Ingredients
200 g (about 7 oz) jellyfish head, 100 g (about 3.5 oz) bitter melon.
Seasonings
1/2 teaspoon each of salt and MSG, 1 tablespoon rice vinegar, 4 teaspoons ginger juice, 2 tablespoons fresh broth, and 2 teaspoons sesame oil.
Steps
1. Soak the jellyfish head in warm water until fully softened, wash away the sand and surface salt, rinse thoroughly with clean water, then cut into thin shreds, blanch briefly in boiling water, remove and rinse under cold water, then drain well.
2. Wash the bitter melon, cut it in half lengthwise, remove the seeds and pith, then slice it thinly. Lightly salt the slices and let them sit briefly, then squeeze out the excess moisture. Arrange the bitter melon and jellyfish shreds together on a serving plate.
3. Dissolve salt, MSG, ginger juice, rice vinegar, sesame oil, and fresh broth in a small bowl, then drizzle over the jellyfish shreds and toss well to combine.