1 14-oz. package of salted jellyfish
1 T soy sauce
1 T distilled white vinegar
1/2 T sesame oil
Empty the package of jellyfish into a large bowl. Rinse jellyfish in water three times, then refill bowl, cover with plastic wrap and let sit in the refrigerator overnight. Drain jellyfish, add remaining ingredients and serve immediately.
It is very important to rinse and soak the jellyfish overnight, as it is traditionally heavily salted for preservation.