Jellyfish Salad (Haepari-Naengchae)

Steps

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1. 1
   Rinse the salted jellyfish thoroughly in cold water to remove excess salt.
   ▶ ≈1:23
2. 2
   Soak the jellyfish in cold water for about 1 hour to soften it.
   ▶ ≈1:59
3. 3
   Mix 4 cups boiling water with 2 cups cold water to reach about 70°C (160°F). Blanch the soaked jellyfish in this warm water for 10 seconds, then drain.
   ▶ ≈2:20
4. 4
   Rinse the blanched jellyfish in cold water and soak for another hour.
   ▶ ≈3:13
5. 5
   Mix 1 tablespoon mustard seed powder with 1 tablespoon water to make the mustard base.
   ▶ ≈6:09
6. 6
   Add plenty of minced garlic to the mustard base to create the mustard-garlic sauce.
   ▶ ≈6:31
7. 7
   In a bowl, combine 1 teaspoon salt, 0.5 teaspoon soy sauce, 1¼ tablespoons sugar, 3 tablespoons white vinegar, and 1 teaspoon honey (optional). Stir until all ingredients are well dissolved.
   ▶ ≈7:18
8. 8
   Cover the sauce and refrigerate until cold.
   ▶ ≈8:03
9. 9
   Separate eggs, gently strain both whites and yolks individually. Cook egg whites and yolks separately in a hot pan over very low heat with minimal oil (about 1 drop each), creating thin shreds. Cook egg whites patiently until fully set while maintaining white color.
   ▶ ≈3:38
10. 10
    Cut cucumber and Korean pear into thin strips. Soak pear pieces in cold sugar water to prevent browning.
    ▶ ≈8:10
11. 11
    Drain the soaked jellyfish and season with 2 teaspoons sugar, 0.5 teaspoon salt, and 1 tablespoon vinegar. Mix well and refrigerate for at least 1 hour.
    ▶ ≈10:31
12. 12
    Arrange the chilled jellyfish, crab meat, egg white strips, egg yolk strips, and pear slices on a cold serving plate.
    ▶ ≈12:52
13. 13
    Drizzle a small amount of sesame oil over the jellyfish, pour the mustard-garlic sauce over the top, and garnish with pine nuts. Mix well before serving.
    ▶ ≈13:21