Spicy Sea Squirt Jeotgal: A Simple Homemade Delicacy
Easy Recipe for Making Sea Squirt Jeotgal at Home.
Feeling overwhelmed by the large quantities often seen on TV cooking shows? This recipe is scaled down perfectly for a small household. Try making a small batch first, and if you love it, you can easily double or triple the recipe! This savory and fresh sea squirt delicacy is a true rice-stealing banchan. (Individuals with high blood pressure should consume jeotgal in moderation.)
Main Ingredients
- 270g prepared sea squirts (precisely weighed)
- 1 Tbsp coarse salt (for pickling)
- 1/4 cup soju (to remove fishiness and aid pickling)
Seasoning Ingredients
- 3 Tbsp fine gochugaru (for color and mild spice)
- 1 Tbsp coarse gochugaru (for a spicier kick and texture)
- 1 Tbsp minced garlic (enhances flavor)
- 1 Tbsp fish sauce or soy sauce (for umami)
- 1 tsp ginger juice (removes fishiness and adds aroma)
- 1 Tbsp oligodang or plum extract (for subtle sweetness and shine)
- 3 Tbsp fine gochugaru (for color and mild spice)
- 1 Tbsp coarse gochugaru (for a spicier kick and texture)
- 1 Tbsp minced garlic (enhances flavor)
- 1 Tbsp fish sauce or soy sauce (for umami)
- 1 tsp ginger juice (removes fishiness and adds aroma)
- 1 Tbsp oligodang or plum extract (for subtle sweetness and shine)
Cooking Instructions
Step 1
It’s convenient to buy pre-cleaned sea squirts from the market or online. This recipe uses exactly 270g of sea squirts. Since salted fermented seafood (jeotgal) and other savory side dishes might not be ideal for those with high blood pressure, I decided to make just one small batch to try. It’s a great opportunity to enjoy the fresh taste of sea squirts!
Step 2
Place the 270g of prepared sea squirts in a bowl. Add 1 tablespoon of coarse salt and 1/4 cup of soju. The salt helps to draw out moisture and lightly season the sea squirts, while the soju removes any unpleasant fishy odor and helps firm up the texture.
Step 3
Mix the sea squirts well with the salt and soju, then let them sit for 30 minutes to pickle. Stirring them once or twice during this time will ensure the salt is evenly distributed and absorbed.
Step 4
After 30 minutes, you’ll notice that quite a bit of liquid has been released from the sea squirts, and the flesh has become nicely firm and slightly chewy. They already look appetizing!
Step 5
Drain the pickled sea squirts thoroughly in a colander for 1 hour. Proper draining is crucial for a concentrated flavor and longer shelf life. In hot or humid weather, it’s best to drain them in the refrigerator to maintain hygiene and freshness.
Step 6
Now it’s time to season the sea squirts. First, add 3 tablespoons of fine gochugaru and 1 tablespoon of coarse gochugaru. The fine powder provides a smooth color and mild heat, while the coarse flakes add a spicier kick and textural contrast.
Step 7
Mix the gochugaru with the sea squirts. At this stage, the chili powder hasn’t fully absorbed moisture and might seem a bit dry. Let it sit for a bit, allowing the gochugaru to absorb the remaining moisture from the sea squirts and the seasoning.
Step 8
Next, add the remaining seasoning ingredients: 1 tablespoon of minced garlic, 1 tablespoon of fish sauce, 1 teaspoon of ginger juice, and 1 tablespoon of oligodang (or plum extract). Mix everything thoroughly. As the gochugaru hydrates, the seasoning will deepen in color, become glossy, and transform into a mouthwatering jeotgal. Taste and adjust the seasoning if needed.
Step 9
The sea squirt jeotgal is made with fresh, sushi-grade ingredients, so it can be eaten immediately. However, letting it mature in the refrigerator for about a day will allow the flavors to meld beautifully, making it even more delicious. Store it in a clean jar in the fridge. This fresh sea squirt jeotgal is sure to make a simple bowl of rice incredibly satisfying.
Step 10
If you find this recipe delightful and wish to make a larger batch, feel free to multiply the ingredients by 10, using this recipe as a guide. You can then enjoy a generous serving of homemade sea squirt jeotgal with your family!
