Sea Pineapple Jeotgal: A Taste of Spring
Sea Pineapple Jeotgal: A Taste of Spring
Homemade Sea Pineapple Jeotgal with Fresh Seasonal Sea Pineapples
Create a tantalizing sea pineapple (meongge) jeotgal, a fermented seafood delicacy, using the ‘flower of the spring sea’! Sea pineapples are rich in taurine, known for its anti-aging properties, and ‘chintiol’, beneficial for hangover relief. With only 78kcal per 100g, they’re a perfect, low-calorie seafood option for enthusiasts. While often enjoyed with a spicy-sweet dipping sauce (chojang), this jeotgal captures the essence of the ocean with its savory, subtly sweet, and fresh briny flavor, making it an excellent accompaniment to rice or a delightful appetizer with drinks. Follow these detailed steps to transform fresh sea pineapples into a delicious homemade jeotgal!
Ingredients- 500g peeled sea pineapple
- 2 Cheongyang chili peppers
- A small bunch of green onions (scallions)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or rice syrup)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp anchovy sauce (myeolchijeot)
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Prepare the fresh sea pineapples. Using a knife, carefully trim off the ‘horn’ or pointed part of the sea pineapple, which is opposite the side with the tentacles. This removes a tougher section.
Step 2
Starting from where you cut the horn, carefully slit the belly of the sea pineapple with a knife or scissors, all the way down to the base where the tentacles are. This will open it up for easy extraction of the flesh.
Step 3
Gently turn the opened sea pineapple inside out, and carefully scoop or peel away the vibrant orange flesh. Once the main flesh is removed, thoroughly clean out any remaining impurities inside the shell, such as black stringy bits or grit, to ensure the ingredient is pristine.
Step 4
After cleaning, rinse the sea pineapple flesh under cold running water to remove any excess saltiness. Drain them thoroughly, patting them dry as much as possible to ensure the jeotgal marinade is not diluted.
Step 5
Cut the drained sea pineapple flesh into bite-sized pieces. Aim for pieces that are easy to eat and will absorb the marinade well.
Step 6
Finely chop the Cheongyang chili peppers. Remove the stems and mince them into small pieces. If you prefer a spicier jeotgal, feel free to adjust the amount of chili pepper.
Step 7
Finely chop the green onions (or scallions). Trim off any roots or tough ends and mince them into small pieces. This will add a fresh oniony flavor and a slight crunch.
Step 8
In a mixing bowl, combine the chopped chili peppers and green onions. Add the marinade ingredients: 3 tablespoons of red pepper flakes, 1 tablespoon of corn syrup, 1 tablespoon of minced garlic, 2 tablespoons of plum extract, and 2 tablespoons of anchovy sauce. Mix everything together thoroughly until you have a well-combined seasoning paste.
Step 9
Add the prepared sea pineapple pieces to the seasoning paste. Gently toss and mix to ensure the marinade evenly coats every piece of sea pineapple. Be careful not to overmix, as this can break down the delicate sea pineapple flesh. Once everything is well combined, sprinkle with sesame seeds for a final touch.
