Fermented squid side dish )

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Rating: 4.0; Vote: 1

Music: Witches' Chocolate Ver. 2 Salty fermented squid called ojingeojeot is a side dish that you can keep it in your fridge for months and months, and enjoy it right until it runs out. Ingredients: Small squid (fresh or frozen) 1 pound 10 oz (750 grams, 5 Tbs salt, fish sauce, hot pepper flakes, green chili pepper, red chili pepper, ginger, garlic, sesame seeds, sesame oil, mulyeot (either corn syrup or rice syrup) See my site for pictures and descriptions of ingredients: Directions: 1. If you buy frozen small squids, thaw them out in the refrigerator. 2. Clean the squid: o Slice right below the triangle of the torso and cut crosswise. o Then put your knife right below eyes, cut crosswise, and discard the eye part. o Slit the torso open lengthwise and remove the innards and the plastic looking bone. o Put the cleaned squid flesh into a bowl. o Repeat this until all squids are cleaned. 3. Scrub the squid to remove some any bubbles or foam. 4. Rinse the squid in cold water a couple of times and drain it. 5. Mix 1 pound 10 oz (750 grams) of squid with cup salt. Put it into a glass jar and sprinkle another 1 tbs salt on top (total 5 tbs. tip: For about 150 grams (5 ounces) of squid you'll need to use 1 tbs kosher salt (or plain salt) 6. Press it down to minimize exposure to the air. Close the lid and keep it in the refrigerator for 1 month. 7. 1 month later, wash, rinse, and strain the fermented squid. 8. Make seasoning paste. In a large bowl mix: o cup hot pepper flakes o cup corn syrup (or rice syrup) o 1 tbs fish sauce o 2 chopped green onions o 5 cloves of chopped or sliced garlic o 1 tbs chopped ginger o 2 chopped green chili peppers o 2 chopped red chili peppers o 2 tbs roasted sesame seeds o 1 tbs sesame oil 9. Dry the squid with a cotton cloth or paper towels. 10. Chop the squid into small pieces and put them into the red paste and mix well. 11. Transfer it into a container or jar and keep it in the refrigerator. 12. Serve with rice as a side dish. You could add more fish sauce, hot pepper flakes, and green chili peppers if you want. As you saw in the video, I made jeot but I also cooked some squid to eat: 1. Put some cleaned squid into boiling water, cook for about 20 or 30 seconds and drain. 2. Serve with dipping sauce or tabasco sauce. How to make chojang (dipping sauce): Mix 2 tbs hot pepper paste, 1 tbs vinegar, 1 ts sugar, and 1 clove of minced garlic
Date: 2020-08-19

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Comments and reviews: 9

Sunny
Hello ms maangchi, may i ask can i do the same but use octopus? I have look japanese tacowasa they just mix and eat right away. so you think did octopus need set in fridge for 1 month too or not? I love it raw. quite like squrit.
I have try google, youtube, cant found any answer. :(
Thank you so much
I love your video very much and you are so funny make me laugh and happy watching you. Love you
Sunny
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Okami
Can I ferment raw octopus this way too? I'm using nakji; not muneo nor jukkumi. I've always wondered about it because my Korean store always sells this made with fermented octopus. Others on these comments says it's harder and chewier? But my experiences are the opposite; it's always softer and not as chewy. Idk, I've never made fermented octopus yet. Just want to know if I can ferment it the same way.
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Its
My squid will be fermented and ready on August 7th! I cant wait, I made 2 batchs because I love this so much haha For now I am living on the store bought ojingeojeot I got from a Korean Market but I want to proudly eat my homemade one! :)
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22ESter
Maangchi I love your video, I need to make kimchi but in my country especially at town where I live there is no saeujeot. Could you make a Video about the recipe of saeujeot. Thank you so much.
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uggsrck
It's my favorite. Many Koreans including me like it. You can sprinkle a little Soju(Korean traditional alcohol) or so on it after cutting the squids for sterilization and removing fish smell.
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Seth
Maangchi! I need your help!
I am making this in order to make your kimchi. However, my Korean grocery store only carries large frozen squid. Will that be okay to use for this? Thank you!
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Neliza
can I swap brown sugar from corn syrup?
I have a digestive disorder and if I ate something with corn syrup then I will have bad cramps in my tummy.
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Kevin
Is it OK to blanch the squid for a few seconds and add the kimchi mixture to let it ferment instead of waiting for a month?
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Gia
Hi Maangchi! Whats the shortest time I can take to ferment the squid? I love ojingogeot and I dont think i can wait 1 month!
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