Making salted seafood with sea squirts in season
I ordered it right away when I heard that sea squirt on the southern coast, called the "flower of the spring sea," was already released two weeks earlier on the morning news before going to work. Sea squirt contains taurine, which prevents aging, and sintiol, which is good for hangover, and even has 100g of calories and 78kcal, a representative low-calorie seafood, isn't it too perfect for seafood lovers?! Usually, you dip it in red chili paste with vinegar, but the smell of the sea spreads in your mouth, making it a bit salty and mildly sweet, so it's a popular ingredient for snacks.
4 serving
Within 30 minutes
소소한하루
Ingredients
  • Sea squirt
    500g
  • Cheongyang red pepper
    2ea
  • Scallions
    little
  • Red pepper powder
    3T
  • crushed garlic
    1T
  • Starch syrup
    1T
  • plum extract
    2T
  • salted anchovies
    2T
  • Sesame oil
    little
  • Sesame
    little
Cooking Steps
STEP 1/9
Cut the horn of the sea squirt (opposite of the beard) with a knife.
STEP 2/9
Cut the sea squirt's belly with a knife or scissors from the horn cut to the base with the beard.
STEP 3/9
Turn the split stomach over and remove the orange flesh. Remove the flesh and remove the impurities (black thread, ruffles, etc.) from the sea squirt.
STEP 4/9
After removing impurities from sea squirts, wash them in running water to remove the saltiness and drain as much as possible.
STEP 5/9
Cut sea squirt into bite-sized pieces that are good to eat.
STEP 6/9
Slice the cheongyang pepper for the salted fish.
STEP 7/9
Slice green onions or chives thinly, too.
STEP 8/9
Add chopped vegetables and seasonings (3 tablespoons of red pepper powder, 1 tablespoons of starch syrup, 1 tablespoons of minced garlic, 2 tablespoons of plum extract, 2 tablespoons of anchovy extract) and mix.
STEP 9/9
Add the cut sea squirt to the marinade and mix it so that it cuts the taste evenly.
It's very simple and delicious salted sea squirt. It's so delicious even if you eat it right away with red seasoning, but soak the salted sea squirt and ripen it for about a day and eat it around sesame oil and sesame seeds. It is seasoned immediately without being salted, so the time is shortened, and the freshness and aroma remain the same, so it is eaten as a side dish or mixed like bibimbap. Also, like salted fish sold on the market, the storage period is not long because it is not salted, so keep it refrigerated and eat it quickly.
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