Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
Quick answer
Mideodeok-jjigae is a traditional Korean seafood stew characterized by its spicy broth and its central ingredient, the sea squirt.
What makes this special
- Mideodeok jjigae centers on the unique popping sensation and briny burst of fresh sea squirts, which must be cooked briefly to preserve their delicate texture.
- Biting into sea squirt releases a burst of briny oceanic juice
- Must finish within 5 minutes of boiling to keep the sacs intact
Key ingredients
Core cooking flow
- 1 Rinse 180g of sea squirts in lightly salted water, gently shaking them to re...
- 2 Slice 120g of radish into 0.5cm thick bite-size squares, then cut 100g of zu...
- 3 Combine 700ml of anchovy stock and the radish in a pot, bring to a boil over...
Mideodeok-jjigae is a traditional Korean seafood stew characterized by its spicy broth and its central ingredient, the sea squirt. This coastal dish is widely recognized for the specific way the sea squirts pop when they are bitten, a sensation that is paired with an intense aroma reminiscent of the ocean. When an individual bites into a sea squirt, the outer skin breaks to release a concentrated internal liquid that carries a saline and savory marine flavor that is distinct from any other type of seafood. The cooking process starts with the creation of an anchovy stock which serves as the fundamental liquid base for the dish. Slices of Korean radish, zucchini, and white onion are placed into this stock and cooked until they become tender and translucent. It is important to wait until the very end of the cooking process to add the sea squirts to the pot. If the sea squirts are boiled for too long, their internal sacs will eventually collapse and lose their structure, which leads to a loss of the desired texture. The seasoning of the stew involves the use of gochugaru and soup soy sauce, which together create a heat that is both spicy and clean. Minced garlic and sliced green onions are also incorporated to add further complexity and a rounded depth to the final broth. After the sea squirts are added and the liquid returns to a boil, the cooking should be completed within a five-minute window to ensure the ingredients remain firm and elastic. Mideodeok that is harvested during the peak season of April and May will produce a broth that is notably more fragrant and flavorful than at other times of the year. People who enjoy the strong and bold flavors associated with the sea often find that this stew leaves a lasting impression.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 180g of sea squirts in lightly salted water, gently shaking them to remove any trapped sand or impurities, then drain thoroughly in a colander to prepare.
- 2Prep
Slice 120g of radish into 0.5cm thick bite-size squares, then cut 100g of zucchini and 80g of onion into similar sizes while slicing 40g of green onion diagonally.
- 3Control
Combine 700ml of anchovy stock and the radish in a pot, bring to a boil over high heat, then simmer for 6 minutes until the radish pieces become translucent.
- 4Control
Add the onion, zucchini, 1 tablespoon of chili flakes, 1 tablespoon of minced garlic, and 1 tablespoon of soup soy sauce, then simmer for 5 minutes over medium heat.
- 5Heat
Incorporate the sea squirts and increase the heat to high, boiling for only 3 to 4 minutes to ensure the sacs remain plump and provide a distinctive popping texture.
- 6Control
Add the diagonal green onions, simmer for 1 final minute to release their aroma, then check the seasoning and turn off the heat immediately to prevent overcooking.
After the steps
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