Yoon Yi-ryeon's Sea Squirt Jeotgal

Ingredients needed 🛒6 servings

• sea squirt 4 kg (650 g after trimming)
• scallions 10 roots
• Korean hot chili pepper 2
• fermented anchovy sauce 5 tablespoons
• minced garlic 3 tablespoons
• ginger syrup 1 tablespoon (scant)
• fine gochugaru 9 tablespoons
• plum extract 2 tablespoons
• sesame oil (added when eating)
• sesame seeds (added when eating)

Recipe 🍳

Cooking tips 💡

• Can be stored in a kimchi refrigerator for up to about 2 weeks.
• Adding sesame oil and sesame seeds when eating makes it more savory and fragrant.
• Do not wash sea squirt in fresh water; gently wash it in its own liquid (ji-eo-mul) to preserve its aroma.

Recommended for 🙋

• ⭐Those looking for a basic side dish using spring seasonal sea squirt.
• ⭐Those who want to make a non-salty sea squirt jeotgal.
• ⭐Those who want to learn how to trim sea squirt.