Jellyfish Salad with Chinese Celery
Recipe courtesy of Andy Liang for Food Network Kitchen

Jellyfish Salad with Chinese Celery

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  • Level: Easy
  • Total: 1 hr 35 min (includes salting and chilling times)
  • Active: 25 min
  • Yield: 4 servings
Inspired by an appetizer served at Potluck Club in Manhattan, this recipes showcases jellyfish, which has a pleasant texture similar to squid--tender with a satisfying bounce and chew. We call for instant jellyfish here, allowing you to skip the lengthy soaking and boiling process; after just a 10-minute salting, it's ready to use. The bright, slightly acidic and savory flavors of the sauce pair well with Chinese celery, resulting in a refreshing salad. You can use regular celery here as well, but be sure to peel the first layer of stringy strands. The gochugaru offers mild heat, but feel free to omit if you prefer less spice.



  1. Rinse the jellyfish with cold water. Mix the jellyfish and 2 teaspoons salt in a medium bowl, then transfer to a strainer set over the same medium bowl. Let sit for 10 minutes to drain as much water from the jellyfish as possible.
  2. Mix the sesame seeds with 2 tablespoons cold water in a medium skillet. Toast over medium heat until the seeds are golden and start popping, about 5 minutes. Transfer to a small bowl to cool.
  3. Heat the neutral oil, garlic and scallion whites in the same skillet over medium-low heat. Cook until the garlic and scallions are softened and the oil is fragrant, about 1 minute. Remove from the heat, stir in the gochugaru, if using, and set aside to cool.
  4. Mix the rice vinegar, soy sauce, toasted sesame oil, sugar and white pepper in a medium bowl until the sugar is dissolved. Add the drained jellyfish and celery. Stir in the garlic oil until evenly combined. Cover and marinate in the refrigerator until chilled, at least 1 hour.
  5. Toss the jellyfish with 1 tablespoon of the toasted sesame seeds right before serving, then top with the scallion greens, celery leaves and remaining 1 tablespoon toasted sesame seeds.

Cook’s Note

There are various types of ready-to-eat or instant jellyfish products, which can be found in most Asian supermarkets. There are some which contain only heads and some which contain tentacles; any type will work for this recipe, as long as it isn’t the salted dried type. Ready-to-eat jellyfish is typically sold in 5.2-ounce packages with seasoning packets. If you purchase packages of another size, make sure you have at least 10 ounces of jellyfish once you remove the seasoning packets.