Korean Sea Squirt Soybean Paste Soup
Mideodeok-doenjang-guk is a Korean soybean paste soup made with sea squirt, one of the more unusual and intensely flavored combinations in everyday Korean cooking. Sea squirt, called mideodeok in Korean, belongs to the same class of sea creatures as the better-known meongge. What sets it apart is the small pocket of brine inside its leathery outer skin. When bitten, the skin pops and releases a burst of concentrated ocean liquid that spreads through the surrounding broth. Combined with the fermented earthiness of doenjang, this creates a double layer of umami that lingers well past the last spoonful. The soup is built on anchovy-kelp stock, which reinforces the seafood character and keeps the base clean. Doenjang is stirred in once the stock is fully boiling so it dissolves evenly without losing its fermented depth. Radish and zucchini are added to balance the intensity: both vegetables absorb the strong flavors of the broth while contributing a quiet sweetness. One or two Cheongyang chili peppers provide a clean, building heat that cuts through any richness. Generous sliced green onion added just before serving keeps the finish bright and aromatic. Sea squirt should not be scored or cut before the soup is finished, as breaking the skin early causes the inner liquid to drain away into the pot rather than releasing inside the mouth. Along the southern coast of South Korea, particularly in Tongyeong and Geoje where mideodeok is harvested in large quantities, this soup is ordinary home cooking. Elsewhere it is a deliberate seasonal choice, best in late spring and early summer.
Adjust Servings
Instructions
- 1
Slice radish into thin squares, zucchini into half-moons, and chop chili and green onion.
- 2
Rinse sea squirt lightly in salted water and drain.
- 3
Pour rice-rinse water into a pot and dissolve doenjang through a strainer as it heats.
- 4
Add radish first and cook 6 minutes, then add zucchini and garlic.
- 5
Add sea squirt and simmer only 3 minutes to preserve its ocean aroma.
- 6
Adjust seasoning with soup soy sauce, then add chili and green onion for 1 more minute.
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Goes Well With
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