According to the website www.jellyfishfacts.net, jellyfish for human consumption is processed with salt and alum to neutralize the venom. It may be an acquired taste (pleasantly chewy, rubber bandy), but jellyfish is kind of like tofu - essentially blandish stuff that soaks up the flavors of the ingredients you add to it. The most tedious part of the prep is the repeated soaking and rinsing to remove the salt. Otherwise, it's a cinch to make and quite delicious.
1 14-oz. package of salted, shredded jellyfish
1 medium or 2 small carrots (1 cup), shredded
1 English/hothouse cucumber, julienned
2 red jalapeno peppers, seeded and finely sliced
1 small daikon, shredded, about 1 cup (optional)
2 cloves garlic, finely minced
1/2 cup chopped cilantro
3 tbsp. soy sauce
2 tbsp. sugar
3 tbsp. rice wine vinegar
2 tbsp. sesame oil
1 tbsp. toasted sesame seed
1. Place jellyfish in medium bowl and soak in tap water for 20 minutes; rinse and repeat four more times, every 20 minutes. This will get rid of the salt.
2. Fill a medium pan with water and bring to a boil. Parboil jellyfish in the hot water for 3-5 seconds (not more) and remove immediately. Place jellyfish in bowl again and fill with cool water. Soak an additional 30 minutes; drain & set aside.
3. Toss remaining ingredients with the jellyfish; cover with plastic wrap and refrigerate for at least 30 minutes before serving.