Korean Prepared Jellyfish Mustard Salad (4)

Check food-grade jellyfish expiry and manufacturer directions; desalinate and blanch exactly as instructed before cooling. Never use unverified raw jellyfish.

Drain prepared jellyfish, cut into bite-size lengths and chill in a clean container.

Julienne cucumber, slice tomatoes and mix vinegar, sugar, garlic, soy sauce, mustard, sesame oil and cold water.

Arrange chilled vegetables and jellyfish on a cold plate and add the dressing just before eating; avoid prolonged room-temperature holding.