Chewy and Aromatic Sea Squirt Fermentation (Meongge-jeot)
Homemade Sea Squirt Fermentation: The Ultimate Guide
Perfect for when you’ve lost your appetite! Make this refreshing sea squirt fermented dish at home, capturing the ocean’s fresh flavor and deep umami. It’s a true rice-thief!
Ingredients for Sea Squirt Fermentation- 700g prepared fresh sea squirts
- 5 Tbsp fine gochugaru (Korean chili flakes)
- 2 cups soju (for removing fishy smell and brining)
- 2 Tbsp coarse sea salt (flower salt)
- 2.5 Tbsp anchovy sauce (for enhanced umami!)
- 3 Tbsp minced garlic (for richer flavor!)
- 3 Tbsp maesilcheong (plum syrup) (for sweetness and gloss!)
- 1/2 Tbsp finely minced ginger (to remove fishy smell)
- A little oligo당 (corn syrup) (for added gloss and tenderness)
Cooking Instructions
Step 1
Prepare fresh sea squirts. Gently rinse them in cold water to slightly remove their inherent saltiness, then drain them. If the shells are hard, carefully remove them with a knife.
Step 2
If the sea squirts are small, cut them in half for bite-sized pieces. If they are larger, you can cut them into 3-4 pieces. Adjust the size according to your preference. Place the cut sea squirts in a bowl.
Step 3
Add 2 Tbsp of coarse sea salt and 2 cups of soju to the sea squirts. Soju helps to eliminate the fishy odor and makes the sea squirts firm through osmosis. Let them brine like this for about 30 minutes.
Step 4
After brining for 30 minutes, do not discard the liquid that has come out. Use it as is. Rinsing it away will wash out the sea squirt’s delicious umami!
Step 5
Drain the brined sea squirts using a sieve. Don’t press too hard; just let the excess liquid drain off. If they are too dry, the fermented dish might become stiff.
Step 6
Now, it’s time to season them! To the drained sea squirts, add 5 Tbsp of fine gochugaru and mix well until the sea squirts are evenly coated with color.
Step 7
As the gochugaru mixes with the sea squirt’s moisture, it will slightly soften and plump up. This is when the spicy flavor starts to infuse into the sea squirts.
Step 8
After the gochugaru has softened, add 3 Tbsp of minced garlic, 2.5 Tbsp of anchovy sauce, 1/2 Tbsp of finely minced ginger, and a little oligo당 for added sweetness and a glossy finish.
Step 9
Gently mix everything together with chopsticks or a spatula until all the seasonings are well combined. Be careful not to mash the sea squirts; gentle mixing is key. Once all ingredients are evenly blended, your delicious sea squirt fermentation is complete!
Step 10
Transfer the finished sea squirt fermentation into a clean glass jar and store it in the refrigerator. It’s delicious right away, but letting it mature for about a day will allow the flavors to meld beautifully, resulting in an even deeper taste.
Step 11
When serving, you can add chopped scallions and spicy Cheongyang peppers to your liking, and sprinkle with toasted sesame seeds. Mix it all together with freshly cooked white rice for an even more delightful experience. Try serving it over a bowl of hot rice!
