Published in Washington City Paper
What: Cold jellyfish salad
Where to Get It: Full Kee, 509 H St.; (202) 371-2233; fullkeedc.com
What It Is: Like Prince Joffrey in Game of Thrones, jellyfish is brainless, formless, and spineless. The curing process removes most of the water and firms things up to a delightful texture. It’s cut into long strands, tossed with sesame oil and soy sauce, and served cold as a salad.
What It Tastes Like: Cured jellyfish is more about texture than taste—think the crunch of raw carrots with the smooth, gelatinous feel of Jell-O. It takes on the flavor of the sesame and soy sauce.
History of the Dish: The Chinese have been eating jellyfish for more than 1,000 years, and its popularity has spread to Japan, Singapore, Taiwan, and beyond. It’s considered a treat and served at weddings, holidays, and other special occasions.
How to Eat It: Channel your inner Mr. Miyagi and put your chopstick skills to the test. The ultra-bouncy strands are challenging to grasp. Or ask for a fork and spoon and twirl it like spaghetti.
Photo by Mary Kong-DeVito