Haepari Naengchae

Rinse the dried Jellyfish thoroughly under cold running water to remove excess salt. Soak the Jellyfish in cold water for at least 30 minutes, changing the water once or twice, until it is rehydrated and less salty. Drain well.

Bring a pot of water to a boil. Briefly blanch the rehydrated Jellyfish for about 10-15 seconds. Immediately transfer the Jellyfish to an ice bath to stop cooking and maintain its crisp texture. Drain completely and gently squeeze out any excess water. Cut the Jellyfish into bite-sized pieces if necessary.

Julienne the Cucumber, Carrot, Red bell pepper, and Yellow bell pepper into thin strips. Peel and julienne the Asian pear. Shred the Crab sticks into fine strands.