'jellyfish' on Serious Eats

The Nasty Bits: Jellyfish

Over the past month or two I've barely touched a liver, seen nary a gizzard, and have not once sliced my knife across a slab of fatback (with the skin still attached). It's just too hot for me to ingest these kinds of organs, but still, I miss the textures. Enter jellyfish. More

Jellyfish Salad

Dress the jellyfish in chili oil and a bit of soy sauce, Sichuan peppercorns, and a lot of oil made fragrant with browned garlic and scallions. The mixture tastes good with tripe, jellyfish, or even cold-dressed noodles, for that matter. The oil enriches the jellyfish, which has fairly bland flavor for all its textural excitement. More

Consider The Jellyfish Salad

"Consider the jellyfish salad or sesame jellyfish. It’s a cold dish. Very simple to prepare. You can get all of the ingredients to make it including the jellyfish at any well-supplied Chinese grocery store." Eddie Lin of Deep End Dining gives you a recipe for jellyfish salad, which sounds and looks weird but is delicious in a simultaneously sweet and salty, crunchy and slippery kind of way. Make the recipe but feel free to skip his sneaky final step—introducing it to the unwary by disguising it in a Peanut Butter and Jellyfish sandwich!... More

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