Recipes
Jellyfish Head and Black Fungus with Cucumber in Black Rice Vinegar
Jellyfish Head and Black Fungus with Cucumber in Black Rice Vinegar
Recipe Details
Jellyfish head is crunchy and gelatinous. Its bouncy texture goes well with the sour flavor of black rice vinegar and makes a delicious cold dish!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the jellyfish head for 4-5 hours and rinse it every hour. Cut the jellyfish head into bite sizes
Step 2
Clean and slice the cucumber. Soak the black fungus until soft and cut into pieces
Step 3
In the pot, bring the water to boil and blanch the jellyfish head and black fungus for 10-15 seconds. Transfer to cold water, let cool and drain
Step 4
In a bowl, mix together the garlic, black vinegar, white vinegar, light soy sauce, sugar and sesame oil
Step 5
In a large bowl, combine the cucumber, jellyfish head, black fungus and the vinegar mixture
Step 6
Refrigerate for 2 hours
Step 7
Sprinkle the sliced red chili pepper, chopped green onion and ready to serve
Ingredients
General Ingredients
Jellyfish head is crunchy and gelatinous. Its bouncy texture goes well with the sour flavor of black rice vinegar and makes a delicious cold dish!
Step by Step Instructions
Step 1
Soak the jellyfish head for 4-5 hours and rinse it every hour. Cut the jellyfish head into bite sizes
Step 2
Clean and slice the cucumber. Soak the black fungus until soft and cut into pieces
Step 3
In the pot, bring the water to boil and blanch the jellyfish head and black fungus for 10-15 seconds. Transfer to cold water, let cool and drain
Step 4
In a bowl, mix together the garlic, black vinegar, white vinegar, light soy sauce, sugar and sesame oil
Step 5
In a large bowl, combine the cucumber, jellyfish head, black fungus and the vinegar mixture
Step 6
Refrigerate for 2 hours
Step 7
Sprinkle the sliced red chili pepper, chopped green onion and ready to serve