Jellyfish Salad with Chinese Celery

Ingredients

• Three 5.2-ounce packages ready-to-eat or instant jellyfish, seasoning packets removed and reserved for another use (see Cook’s Note)
• Kosher salt
• 2 tablespoons white sesame seeds
• 3 tablespoons neutral oil, such as vegetable or grapeseed oil
• 2 cloves garlic, thinly sliced
• 2 scallions, thinly sliced, white and green parts separated
• 1 teaspoon gochugaru (Korean red pepper flakes), optional
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 1/2 teaspoons toasted sesame oil
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground white pepper
• 3 ounces Chinese celery, thinly sliced on a diagonal (about 1 cup) plus 2 tablespoons roughly chopped leaves

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