Korean Sea Squirt Soybean Paste Soup
Quick answer
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.
What makes this special
- Mideodeok-doenjang-guk pairs briny sea squirts with fermented soybean paste for flavor.
- Biting into sea squirt bursts briny juice into the doenjang broth
- Only 3 minutes of cooking preserves the ocean aroma
Key ingredients
Core cooking flow
- 1 Slice 120 g Korean radish into thin square pieces and 100 g zucchini into half-moons.
- 2 Rinse 180 g sea squirt gently in salted water, then drain it in a strainer.
- 3 Pour 800 ml rice-rinse water into a pot and bring it to a full boil over high heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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