Meongge Jeotgal, commonly known as sea squirt, is a traditional Korean delicacy that has garnered attention for its unique flavor and texture. This fermented seafood is made from the tunicate, a marine invertebrate known for its jelly-like consistency and briny taste. Rich in nutrients and praised for its health benefits, Meongge Jeotgal is often enjoyed as a side dish or condiment, enhancing various Korean meals. As noted by culinary experts, “The umami-rich profile of Meongge Jeotgal makes it a favorite among seafood lovers” (Source). Its growing popularity can be attributed not only to its distinctive taste but also to the increasing interest in fermented foods and their role in a healthy diet.
Meongge Jeotgal Recipe
Meongge Jeotgal is a traditional Korean side dish made from sea squirt, a marine invertebrate known for its unique flavor and texture. This dish is often enjoyed with steamed rice or as part of a banchan (side dish) spread. The history of Meongge Jeotgal dates back centuries, often associated with coastal regions of Korea, where sea squirts are harvested and preserved. The fermentation process enhances its umami flavor, making it a beloved delicacy.
Preparation
Ingredients
| Ingredient | Quantity |
| Fresh sea squirts | 1 kg |
| Salt | 300 g |
| Garlic | 5 cloves, minced |
| Ginger | 1-inch piece, minced |
| Red pepper flakes (Gochugaru) | 2-3 tablespoons (to taste) |
| Sugar | 1 tablespoon |
| Sesame oil | 2 tablespoons |
| Green onions | 2, chopped |
Steps
- Prepare the Sea Squirts:
- Begin by rinsing the fresh sea squirts under cold water to remove any sand or impurities.
- Carefully cut the sea squirts open, remove the inner organs, and rinse the remaining flesh again to ensure cleanliness.
- Salting:
- In a large bowl, layer the cleaned sea squirts with salt. Ensure each piece is well-coated to aid in the preservation process.
- Let the salted sea squirts sit for about 2-3 hours to allow the salt to draw out moisture.
- Making the Mixture:
- In a separate bowl, combine minced garlic, minced ginger, red pepper flakes, sugar, sesame oil, and chopped green onions.
- Mix thoroughly to create a flavorful paste that will be added to the sea squirts.
- Combining:
- After the sea squirts have sat in salt, rinse them to remove excess saltiness.
- Mix the rinsed sea squirts with the prepared spice mixture, ensuring even coating on all pieces.
- Fermentation:
- Transfer the mixture into a clean, airtight container.
- Seal the container and leave it at room temperature for 1-2 days to initiate fermentation. Check daily and refrigerate after desired fermentation is achieved.
- Serving:
- After fermentation, Meongge Jeotgal can be served chilled or at room temperature as a side dish with rice.
- Enjoy the unique umami flavor and texture that this traditional dish offers!
Enjoy making and sharing Meongge Jeotgal, a true taste of Korea’s coastal traditions!
Frequently Asked Questions
What is Meongge Jeotgal?
Meongge Jeotgal is a traditional Korean fermented seafood dish made from sea squirts (also known as ascidians) that are salted and fermented.
How is Meongge Jeotgal prepared?
It is prepared by cleaning sea squirts, salting them, and allowing them to ferment for several days to develop their flavor.
What does Meongge Jeotgal taste like?
Meongge Jeotgal has a unique flavor profile that is salty, umami-rich, and slightly briny, often described as having an ocean-like taste.
Is Meongge Jeotgal healthy?
Yes, it is a good source of proteins, vitamins, and minerals, and is low in calories, making it a nutritious addition to meals.
How can Meongge Jeotgal be served?
Meongge Jeotgal can be served as a side dish, used as a topping for rice, or mixed with other ingredients in salads or stews.
Where can I buy Meongge Jeotgal?
It can be found at Korean markets, specialty seafood stores, and online retailers that specialize in fermented foods.
Can Meongge Jeotgal be made at home?
Yes, it can be made at home using fresh sea squirts, salt, and the right fermentation conditions, though it requires some knowledge of fermentation processes.
What are some dishes that use Meongge Jeotgal?
It is commonly used in dishes like Meongge Jeotgal bibimbap, soups, and various Korean jeotgal variations.
Is Meongge Jeotgal safe to eat?
Yes, when properly fermented and stored, Meongge Jeotgal is safe to eat, but it is essential to ensure that the ingredients are fresh and handled correctly.
How long does Meongge Jeotgal last?
Properly stored in a cool place, Meongge Jeotgal can last for several months, but it’s best consumed within a few weeks for optimal flavor.
Can I freeze Meongge Jeotgal?
Yes, Meongge Jeotgal can be frozen to extend its shelf life, although it may slightly alter the texture upon thawing.
What is the nutritional value of Meongge Jeotgal?
Meongge Jeotgal is rich in omega-3 fatty acids, protein, and contains essential vitamins like A and B12, making it a healthy option.
Is Meongge Jeotgal suitable for vegetarians?
No, Meongge Jeotgal is not suitable for vegetarians or vegans as it is made from animal-derived sea squirts.
How do you eat Meongge Jeotgal?
It can be eaten directly as a side dish, mixed with rice, or as a component in various recipes for added flavor.
