(chopping)
(upbeat music)
- Hi everybody!
Today I'm going to make really unique dish,
jellyfish, edible jellyfish.
There are tons of different kinds of jellyfish,
but it's edible, be sure.
But you don't have to worry about,
you go to a Korean grocery store,
they already precut and packaged it.
This is, in Korean, haepari.
So we are going to make haepari-naengchae.
In English, jellyfish salad.
This is my favorite dish,
probably you will say, "Oh Maangchi, always says it's her favorite."
Yes, I love many many different kinds of food.
Probably, you might have seen this kind of dish,
haepari-naengchae, when you go to
buffet restaurant especially,
it's like a mountain.
Always popular, it's my favorite!
I keep keep bringing and eating
maybe two times, three times
because I love the texture.
It's sliced, shredded, and salted.
Lots and lots of salt!
This is one pound package.
After washing it, it's going to be only five ounces.
Let's make really cold and refreshing,
delicious haepari-naegchae, together!
Let's start.
You see?
All this salt.
So let's wash.
Look at the salt.
Here you go.
I'm going to soak this in cold water for one hour.
One hour later, I will just blanch this.
One hour ago, I did it already.
You see?
Just now I start soaking
This is the one I started soaking one hour ago.
It's softer than this.
And I'm going to strain this.
Four cups of boiling water.
I'm going to add two cups cold water, why?
Because I wanna lower the temperature of this water
so that jellyfish is going to be nicely blanched.
Otherwise, jellyfish is so shrunk
and also it's will get really tough.
It's around 160 Fahrenheit, which is 70 celsius.
So what I'm going to do is I will just add here
and then just blanch for 10 seconds.
I turned off, there is no heat here.
One, two, three... 10.
Then let's strain this.
One piece is missing.
Look at this.
Now I'm going to rinse this in cold water and soak another hour.
I'm soaking this. Meanwhile,
I'm going to make Gyeran-jidan
and prepare something also, I have to make sauce.
First I'm going to make gyran-jidan,
yellow eggs strips and white egg strips.
Pinch of salt.
I'm going to turn on the heat.
When I make this egg garnish, it's really pretty.
I'm so surprised, so impressed, by your skills too.
You guys are making really nicely.
Egg white first,
it went through my strainer. This is hot.
I will just remove this pan from the heat.
And then,
cooking oil.
With the leftover heat in the pan.
This egg white is going to be slowly slowly,
cooked.
Meanwhile, egg yolk.
Some stringy stuff, we just removed.
So that we will have some,
when I make these egg strips,
they will be all even color.
This egg white is half cooked,
but I need to cook a little longer.
Turn off.
Just over really low heat.
That's the most important thing,
so that you can keep the color white.
Egg white is very difficult to make
because you need to be very patient.
See?
Nice!
Same method, it's hot and I will just add one drop of oil.
and then turn off.
only maybe 30 seconds to one minute after
it's set on the bottom,
I will just turn it over.
I'm making sauce.
This is a gyeoja-garu, mustard seeds.
Korean mustard seed powder.
I always keep it in the freezer.
One tablespon gyeoja-garu,
and then one tablespoon water.
Same amount.
And mix.
This is very spicy.
Spicy and it makes the sauce really flavorful.
And also I will add lots of garlic.
When I lived in Korea I used to make this kind of sauce,
only using garlic so we called this garlic sauce,
but this one is half of mustard seed powder
and half of garlic.
Meanwhile my yellow egg is done, see?
Pretty!
And now.
It's sweet, sour, and salty.
First let's start with the salt.
Salt, one teaspoon.
I will add soy sauce, half teaspoon.
To make it sweet, sugar, one tablespoon plus one teaspoon.
And then, vinegar.
White vinegar, three tablespoons.
This is optional, but when you add honey,
one teaspoon, it will give really good flavor.
Stir this until well melted.
Nice!
As long as you have this sauce,
You can just mix with any vegetables, and make a salad.
This is mustard garlic sauce we made.
And I will just cover and keep it in the refrigerator
Make it cold.
Now I'm going to take care of other ingredients.
We need cucumber and pear, this is Korean pear.
And this is crab meat.
We use these all together,
they will really really go well with that sauce.
But the most important ingredient is the haepari.
Haepari is jellyfish.
Half of this is enough. Then cut it like this.
It's about two and half inch long.
I'm going to make matchsticks.
Like this, until you seed the seeds, center.
See? You can see this.
And then this part, too.
Then here too.
And this one, eat it!
Good!
I'm going to bring my serving plate.
Serving plate should be kept in the refrigerator.
It should be really really cold.
Next, crab meat.
And then egg yolk and egg white.
Egg white.
This has to be really cold.
I will just cover this and then
put that back into my refrigerator.
(cheery music)
Now one hour passed!
So now, it's a little softer than before, good.
I'm going to strain this and also season it.
Now let me taste this.
to check just a little bit.
Can you hear the crunchy sound?
The texture, that's what I want!
Let's strain this.
I'm going to squeeze out the excess water
and put it here.
We've gotta season this.
Two teaspoons sugar.
And half teaspoon salt.
Vinegar, one tablespoon and mix.
Mix until all sugar and salt are well dissolved.
This guy's a sweet and sour,
crunchy something delicious.
So I will keep it in the refrigerator.
Everything has to be cold.
At least one hour.
One hour after, it's going to be chilled
and then we just mix this and pour the sauce and eat.
That's it!
(cheery music)
Before cutting my pear,
I will just make cold ice water,
about three cups.
Add about one teaspoon sugar.
And stir.
This sugar will stop the pear from going brown.
So we need a little bit of sugar.
And just peel.
See, one strip and done, okay!
My jellyfish is now cold, I will bring all everything.
And now, what we have to do is just arrange.
Jellyfish absorbed all this juice!
Before adding, I will add one drop of sesame oil.
So haepari-naengchae is done!
Just pour this sauce.
And pine nuts.
I need a small plate.
You serve this for four people
and then you need four small plates.
Mix first like this.
It's a spicy kick!
This is real delicacy!
Sweet and sour, refreshing, crunchy.
There's also spicy kick and pine nuts,
a little bit of pine nuts.
This is amazing.
Today we made haepari-naengchae, jellyfish salad.
Enjoy my recipe, see you next time.
Bye!