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EnglishIngredients:
$1.89
99 Ranch Crushed Chili
Qt 1
$2.79
99 Ranch White Pepper Powder
Qt 1
$6.99
99 Ranch Organic Soy Sauce
Qt 1
$7.49
Mizuho Pure Sesame Oil
Qt 1
$7.99
Mizuho Pure Sesame Oil
Qt 1
$4.19
Mizuho Pure Sesame Oil
Qt 1
$2.89
Heng Hing White Sesame Seed
Qt 1
Directions:
- Instant Jellyfish 1 packet
- Salt 2 tsp
- White sesame seeds 2 tbsp
- Vegetable oil 3 tbsp
- Garlic 2 cloves
- Green onion 3 stalks
- Red pepper flakes 1 tsp
- Rice vinegar 3 tbsp
- Soy sauce 1 tbsp
- Sesame oil 2 tsp
- Sugar 1 1/2 tsp
- White pepper 1/2 tsp
- Chinese celery 5-6 stalks
- Rinse the jellyfish under cold water. Toss it with 2 teaspoons of salt in a bowl, then transfer to a strainer set over the bowl. Let it drain for 10 minutes to remove excess water.
- In a skillet, heat neutral oil and pour over the red pepper flakes, garlic, and scallion whites. Cook until fragrant and softened, about 1 minute.
- In a bowl, mix the rice vinegar, soy sauce, sesame oil, sugar, and white pepper until the sugar dissolves. Add the drained jellyfish and celery, then stir in the garlic oil until well combined. Cover and refrigerate for at least 1 hour.
- Just before serving, toss the jellyfish with 1 tablespoon of the toasted sesame seeds. Top with scallion greens, celery leaves, and the remaining sesame seeds. Enjoy!
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