Ingredients /nutrition
- 280 g jellyfish
- 2 3/4 tbsp vinegar
- 2 tsp salt
- 1 3/4 tbsp sugar
- 2 tbsp mustard
- 3/4 tbsp crush garlic
- 2 slices lemon
- 5 prawns
- cucumber skin from 1 cucumber
- 1 tsp lightly toasted white sesame seeds
Methods / instructions
- Rinse jelly fish with cold water to remove sea salt.
- Repeat several times and pour hot water to scald it.
- Set aside to cool and drain remaining water.
- Meanwhile, mix well vinegar, salt, sugar, mustard and garlic in a bowl.
- Pour marinade over jellyfish and chill in refrigerator for 2 1/2 hours.
- In a saucepan, bring 3-4 cups water to boil and add in lemon and prawns.
- Cook prawns until change color. Remove prawns and set aside.
- Combine jelly fish, cucumber and prawns in a mixing bowl.
- Top with sesame seeds and serve immediately.
Servings: 4
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