Ojingeo-jeot (salty fermented squid side dish)

Name: Ojingeo-jeot (salty fermented squid side dish)
Ingredients: 750 g small squid; salt; water; ½ cup hot pepper flakes; ½ cup mullyeo, corn syrup; 1 tbsp fish sauce; 2 whole green onion; 5 cloves garlic; ginger; 2 whole green chili pepper; 2 whole red chili pepper; 2 tbsp sesame seeds; sesame oil

Maangchi · ♥ 7.6K likes · 861.5K views · 8 min video

Read about squid in the BrightCulinary Book

Ojingeo-jeot (salty fermented squid side dish), from the video

Timestamp

Ingredients

Method

Techniques

750 g small squid
½ cup hot pepper flakes
½ cup mullyeo, corn syrup
2 whole green onion
5 cloves garlic
2 whole green chili pepper
2 whole red chili pepper

▶ 0:11

Cut each small squid in half lengthwise and remove the innards and the clear, plastic-like bone; put the cleaned squid in a bowl.

Cleaning the small squidFermentation

▶ 1:46

salt

Rinse the squid many times. Sprinkle with a little salt.

Rinsing and salting for a month

▶ 2:39

Keep in the refrigerator for one month.

Blanching a few to eat nowBlanching Read

▶ 2:39

water

variation: To eat some fresh, blanch a few cleaned squid in boiling water 20 or 30 seconds and drain; serve with a dipping sauce.

▶ 3:53

After a month, wash the fermented squid and drain it.

One month laterFermentation

▶ 4:33

1 tbsp fish sauce
ginger

Make the red paste: hot pepper flakes, mullyeo (corn syrup), 1 tbsp fish sauce, green onion, thinly sliced garlic, a little ginger, green and red chili peppers.

Making the red pasteSlicing Read

▶ 6:04

Peel off the squid skin if unwanted and chop the squid into very small pieces.

Chopping and mixing the squidPeeling

▶ 6:46

2 tbsp sesame seeds
sesame oil

Mix the squid into the red paste with about 2 tbsp sesame seeds and a little sesame oil. Keep refrigerated for months and eat a little with other side dishes.