[Recipe] Jellyfish with Chinese Balck Vinegar | 陳醋海蜇頭

You might think: yew wth Jellyfish?!

Yes, although tentacles of the jellyfish are poisonous, some species are good for eating. (Thanks Wikipedia! https://en.wikipedia.org/wiki/Jellyfish_as_food ) The earliest record of consuming jellyfish in China was in Jin dynasty (265-420). It is still a pretty popular cold dish in Southeast China, like in Shanghai and Hong Kong. You can get packaged jellyfish in most of the Asian supermarkets, it is normally preserved with alum and salt. Therefore, I suggest people should soak it for at least one an hour and a half. The first time when I make it, I followed the instructions on the package to soak it for only 20 minutes, and yep, taste like sea water. So just soak it as long as you can, this dish shouldn’t taste salty anyway. Fresh jellyfish contains toxicity, it takes a lot of complicated steps to remove the toxicity inside. Therefore I suggest people buy the packaged one, those are already being processed and ready for seasoning and consume.

What I like the most is the crunchy texture of this dish. The taste is mostly sour, but also with a bit of sweetness, made it a perfect cold appetizer. The aroma of black vinegar, sesame oil and coriander are just made for each other. If you are a fan of spice and chilly, don’t hesitate to add some spiciness to it too!




Jellyfish – 100g
Chinese Black Vinegar – 2 tea spoons
Sesame oil – 1/2 tea spoon
Fine sugar – 1 tea spoon
Soya sauce – 1/2 tea spoon
Coriander – for garnish


1. Soak the prepackaged jellyfish in the water for at least an hour

2. Pour out the water, roughly wash the jellyfish

3. Add Vinegar, sesame oil, sugar and soya sauce to the jelly fish and mix it

4. Chill it in the fridge for one night (8 hours)

5. Add some coriander for garnishing 

6. Voila!



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