Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)

Name: Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: sea squirt 180 g; Korean radish 120 g; zucchini 100 g; onion 80 g; green onion 40 g; Korean chili flakes 1 tbsp; soup soy sauce 1 tbsp; minced garlic 1 tbsp; anchovy stock 700 ml

Hold the sea squirts back until near the end of this stew, since overcooking makes them tough. Simmer the radish in 700 ml anchovy stock for 6 minutes until translucent, then the onion, zucchini and seasonings for 5 minutes over medium heat. Add 180 g sea squirts, raise the heat to high and boil 3 to 4 minutes, counted from when the pot returns to a boil, so the sacs stay plump, then add the green onion for 1 final minute.

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Bite into a sea squirt and the little sac bursts, releasing a salty, briny juice.

To keep that, the radish and zucchini are cooked through first and the sea squirts get only three or four minutes over high heat at the very end. In April and May, when they are in season and full of juice, the broth itself tastes different.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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 into 1cm-thick pieces.
3

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.
4

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.
5

Incorporate the sea squirts and increase the heat to high, boiling for only 3 to 4 minutes from the time it returns to a boil to ensure the sacs remain plump and provide a distinctive popping texture.
6

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.