seconds. This step helps to firm up its texture. Immediately drain the jellyfish and plunge it into an ice bath for 2 minutes to stop the cooking process and maintain its crispness. Drain again very well, squeezing out any excess water.

Wash the cucumber and cut it into thin julienne strips or thin slices. If desired, you can lightly salt the cucumber strips and let them sit for 5 minutes to draw out excess water, then pat dry. This helps maintain crispness in the salad.

In a small bowl, combine the minced garlic, light soy sauce, Chinkiang black vinegar, toasted sesame oil, and granulated sugar. Whisk until the sugar is fully dissolved. If using, stir in the chili oil. Taste and adjust seasonings as needed, adding more vinegar or sugar to balance the flavors.

In a large mixing bowl, combine the thoroughly drained jellyfish and the prepared cucumber strips. Ensure both ingredients are as dry as possible to prevent a watery salad.

Pour the prepared dressing over the jellyfish and cucumber. Toss gently to ensure all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and for the salad to chill completely. This chilling time enhances the refreshing quality of the dish.

Just before serving, give the salad another gentle toss. Transfer the Cold Jellyfish Salad to a serving platter or individual bowls. Garnish generously with toasted white sesame seeds for added flavor and visual appeal. Serve immediately as a refreshing appetizer.