Jellyfish naengchae
- medium
- 4
- 5 hours 30 minutes plus overnight soaking time + three months for the onion cheong
Jellyfish naengchae is a popular dish in Korea, a refreshing, crunchy favourite during the country’s sweltering summers. For this recipe you’ll only need 150g white crab meat but Dan and Kyu have given instructions for how to boil a whole crab, like they do in the restaurant. Salted jellyfish can be found in small packets in Korean supermarkets. The onion cheong from this recipe can also be used in the mushroom dolsotbap and Dongnae’s kimchi.
Ingredients
Metric
Imperial
Onion cheong
- 500g of onion, finely sliced
- 500g of sugar
Pork hock
- 1kg pork hock, from the foreleg
- 40g of doenjang
- 80ml of soy sauce
- 60ml of mirin
- 100g of ssal jocheong (rice syrup)
- 50g of dark brown sugar
- 20g of salt
- 1 apple
- 1 onion
- 1 bulb of garlic
- 5cm of fresh ginger
- 8 dried chillies, such as Chinese dried long red chillies
- 8 dry red dates
- 1 star anise
- 1 cinnamon stick
- 5g of black peppercorns
- 12g of instant coffee granules
Crab
- 1 large live brown crab, about 1.5 kg – you’ll need 150g white crab meat
Jellyfish
- 150g of salted jellyfish
Naengchae sauce
- 20g of Korean mustard powder, or S&B mustard powder
- 75g of soy sauce
- 50g of brown rice vinegar
- 60g of maesil-cheong (Korean green plum syrup)
- 35g of sugar
- 25g of garlic, crushed
- 3g of salt
- 10g of doenjang
Garnish
- 1 apple, Pink Lady or Kissabel
- 1/2 cucumber
- 1/2 white cabbage
Equipment
- 1l Kilner jar
- Blowtorch
Method
For the onion cheong, mix together the onions and most of the sugar, then pack the mixture tightly into a 1 litre Kilner jar (or something similar)
- 500g of onion, finely sliced
- 500g of sugar
Cover with the remaining sugar, then leave to macerate/ferment for at least 3 months
When ready, strain the liquid through a fine sieve, discarding the onions
Singe the hairs from the hock with a blow torch, then soak it in iced water overnight to remove the blood
- 1kg pork hock, from the foreleg
Blanch the hock for 10 minutes in boiling water, then remove and wash off any impurities with a toothbrush
Bring to the boil and skim well. Add the rest of the ingredients and cook over a low heat until tender and almost falling off the bone but still intact, about 3 hours
- 1 apple
- 1 onion
- 1 bulb of garlic
- 5cm of fresh ginger
- 8 dried chillies
- 8 dry red dates
- 1 star anise
- 1 cinnamon stick
- 5g of black peppercorns
- 12g of instant coffee granules
Allow the hock to cool down fully in the liquor then remove and refrigerate overnight
Cut the meat off the ham, cutting down either side of the central bone, you're left with two semi-circular pieces of ham
Slice each fillet into 3 mm wide slices to give around 20 semi-circular slices. Set aside in the fridge until needed
Kill the crab humanely
- 1 large live brown crab, you’ll need 150g white crab meat
Set up a large steamer and steam the crab for 17 mins. Refresh in iced water
Break the crab apart and pick out all the white meat. You’ll only need 150g for this recipe, so either freeze the rest or reserve for a different recipe. Likewise, keep the brown meat and carcass for another purpose
Wash the jellyfish and soak it in iced water for 45 mins
- 150g of salted jellyfish
Blitz all ingredients together for the naengchae sauce using a whisk or a blender
- 20g of Korean mustard powder
- 75g of soy sauce
- 50g of brown rice vinegar
- 60g of maesil-cheong (Korean green plum syrup)
- 35g of sugar
- 25g of garlic, crushed
- 3g of salt
- 10g of doenjang
For the garnish, cut the sides off the apple and discard the core. Slice the apple segments across into 2 mm-thick slices
- 1 apple, Pink Lady or Kissabel
Cut the cucumber into 2 mm-thick batons about 5 cm long
- 1/2 cucumber
Chiffonade the white cabbage as finely as possible (use a mandoline if necessary)
- 1/2 white cabbage
To serve, spoon some sauce over the base of a shallow plate. Arrange three slices of pork and apple on each plate, with the crab, sliced apple, cucumber and cabbage stuffed in between them
To eat, mix all the ingredients with the sauce on the plate and enjoy like a salad
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