해파리냉채는 이 방법이 제일 맛있어요

Chef Kim Dae-seok reveals his 31 years of expertise. Today, I'll share a recipe for cold jellyfish salad. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Cup measurements are based on 200mL. (1 cup full of paper cups) Spoon measurements are based on a common rice spoon. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ [Ingredients] 1. 400g jellyfish (Wash thoroughly in cold water, then soak in 1 tablespoon of flour for 1 hour.) 2. Blanch jellyfish - Blanch for 10 seconds, then rinse in cold water. 3. Season jellyfish - 1/3 tablespoon salt + 2x vinegar 1 tablespoon + 1 tablespoon sugar 4. Vegetables - 1 cucumber (sliced ​​with a vegetable peeler, please freeze slightly), 1/4 onion, 1/4 each yellow and red bell pepper 5. Crab meat - 3 strips 6. 15g wood ear mushrooms [Seasoning] 2 tablespoons sugar, 1/2 tablespoon salt, 1/2 tablespoon minced ginger, 1 tablespoon minced garlic, 1/2 tablespoon soy sauce, 5 tablespoons double vinegar, 1 tablespoon powdered mustard, 1/2 lemon slice, 1 tablespoon sesame seeds #ChefKimDaeSeok #ColdJellyFishSalad