Korean Sea Squirt Soybean Paste Soup
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mideodeok, a small sea squirt, holds a pocket of briny liquid inside its tough skin, and it bursts in your mouth when you bite down.
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To keep that liquid in, the stems are left uncut and the sea squirts get only three minutes in the pot, and the doenjang is dissolved in rice-rinsing water rather than anchovy stock. Around Tongyeong and Geoje on Korea's south coast, it is everyday home cooking.
Ingredients
Instructions
- 1
Slice 120 g Korean radish into thin square pieces and 100 g zucchini into half-moons.
Chop the Cheongyang chili and green onion separately so they can go in near the end without overcooking.
- 2
Rinse 180 g sea squirt gently in salted water, then drain it in a strainer.
Do not trim or score the ends, because breaking the skin early lets the briny liquid escape before serving.
- 3
Pour 800 ml rice-rinse water into a pot and bring it to a full boil over high heat.
Once bubbling, press 1.5 tablespoons doenjang through a strainer so the broth stays smooth and evenly seasoned.
- 4
Add the radish, lower the heat to medium, and simmer for about 6 minutes.
When the edges look slightly translucent, add the zucchini and 1 teaspoon minced garlic so the vegetables cook without collapsing.
- 5
When the zucchini is partly tender, add the sea squirt and simmer over medium-low heat for only 3 minutes.
Skim foam from the surface, but avoid long boiling because it weakens the sea aroma.
- 6
Season with 1 teaspoon soup soy sauce, then add the Cheongyang chili and green onion.
Simmer just 1 more minute, taste for saltiness, and serve hot right away while the onion aroma is still fresh.
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