What to Cook with Jellyfish? Try These 17 Simple Homemade Recipes

Jellyfish is a familiar seafood and is especially loved for its crunchy, refreshing texture, light taste, rich nutrition, and ease of combining with various ingredients. If you are wondering what is delicious with jellyfish to change the flavor for your family meal, the list of 17 dishes below will certainly provide many attractive suggestions that are easy to make at home. Follow this article with Ola Squid now!

1. What to cook with jellyfish?

Jellyfish is a popular ingredient in many refreshing dishes thanks to its signature crunchy texture, mild flavor that easily absorbs spices, and very low fat content. Because of this, jellyfish can be flexibly combined with vegetables, fruits, or sweet and sour seasonings to create salads, stir-fries, or cooked with noodles and refreshing soups that are both delicious and not greasy. Below is a detailed guide on how to make simple jellyfish dishes:

1.1. Jellyfish salad with onion

Ingredients needed:

• 500g packaged jellyfish
• 1 green mango, 1 onion
• ½ carrot, 3 cucumbers
• 50g Thai basil, 1/2 cup roasted peanuts
• 1 teaspoon minced garlic, 1/2 teaspoon minced chili
• 1 teaspoon roasted white sesame seeds, 3 tablespoons lemon juice
• 3 tablespoons fish sauce, 3 tablespoons sugar

How to make jellyfish salad with onion as follows:

• First, soak the purchased jellyfish in water for about 30 minutes, wash it several times to remove saltiness, and squeeze dry. Quickly blanch the jellyfish in boiling water for about 5-10 seconds, then remove it and let it drain completely.
• Peel the mango, cucumber, and carrot, wash them, and shred them. Wash and finely chop the Thai basil. Thinly slice the onion and soak in ice water for 10 minutes to reduce pungency. Roast the peanuts and sesame seeds until golden, then let them cool.
• Then stir the mixture of fish sauce, sugar, lemon juice along with minced garlic and chili until completely dissolved. Next, put the jellyfish and vegetables into a large bowl, pour the dressing over, and toss gently to absorb evenly. Season to taste, arrange on a plate, then sprinkle roasted peanuts and sesame seeds on top to finish.

1.2. Green mango jellyfish salad

Ingredients for green mango jellyfish salad:

• 500g dried jellyfish (or fresh jellyfish)
• 1/2 green mango, 1 cucumber
• 1/4 purple cabbage, 1 onion
• 3 cloves of garlic, 2 kumquats, 3 chilies
• 1.5 tablespoons fish sauce, 1 tablespoon filtered water
• 1/2 teaspoon MSG, 2 teaspoons sugar
• Herbs, Thai basil, mint, Vietnamese coriander (optional)
• A little roasted peanuts and roasted sesame seeds

How to make green mango jellyfish salad:

• Wash the jellyfish to reduce saltiness, drain, and lightly marinate with a little fish sauce and sugar. Thinly slice the cabbage, wash it, and squeeze the kumquats for juice. Thinly slice the onion, soak in ice water for about 10 minutes to make it crunchy and less pungent. Peel the mango and cucumber, shred them, and mince the garlic and chili.
• Next, stir the fish sauce, sugar, kumquat juice, filtered water, and MSG until completely dissolved, then add the minced garlic and chili and mix well.
• Then put the vegetables in a large bowl, add the jellyfish, and pour the dressing over, then toss gently to absorb the flavor. Finally, arrange the salad on a plate, sprinkle with roasted sesame or peanuts to enhance the flavor and color.

1.3. Watermelon jellyfish salad

Ingredients to prepare include:

• 200g sea jellyfish
• 500g watermelon rind (white part)
• 1 chili, 5 cloves of garlic
• 1 tablespoon sesame oil, 1/2 tablespoon vinegar
• 1/4 teaspoon salt and 1 tablespoon fish sauce

Instructions for making watermelon jellyfish salad:

• After purchasing the jellyfish, soak it in dilute salt water, wash it, drain it, and cut it into bite-sized pieces. Peel off the green part of the watermelon rind, keep the white part, and wash it. Then slice it thinly, mix with salt for about 15 minutes, and squeeze dry to create crunchiness.
• Mince the garlic and chili, then mix well with vinegar and fish sauce to create a balanced sour and salty mixture.
• Put the jellyfish and watermelon rind into a large bowl, pour the dressing over, and toss well to absorb the flavor, then add sesame oil and mix gently one last time.

>> See more: What is delicious with giant gourami? 11 nutritious dishes from giant gourami

1.4. Pig ear jellyfish salad

Ingredients:

• 1 package of fresh packaged jellyfish
• 1/2 pig ear
• 1 carrot, 1 green mango
• 1/2 onion
• Herbs: Thai basil, marjoram, coriander
• Minced garlic, minced chili, ginger
• Fish sauce, sugar, lemon, salt

How to prepare pig ear jellyfish salad as follows:

• Clean the jellyfish and drain it in the usual way. Rub the pig ear with salt, ginger, and lemon to remove odors, then boil with salt, ginger, and onion until just cooked. Then remove the pig ear and soak in ice water for about 15 minutes to make it crunchy, then slice thinly.
• Peel the mango and carrot, shred them. Thinly slice the onion, and you can soak it in ice water to reduce pungency. Wash the herbs and cut them roughly.
• Next, stir a mixture of 3 tablespoons sugar, 3 tablespoons fish sauce, 3 tablespoons lemon juice along with 1 teaspoon minced garlic and chili.
• Finally, put the jellyfish, pig ear, and vegetables into a large bowl, then pour the dressing over and toss well to absorb. Season to taste, let the salad rest for about 15 minutes, then arrange on a plate.

1.5. Banana flower jellyfish salad

Ingredients needed:

• 500g fresh jellyfish
• 1 carrot, 1 banana flower
• 1 green mango, 1 lemon
• 20g white sesame seeds
• Garlic, chili, various herbs
• Fish sauce, sugar, salt, vinegar

Simple way to prepare banana flower jellyfish salad:

• Wash the jellyfish thoroughly to remove saltiness, blanch quickly in boiling water, then drain. Shred the banana flower thinly, then soak it in water mixed with a little vinegar so it doesn’t turn brown, then wash again and squeeze dry.
• Peel the carrot and mango, wash them, and then shred them. Roast the sesame seeds until golden and let them cool. Mince the garlic and chili, and squeeze the lemon for juice.
• Next, take a bowl and stir the fish sauce, sugar, and lemon juice until dissolved. Put the jellyfish, banana flower, carrot, and mango into a large bowl, add garlic and chili, pour the dressing over, and toss gently to absorb evenly. Then season to taste and arrange the salad on a plate, sprinkle with roasted sesame seeds, and add herbs for decoration to finish.

1.6. Cucumber jellyfish salad

Ingredients for cucumber jellyfish salad

• 500g fresh jellyfish
• 2 cucumbers
• 1 star fruit, 1 carrot
• 1 lemon, 3 chilies, 3 cloves of garlic
• 20g various herbs
• 2 tablespoons sugar, 2 tablespoons fish sauce

How to make cucumber jellyfish salad

• Wash the purchased jellyfish quickly with cold water and drain. Wash the cucumbers, cut lengthwise, remove the seeds, and slice diagonally. Peel the carrot and shred it, and wash the star fruit, cutting it into thin strips. Mince the garlic and chili, and wash the herbs, cutting them into small pieces.
• Next, mix the fish sauce, sugar, lemon juice along with minced garlic and chili. You can gently heat the mixture until slightly thickened so the salad is flavorful and doesn’t release water when mixed.
• Then put the jellyfish and all the vegetables into a large bowl, pour the dressing over, and toss well to absorb the seasonings. Arrange the salad on a plate, decorate with herbs or carved chili, and it’s ready to enjoy.

1.7. Papaya jellyfish salad

Ingredients to prepare:

• 350g fresh jellyfish meat
• 1 carrot, 1/2 papaya
• 3 cloves of garlic, 1 horn chili
• 1 lemon and 1 small handful of Vietnamese coriander
• 2 teaspoons cooking oil, 5 teaspoons sugar
• 3 teaspoons fish sauce and 1 tablespoon roasted peanuts

Instructions for preparing papaya jellyfish salad:

• Wash the jellyfish and blanch it in hot water at 80°C for about 2 minutes, drain, and cut into bite-sized pieces. Deseed the papaya, peel the carrot, shred them, and soak in ice water to maintain crunchiness.
• Wash the chili, remove the stem and seeds, shred it, and soak with the papaya and carrot. Pick the young leaves of Vietnamese coriander, wash them, and chop them. Peel and mince the garlic.
• Next, put the minced garlic, lemon juice, sugar, and fish sauce into a bowl, then stir well to combine. Then put the papaya, carrot, chili, and jellyfish into a bowl, pour the dressing over, add cooking oil, mix well, and leave for about 5 minutes to absorb the seasonings. Finally, add the Vietnamese coriander, toss gently, arrange the salad on a plate, and sprinkle roasted peanuts on top.

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1.8. Red jellyfish salad

Ingredients to prepare:

• 1kg red jellyfish
• 500g tomatoes
• 150g fermented glutinous rice, 50g peanuts
• 100g shredded coconut, 100g tapioca starch
• 1 lemon, 2 bird’s eye chilies
• 5 tablespoons rice vinegar, 2 tablespoons seasoning powder
• 1 teaspoon shrimp paste, 1 tablespoon minced garlic
• 100g various raw vegetables
• 1 tablespoon cooking oil
• Sugar, salt, MSG

How to make red jellyfish salad as follows:

• Scrape off the jellyfish slime, then wash with water. Soak the jellyfish in water along with fig leaves, Ming aralia, or mangrove leaves, bring to a boil then let cool and keep for about 4-5 days. Then wash again with lemon and water, and cut into bite-sized pieces.
• Mix 70g of tapioca starch with 100ml of filtered water to form a thin solution. Wash the tomatoes and cut them small. Wash the raw vegetables and let them drain. Roast the peanuts over low heat, wrap in a towel for 5 minutes, then peel.
• Then mix shrimp paste, sugar, MSG, and lemon juice in a bowl, and stir until dissolved. Sauté garlic and chili in cooking oil until fragrant, add tomatoes and stir-fry until soft.
• Continue adding 1 liter of water, fermented glutinous rice, vinegar, sugar, seasoning powder, and MSG, and stir well. Then pour in the dissolved tapioca starch, stirring in one direction. When the water boils, add the shredded coconut and turn off the heat. Pour the sauce over the jellyfish, sprinkle more shredded coconut and roasted peanuts, and raw vegetables to decorate.

1.9. Lotus root jellyfish salad

Ingredients needed:

• 200g jellyfish
• 300g shrimp, 300g pork belly
• 350g lotus root
• 3 sprigs of Vietnamese coriander, half a carrot
• 3 chilies, 1 lemon
• A little perilla leaves, fried shallots, roasted peanuts
• 1 tablespoon fish sauce
• 5 fried shrimp crackers
• Sugar, MSG, pepper

Instructions for preparing lotus root jellyfish salad as follows:

• First, shred the lotus root thinly and peel and shred the carrot. Wash the pork belly, boil until cooked, let cool, then cut into bite-sized pieces. Peel the shrimp, remove the head and veins, boil until cooked, then cut lengthwise. Wash the jellyfish several times, drain, then cut into bite-sized pieces. Pick the young leaves of Vietnamese coriander, wash and finely chop them.
• Next, mix fish sauce, sugar, MSG, pepper, and lemon juice until dissolved. Put the lotus root, carrot, jellyfish, shrimp, meat, and Vietnamese coriander into a large bowl, and toss together.
• Then pour the dressing over, and mix gently to let the seasonings absorb evenly. Finally, arrange the salad on a plate, sprinkle with fried shallots and roasted peanuts. You can decorate with crispy fried shrimp crackers and a few perilla leaves to make the dish look more attractive.

1.10. Kohlrabi jellyfish salad

Ingredients:

• 500g bagged jellyfish
• 1 fresh kohlrabi
• 1 carrot, 1 bowl of roasted peanuts
• Herbs: perilla, marjoram, coriander
• Sugar, vinegar, fish sauce, chili, garlic, lemon

How to make kohlrabi jellyfish salad:

• Peel the kohlrabi and carrot, wash them, then shred or grate them. Soak in cold water and ice for about 10 minutes to make the vegetables crunchy and fresh. Wash the jellyfish several times with water, blanch through hot water to remove the fishy smell, then remove and drain.
• Pick the young leaves of the herbs, wash and cut into bite-sized lengths. Roast the peanuts until golden, then crush them. Peel and mince the garlic, and slice the chili thinly.
• Then mix 2 tablespoons sugar, 2 tablespoons fish sauce, and 2 tablespoons vinegar. Add the minced garlic and chili, stir well, and season again to taste.
• Put the kohlrabi and carrot in a large bowl and toss evenly, then pour the dressing mixture in. Let the salad rest for 10 minutes to absorb the seasonings. When eating, add herbs and roasted peanuts, toss gently one more time to make the salad fragrant and rich.

1.11. Stir-fried jellyfish with celery

Ingredients

• 500g celery
• 500g jellyfish tentacles
• Shallots, garlic, ginger, chili
• Sugar, seasoning powder, MSG, cooking oil

How to make stir-fried jellyfish with celery

• Peel the ginger, wash and cut into strips. Peel and thinly slice the garlic, and chop the shallots and chili. Remove some leaves from the celery, peel off the fibers, wash, then drain and cut into 4-5 cm lengths.
• Wash the jellyfish, soak in water mixed with alum until it turns red or pale yellow. Change the water 2-3 times during the soaking process. Then wash with cooled boiled water, drain, and cut into bite-sized pieces.
• Next, mix the jellyfish with 1 tablespoon cooking oil, ginger, garlic, chili, 1 teaspoon MSG, 1 teaspoon sugar, and 1 teaspoon seasoning powder. Marinate for about 30 minutes to absorb the seasonings.
• Next, heat 2 tablespoons cooking oil, sauté shallots until golden and fragrant. Add the celery, season with 1 teaspoon seasoning powder, then stir-fry for 3-5 minutes until just cooked. Add the jellyfish, toss quickly for 2 minutes, season to taste then turn off the heat, arrange on a plate and enjoy.

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1.12. Sweet and sour stir-fried jellyfish

Ingredients for sweet and sour stir-fried jellyfish

• 500g jellyfish
• 2 bell peppers, 3 tomatoes
• 1 onion, 1 small ginger root
• A little minced garlic, a little tapioca starch
• 2 tablespoons ketchup

How to perform sweet and sour stir-fried jellyfish:

• First, wash the purchased jellyfish, remove salt (if necessary), and drain. Wash the tomatoes and dice them. Cut the bell peppers and onion into squares, blanching them briefly in boiling water. Peel and mince the ginger.
• Next, put a pan on and sauté garlic and ginger with cooking oil, add ketchup and tomatoes and stir-fry until soft. Add about 500ml water, simmer over low heat until mushy, then strain to remove the residue. Then season with sugar, salt, vinegar, and chili sauce for a balanced sweet and sour taste. Dissolve tapioca starch with water and then add to the pot, stirring well until the sauce thickens.
• Quickly stir-fry the bell peppers and onion, seasoning lightly. Finally, add the jellyfish and the sauce, toss together over high heat for 1-2 minutes then turn off the heat.

1.13. Stir-fried jellyfish with beef

Ingredients for stir-fried jellyfish with beef

• 300g sea jellyfish
• 100g beef, 2 onions
• 1 carrot, 1 chili
• 1 celery stalk, 4 leek sprigs
• Garlic, ginger
• 3 tablespoons fish sauce, 3 tablespoons oyster sauce
• 1 tablespoon cooking oil, a little alum
• Sugar, salt, seasoning powder, pepper

Instructions for preparing stir-fried jellyfish with beef as follows:

• Peel the onions and cut into wedges, and wash the celery and cut into segments. Peel the carrot, wash it, and then slice it. Slice the leeks and chili. Peel and mince the garlic, and peel the ginger, crush it, then mince it finely.
• Wash the jellyfish, soak in water mixed with alum until the jellyfish turns pale yellow or light red. Then rinse several times with clean water, cut into strips or bite-sized pieces, blanch briefly, and drain.
• Wash the beef, slice thinly, then marinate with seasoning powder, sugar, pepper, ginger, and minced garlic for 15 minutes. Heat the cooking oil, sauté garlic until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is just seared, transfer to a separate plate.
• Continue using the same pan, then add onions, leeks, and carrots and stir-fry until just cooked. Add the jellyfish and toss together, seasoning with seasoning powder, fish sauce, and oyster sauce, stir-frying for another 2 minutes to absorb the flavor. Then put the beef back into the pan, toss quickly, sprinkle pepper, then turn off the heat to finish the dish.

1.14. Stir-fried jellyfish with sate

Ingredients:

• 200g fresh prepared jellyfish
• 2 dried horn chilies
• Lemon, cilantro
• Onion, green onion
• Cooking oil, oyster sauce, chili sauce, sate, seasoning powder, MSG

How to make stir-fried jellyfish with sate

• First, wash the purchased jellyfish, soak with lemon juice for 15 minutes, then rinse. Cut the onion into wedges, and mince the dried horn chilies. Wash the green onion and cilantro, keeping them separate.
• Then, mix 1 teaspoon oyster sauce, 1 teaspoon sate, 1 teaspoon chili sauce, 1 teaspoon MSG, and ½ teaspoon seasoning powder. Stir well until the mixture is combined.
• Next, heat a pan with a little cooking oil, then sauté the onion and chili until fragrant. After that, add the jellyfish, stir-fry over high heat until firm, then pour in the sauce, tossing together until cooked. Finally, add the green onion, toss a few times then sprinkle cilantro on top and turn off the heat.

1.15. Jellyfish rice noodle soup

Ingredients needed:

• 350g fresh jellyfish
• 500g shrimp and 500g pork
• 100g roasted peanuts, 400g fresh rice noodles
• 2 tomatoes, 2 cloves of garlic
• 1 bird’s eye chili, 1 rice cracker
• Green onion, herbs, lemon juice, salt
• 1 teaspoon seasoning powder, 1 teaspoon shrimp paste
• 1.5 tablespoons cooking oil

How to cook fresh jellyfish noodle dish:

• First, soak the jellyfish in water mixed with a little lemon juice for about 4-5 hours or overnight, then rinse several times. Cut into bite-sized strips, blanch briefly then drain.
• Blanch the pork quickly in boiling water mixed with salt, and wash until clean. Wash the shrimp with dilute salt water then rinse with clean water. Boil the shrimp and pork in a pot of water with a little salt until cooked, then remove to cool, keeping the boiling water as broth. Slice the boiled pork thinly and peel the shrimp, removing the heads.
• Next, sauté garlic with 1 tablespoon cooking oil, add the jellyfish and toss quickly over high heat, then add shrimp and pork to sauté briefly then remove. Wash the tomatoes and cut into wedges, then stir-fry with 1/2 tablespoon cooking oil for about 2-3 minutes until soft.
• Finally, add the sautéed tomatoes to the pork boiling water pot, bring to a boil then season with shrimp paste, seasoning powder, and sliced chili. Season again to taste then turn off the heat.

1.16. Jellyfish fish noodle soup

Ingredients to prepare:

• 300g fresh jellyfish
• 3 middle mackerel steaks and 300g mackerel heads
• 200g fried fish cake
• 500g rice noodles
• 1/4 pineapple, 2 onions
• 3 shallots, 3 tomatoes
• 2 cloves of garlic, 2 chilies
• Cooking oil, cashew oil, salt, fish sauce, seasoning powder, sugar, pepper.

How to make simple jellyfish fish noodle soup as follows:

• Blanch the jellyfish quickly in boiling water for about 2 minutes, remove and drain. Cut the fish cake into bite-sized pieces. Wash the mackerel then marinate with sugar, salt, fish sauce, pepper, minced garlic and chili for 15 minutes.
• Wash the tomatoes and onions then cut into wedges, and cut the pineapple into small pieces. Mince the shallots, garlic, and chili. Blanch the noodles briefly and drain.
• Next, sauté shallots and garlic with cashew oil, add tomatoes and pineapple and stir-fry for about 3 minutes then turn off the heat. Fry the marinated mackerel in hot oil until golden brown on both sides, remove and set aside.
• Boil about 500ml of water, then add mackerel heads to cook along with onions and the sautéed tomato and pineapple mixture. Cook for about 20 minutes, seasoning with fish sauce, seasoning powder, and sugar to taste.
• Finally, add the fried mackerel to cook for another 3 minutes then turn off the heat. Put noodles in a bowl, then arrange fish cake, jellyfish, and mackerel on top, pour hot broth over and you can enjoy.

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1.17. Pineapple jellyfish soup

Ingredients:

• 500g prepared sea jellyfish
• 200g minced shoulder pork or baby pork ribs
• 1/2 pineapple, 3-4 tomatoes
• 1 ginger root, 1 onion
• 2-3 dried shallots, garlic
• Raw vegetables served with: lettuce, perilla, marjoram, culantro (optional)
• A little green onion, coriander
• Fish sauce, salt, sugar, cooking oil, seasoning powder, pepper, fresh chili (optional)

Detailed way to cook pineapple jellyfish soup:

• Marinate minced meat (or baby ribs) with seasoning powder, pepper, minced shallot/garlic, and a little ginger for about 15 minutes. Wash and drain the jellyfish, marinating lightly with seasoning powder and pepper. Sauté shallots and garlic, add the meat to stir-fry until firm then scoop out and set aside.
• Cut the tomatoes into wedges, slice the pineapple into bite-sized pieces, and cut the onion into wedges. Stir-fry tomatoes until soft and color released, then add pineapple and onion to toss quickly, seasoning lightly with salt and sugar.
• Next, put the sautéed meat into the vegetable pot, add about 1-1.5 liters of water, bring to a boil then lower the heat to cook for 15-20 minutes for naturally sweet soup.
• Season again to suit your taste and when the soup boils, add the jellyfish, toss gently and turn off the heat immediately. Finally, scoop the soup into a bowl, sprinkle green onion, coriander, add pepper and fresh chili if liked.

>> List of delicious dishes worth trying:

• How to make delicious sweet and sour squid salad at home
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2. Nutritional value of jellyfish

Sea jellyfish is a nutrient-rich food but has very low calorie content. On average, about 58g of dried jellyfish provides only 21 calories, suitable for a healthy diet and weight control. Jellyfish contains plenty of natural protein, especially collagen which helps maintain skin elasticity and supports joint health.

In 100g of jellyfish meat, the body is supplemented with many essential nutrients such as protein, iron, calcium, iodine, phosphorus, magnesium along with group B vitamins (B1, B2). The fat content is very low, almost negligible, making jellyfish a light and easy-to-digest food.

Omega-3 and omega-6 fatty acids in jellyfish contribute to reducing the risk of cardiovascular disease. Jellyfish also provides the important nutrient choline involved in DNA synthesis, fat metabolism, and brain activity support. As a result, eating jellyfish correctly can help improve memory, increase concentration, and reduce stress.

3. Notes when preparing jellyfish dishes

Although jellyfish is a nutritious and attractive food, to ensure safety and preserve the full flavor, you need to note a few things in the preparation process below:

• Do not eat jellyfish that hasn’t been prepared: Fresh jellyfish contains natural toxins, it is mandatory to clean and detoxify correctly before use.
• Thorough preparation according to the process: You need to soak and wash the jellyfish many times with clean water, salt water, or water mixed with lemon, vinegar, or alum until the jellyfish turns pale yellow or pink-red to be safe for cooking.
• Recognizing spoiled jellyfish: If the jellyfish turns brown, has a strange smell, or is unusually slimy after preparation, it should not be used.
• Do not cook jellyfish for too long: Jellyfish should only be blanched quickly or added to dishes at the last step then the heat turned off to keep the crunchiness and nutritional value.
• Do not eat too much in one meal: Jellyfish has a cooling property; eating too much can easily cause cold stomach or indigestion, especially for people with weak digestive systems.
• Limitations for certain subjects: Small children, pregnant women, and the elderly should eat moderate amounts to ensure safety.
• Reasonable ingredient combination: You should prepare jellyfish with fresh vegetables and lightly acidic seasonings like lemon, vinegar, tomatoes, and pineapple to balance the cold property and help with easier digestion.

Thanks to its refreshing flavor, signature crunch, and high nutritional value, jellyfish can be processed into many attractive dishes such as salads, stir-fries, soups, or jellyfish noodles. Hopefully through this article, you have the answer to the question “what is delicious with jellyfish” and more interesting suggestions to enrich your family menu. If you have any concerns or are looking for delicious cooking recipes, please visit the Ola Squid Blog to explore now! If you’re a fan of high-quality seafood snacks, don’t miss out on our premium dried squid products to complement your family’s appetizers.