Jindong-myeon supplies 70% quality midudug nationwide

▲ Jindong Midudug Yeong-o Cooperative / President Choi Yoon-duk

March to June makes around 350 residents in Jindong-myeon, Masan, Changwon, busy to harvest midudug (styela clava). More than 70% of midudug in South Korea comes from here. In recognition of its contribution to the industry, Jindong Midudug Yeong-o Cooperative received the 2020 Korea Master Brand. 

Commonly found in food such as stew and soy bean paste soup, midudug is known to contain beneficial substances for constipation and diet. 

"Midudug reduces cholesterol in blood. Rich vitamin also helps make skin healthy and the carotenoid-type antioxidant suppresses active oxygen and prevents DNA damages. In addition, according to a university research team, it is rich in EPA and DHA which is good for arteriosclerosis and high blood pressure" says Jindong Midudug Yeong-o Cooperative president Choi Yoon-duk.

Kyung Nam University food biology team and Jeju National University marine biotechnology team carried out midudug research for 3 years and found that it reduces blood pressure. The paper was published on European Food Research and Technology and on Process Biochemistry.

With this proven effect at hands, Jingdong midudug scored the highest in brand recognition, quality, preference, satisfaction and trustworthiness at the 2020 Korea Master Brand making it as one of the representative South Korean products.

Before 1999, midudug was regarded as a useless pirate marine product but the scientific research awakened people of interest including Changwon city and fishermen in the region to start farming from 2000. 74 farms in the region are supplying yearly 3,000 tons nationwide a 70% of the whole domestic putput at the moment.

The taste and flavor is excellent according to those who have tried and it is noteworthy that the cooperative exported 10 tons of Omandung-e (a family of midudug) to the US two years in a row. 

"There are many kinds of midudug themed food from stew and soup to raw, seasoned, pickled and powdered. But be careful when easting cooked midudug in stew or soup as the hot sea water pops up to burn the ceiling of your mouth."