Seonggekalguksu || Noodle Soup with Sea Urchin, 성게칼국수

Meongge Kalguksu (멍게칼국수) is a unique and less common variation of the popular Korean knife-cut noodle soup (kalguksu) that features sea pineapple (meongge, 멍게) as its star ingredient. This dish offers a distinctive seafood flavor profile that is both refreshing and slightly bitter, characteristic of sea pineapple.

The Unique Seafood: Sea Pineapple (Meongge, 멍게)

What it is: Sea pineapple, also known as sea squirt, is a marine invertebrate that has a leathery outer tunic and a bright orange-red interior. It’s considered a delicacy in Korea, particularly in coastal regions, and is known for its strong, iodine-rich, and slightly bitter-sweet flavor. The texture is somewhat chewy and watery.
Preparation for Kalguksu: For Meongge Kalguksu, the sea pineapple is typically cleaned thoroughly and then cut into small, bite-sized pieces. It’s usually added towards the end of the cooking process to preserve its fresh flavor and texture. Sometimes, the sea pineapple might be briefly blanched beforehand.
Flavor Contribution: Sea pineapple imparts a very distinct oceanic flavor to the soup. It’s often described as having a taste of the sea, with a slightly bitter undertone that some find very refreshing. This unique flavor is the defining characteristic of Meongge Kalguksu.

The Noodles: Kalguksu (칼국수)

Type of Noodle: As with other kalguksu dishes, the noodles in Meongge Kalguksu are handmade, knife-cut wheat flour noodles. Their chewy texture provides a comforting contrast to the more delicate sea pineapple.
Role in the Dish: The noodles serve as a hearty base, soaking up the flavorful broth infused with the essence of sea pineapple.

The Broth:

Base: The broth for Meongge Kalguksu is usually light and clean to allow the unique flavor of the sea pineapple to be prominent. Common bases include:
- Clear Seafood Broth: Often made with a combination of dried anchovies (myeolchi, 멸치), kelp (dasima, 다시마), and sometimes other shellfish for a pure seafood taste.
- Light Vegetable Broth: A mild vegetable broth can also be used to provide a clean backdrop for the sea pineapple flavor.
Seasoning: Seasoning is typically minimal to avoid overpowering the natural taste of the sea pineapple. Common additions include:
- Salt (soGeum, 소금)
- Minced garlic (dajin maneul, 다진 마늘)
- Sometimes a touch of soy sauce (ganjang, 간장) or fish sauce (aekjeot, 액젓) for subtle umami.

Additional Ingredients:

To complement the sea pineapple, Meongge Kalguksu may also include:

Vegetables: Thinly sliced zucchini (hobak, 호박), carrots (danggeun, 당근), onions (yangpa, 양파), and especially fresh, crisp vegetables like cucumbers (oi, 오이) are often added to provide a refreshing counterpoint to the sea pineapple.
Seaweed: A bit of dried seaweed (miyeok, 미역) can sometimes be included to enhance the oceanic flavor.
Garnish: The soup is often garnished with chopped scallions (pa, 파) and sometimes a sprinkle of sesame seeds (kkae, 깨). A drizzle of sesame oil (chamgireum, 참기름) might be added for a nutty aroma.

Flavor Profile:

Meongge Kalguksu offers a very distinct flavor experience. The chewy noodles and fresh vegetables are combined with the unique, slightly bitter, and iodine-rich taste of sea pineapple in a light and savory broth. It’s a dish that truly captures the essence of the sea and is appreciated by those who enjoy the unique flavor of sea pineapple.harvested. You’re more likely to find authentic versions of this dish in areas closer to the sea.

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