3 Easy Side Dishes with Mountain Jellyfish / Diet
Hello, this is Nonno! 😊
This time, I will introduce 3 easy side dish menus using "mountain jellyfish" (stem lettuce), which is perfect for summer! Mountain jellyfish is actually a secret, ultimate diet ingredient that only those in the know are aware of. 🎶
🥗 The Appeal of "Mountain Jellyfish"
It is a super healthy ingredient that is low-calorie, low-carb, and low-fat, making it guilt-free. As a relative of lettuce, it is packed with dietary fiber, which helps keep your stomach feeling light. It is actually known as a "flavor loved by emperors," and in China, it was even given the noble nickname "tribute vegetable" because it was presented to the imperial court for its delicious taste and health benefits.
Once you try it, you will definitely become addicted to its unique crunchy and crisp texture! If you have never eaten it before, please take this opportunity to experience its charm.
Nutrition of mountain jellyfish (per 100g after rehydration): Calories are about 30kcal, carbohydrates are about 3.0g, and fat is almost zero! Furthermore, it is rich in dietary fiber at about 3.5g.
[Main health benefits] It has top-class potassium levels, making it great for "reducing swelling and preventing high blood pressure." You can also expect "gut health and constipation improvement" from its abundant dietary fiber. Plus, it even offers "antioxidant effects and skin-beautifying benefits" thanks to its carotene and vitamins!
[Power as medicinal food] Its five flavors and five properties are "bitter/sweet and cooling," which helps to cool down the body appropriately. It acts on the stomach, liver, and spleen, making it a reliable ally that supports digestive system care and detoxification.
How to rehydrate mountain jellyfish
Put water in a bowl and soak the washed mountain jellyfish for about 3 hours to overnight.
Once it becomes soft, drain it in a colander and squeeze out the water thoroughly.
you can rehydrate it in a shorter amount of time.
Mountain jellyfish and dried daikon radish kinpira
Ingredients for 2-3 small bowls
Mountain jellyfish 15g (45g after rehydration)
Dried daikon radish 15g (60g after rehydration)
Grated ginger 1/2 teaspoon
Dried chili pepper 1 piece
Soy sauce 1 tablespoon
Mirin 1 tablespoon
Daikon rehydration liquid 2 tablespoons
White dashi 1 teaspoon
Sesame oil as needed
How to make
Rehydrate the mountain jellyfish and dried daikon radish in water, squeeze them firmly, and cut them into 3-4cm lengths.
Put sesame oil, ginger, and the chili pepper in a frying pan and heat over low heat until fragrant.
Add the mountain jellyfish and dried daikon radish, and stir-fry over medium heat for 1-2 minutes to coat with oil.
Add the [combined seasonings] and stir-fry until the moisture is completely gone, and it is done!
it is recommended to let it sit for a while (about 10 minutes)
before eating.
Refreshing Mountain Jellyfish Salad
Tossed in a refreshing ponzu soy sauce with a kick of yuzu kosho.
[Ingredients] For 2-3 small bowls
Pea sprouts: 1/2 pack (50g)
Bean sprouts: 1/3 bag (70g)
Mountain jellyfish: 10g (approx. 30g when rehydrated)
Tomato: 1/4 small
[Seasoning Mixture](Mix in advance)
Ponzu: 1 tbsp
Soy sauce: 1 tbsp
Shiro-dashi: 1 tsp
Lakanto or mirin: 1 tsp
Yuzu kosho: 1/4 tsp
Bonito flakes: to taste
Sesame oil: optional
🍳 Instructions
1. Rehydrate the mountain jellyfish in water, squeeze firmly, and cut into 3-4 cm pieces.
Briefly boil (or microwave) the bean sprouts and pea sprouts, and once cooled, squeeze out as much moisture as possible by hand.
Mix the [Seasoning Mixture] in a bowl, add the squeezed vegetables, mountain jellyfish, and tomato, and toss lightly to finish!
it is recommended to toss it
just 5 minutes before eating.
Double Jellyfish Kimchi
I named this Double Jellyfish Kimchi because it combines mountain jellyfish and wood ear mushrooms. The double crunchy texture is addictive.
[Ingredients] For about 3 small bowls
Mountain jellyfish 20g (60g after rehydration)
Wood ear mushrooms 10g (approx. 60g after rehydration)
Sesame oil: 1 tsp
[Yangnyeom Sauce]
Kimchi seasoning powder: 1-1.5 tbsp
Grated apple: 1/8 portion
Salt koji: 1/2 tsp
Lakanto: 1 tsp
*Homemade yangnyeom is also fine
Instructions
Rehydrate the mountain jellyfish and wood ear mushrooms in water, cut them into 3cm pieces, and boil for 1.5 to 2 minutes. Drain in a colander, and once they have cooled down, wrap them in a paper towel and squeeze out as much moisture as possible.
In a bowl, add the drained grated apple and all the remaining ingredients for the [Yangnyeom sauce], then mix well.
Add the mountain jellyfish and wood ear mushrooms to the bowl and toss them together as if massaging the sauce in. Finish by drizzling with sesame oil and let it rest in the refrigerator for half a day to overnight to complete.
Homemade is delicious, but since it uses
so many seasonings, it is actually more economical
and the flavor is more consistent if you use a powdered base.
Photo by Nonno
Dried mountain jellyfish is hard to find in supermarkets (I wonder if they have it at Gyomu Super?), so I buy it on Amazon. If I get too much, I can't use it all up and it loses its color, so I buy about 100g at a time.
In this note 📓, I hope to introduce various recipes such as
diet recipes, medicinal cooking, fermented foods, gut health, gluten-free, low-carb, budget-friendly recipes, time-saving, and easy cooking,
ranging from things you can make quickly and easily to dishes that are heartwarming and soothing.
I hope you can find recipes that support your health and are useful for your daily life.
Thank you for reading until the end. 🙇♀️