Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
Mideodeok (sea squirt) jjigae features the distinctive pop-in-your-mouth texture of sea squirts, which burst with briny ocean flavor when bitten. Korean radish, zucchini, and onion simmer alongside in an anchovy stock base seasoned with gochugaru and soup soy sauce. The sea squirts release their marine essence into the broth, creating a clean yet deeply savory soup with a gentle kick of heat.
Adjust Servings
Instructions
- 1
Rinse the sea squirts in light salted water and drain well.
- 2
Cut radish, zucchini, and onion into bite-size pieces; slice green onion diagonally.
- 3
Boil anchovy stock with radish for 6 minutes to draw out sweetness.
- 4
Add onion, zucchini, chili flakes, garlic, and soup soy sauce; simmer 5 more minutes.
- 5
Add sea squirts and cook only 3-4 minutes to keep aroma and texture.
- 6
Add green onion, simmer 1 minute, adjust seasoning, and turn off heat.
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