Chewy and Fresh Sea Squirt (Omandungi): How to Prepare and Store
A Comprehensive Guide to Preparing and Storing Omandungi
Do you love omandungi? You might confuse it with mideodeok, but this is omandungi! Mideodeok has a smooth appearance. I used to get confused too. But one day, I craved omandungi so much… so I ordered it, prepared it, and am now sharing how to store it.
Ingredients
- Omandungi (fresh)
- Coarse salt (for cleaning)
- Water (for washing and blanching)
- Salt (for blanching)
Cooking Instructions
Step 1
First, prepare to wash the fresh omandungi you received. Place all the omandungi into a large bowl. It might seem like a lot at first, but it will be a good amount after preparation.
Step 2
When washing the omandungi, add a generous amount of coarse salt and just a little water. Shaking them in the saltwater, similar to how you’d wash clams, will effectively remove impurities from the surface. Afterward, use a soft toothbrush to gently scrub the surface of the omandungi. Be careful not to scrub too hard, as it can cause them to burst. After brushing, rinse thoroughly under running water to completely remove any remaining debris.
Step 3
Now, let’s prepare to blanch the omandungi briefly. Pour plenty of water into a pot and add a small amount of salt. Adding salt to boiling water helps to eliminate any fishy odor and enhance the umami flavor of the omandungi.
Step 4
Once the water is boiling vigorously, add the cleaned omandungi and blanch them for a short time. Omandungi doesn’t need to be blanched for long. Since they will be cooked again in stews, ramen, sujebi, or kalguksu, it’s best to blanch them for just about 1 minute. This is enough to remove surface impurities and slightly firm up their texture. Immediately remove the blanched omandungi and rinse them under cold water to cool them down quickly. If left in hot water, they will continue to cook from residual heat.
Step 5
After rinsing in cold water, drain the omandungi well and let them cool completely. Ensuring they are thoroughly chilled prevents them from sticking together when frozen and helps maintain their freshness.
Step 6
Once completely cooled, portion the omandungi into single-serving sizes and store them in airtight containers or zip-top bags in the freezer. This way, you can conveniently take out the amount you need whenever you want to use them in a dish. Stored this way, omandungi can be added to stews or ramen for a delicious, refreshing taste of the sea. (Tip: Use frozen omandungi immediately in your cooking after thawing.)
