• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Proteins

Primary Sidebar

Rinsed jellyfish for Korean jellyfish salad (haepari naengchae)

Jellyfish

Korean Name: 해파리

Romanization: Haepari

Scientific Classification: Rhopilema esculentum

Flavor Profile/Texture:

mild chewy gelatinous crunchy

Goes well with:

vinegar, cucumbers, hot mustard

What is Haepari ?

Haepari 해파리 is an edible jellyfish - an ingredient used in many dishes around the world, particularly throughout Asia. It doesn't have a lot of flavor but most enjoy it for the texture. It is slightly chewy and crunchy. Jellyfish spoils quickly when kept at room temperature, so it is often very quickly cleaned and processed after being caught.

Jellyfish flash cooked with boiling water
Jellyfish flash cooked with boiling water

In Korea, it is preserved by salting heavily and then is sold refrigerated in packages. The shredded pieces have a crunchy texture and are used to make jellyfish salad (Haepari Naengche) in Korea.

Where and What To Buy

Korean or Asian grocery stores - in the refrigerated or frozen section. There isn't usually a big selection so there probably isn't much to choose from. 

How to Use/Cook

Most jellyfish come in a package that's heavily seasoned with salt. You need to rinse all the salt off before cooking with it. Follow my instructions in my Jellyfish Salad recipe.

How to Clean/Store

Shredded, salted jellyfish should be kept refrigerated.

Nutrition/Health Info

  • rinsed and de-salted ready-to-use jellyfish are very low in calories and contain very little fat, 5% protein and the rest of 95% is all water

Recipes that use it:

Korean jellyfish salad (Haepari Naengchae) with lemon and borage petals

Cold Jellyfish Salad (Haepari Naengchae 해파리 냉채 ) with starflower

Korean Ingredient Glossary!

Learn about over 100 popular Korean ingredients in our new ingredient glossary!

Explore Ingredients
Opens in a new window Opens an external site Opens an external site in a new window
featured on
ny times logo
  • COOK
    • Recipe Index
    • Pantry Items
    • Videos
  • LEARN
    • Starter Guide
    • Korean How To’s
    • Travel
join the kimchimari family
Receive Free Cookbook and New Recipes by Email
join now
  • Back to Top
  • About
  • Contact
  • Terms of Use
  • Privacy
© 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

free recipe ebook!

Get my FREE cookbook + newsletters + lessons!
Choose all that you wish!
Thank you for subscribing!