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My readers’ 1 month project: making ojingeojeot

By Maangchi

Hi everybody!

My readers Lanie Kruszewski, Jenny, Irene, and Fiona have started making fermented squid! I wanted to share their photos and stories with you guys. Fermenting takes 1 month, so they’ll send me the photos of their seasoned ojingeojeot 1 month later and I’ll update this post with the results!

What I love about these stories is that Lanie’s is so funny (she’s afraid of the dish), and Jenny’s is so serious (her whole family is depending on her). If anyone else has started making  fermented squid, please send me a photo with your own story and I’ll  include it here. It’ll be fun to see everybody’s 2 photos: salted plus one seasoned one, plus an interesting story!

Lanie Kruszewski‘s ojingeojeot

She says:

First, I want to take a little time to say that the fermented squid side dish recipe scares me to death! Fermenting raw squid is something that goes against everything in my (very American) culinary education.

On the other hand, I’m thinking, stir-fried, whole anchovies scared me to death, too, until I tried them. Fish sauce scared me the first time I bought it (and smelled it), and now I put it in everything! So, in an exercise of my trust for Maangchi and her recipes, I got some squid today, salted it, and am beginning to ferment it to make jeotgal!

Here they are, about to be stored. See you in a month little squiddies!

Jenny‘s ojingeojeot

She says:

My 2 kg fermented squids. Will bring it back to Indonesia, North Sumatra during December school holiday. All my family now are waiting for this squids. They all also Korean food’s fans. Usually they’ll ask me to cook Korean food for them. I remember last year we had Samgyeopsal gui with lots of perilla leaves, bibimbap, gajinamul, kimchi, oisobagi, kimchi stew. I forgot to take photos,we all busy grabbing the foods hahaha. This year they already give me the Korean menu list ( of course recipes from you blog ). I must cook when I’m back.

Thx Maangchi sharing ur recipes with us, so my family in Indonesia also can enjoy Korean food.

C u next month ^ _ ^”

Irene Lois ojingeojeot

She says:

I have been waiting for this video ever since I saw u eat them on your other video previously!.. Got so excited when I saw your fermented squid recipe and went out immediately to buy fresh squid after watching your video!

Fiona Lim’s ojingeojeot

She says:

I salted the squids on November 9th. Yes, I will be sending you another photo when my ojingeojeot is seasoned.  Looking forward to it and is sure going to be fun!

My readers are sharing their 1 month fermented squid project with you. Check it out.

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8 Comments:

  1. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 19th, 2011 at 10:35 pm | # |

    I have the squid in my fridge – it is three weeks old. Next week I am making ojingeojeot! Here is a photo of my squid so far: http://www.flickr.com/photos/jfrater/5636714312/in/set-72157625803106143

  2. Patricio Colorado, USA My profile page joined 12/10
    Posted December 8th, 2010 at 7:30 pm | # |

    Hello Maangchi! I am new here and I am enjoying your website very much. I was very happy to see this recipe because it reminds me of my favorite banchan dish, salty clams, at the BCD Tofu House in Los Angeles. So, I salted up my squid a week and a half ago, and every day I take it out and look at it to make sure nothing funky is going on. I have a question: Even though I followed your directions to a “t”, I have the urge to pop the lid off and add more salt to the squids. Would this be a bad thing? Is it possible to over-salt the squids? And, if I pop the top off will that interrupt the fermentation process? I certainly don’t want to mess up this recipe. Thanks, and when it is done I will add some pictures here!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2010 at 2:59 am | # |

      It will be ok. You added a little more salt. No problem. Send me the photo if you want to join this project, then I will add yours to this blog.

  3. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted December 7th, 2010 at 10:40 am | # |

    Any updates? I did not start mine when I was home, have to wait until my next trip.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2010 at 2:57 am | # |

      Yes, 2 of them have sent me the photos of their seasoned ojingeojeot.
      They love it!
      I’m going to Toronto tomorrow morning. When I come back next week,I will update the blog. If you make it later, send me your salted squid photo, then I will add it to the blog again. So our ojingeojeot project will keep going! : )

  4. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted November 11th, 2010 at 8:55 pm | # |

    can’t wait to see the finished results girlies!:D

  5. jimin Oakville, Ontario . Canada My profile page joined 9/08
    Posted November 11th, 2010 at 8:05 pm | # |

    Good Luck..looking forward to the progress. Sorry Maangchi, I can’t do this one, I’m squeamish.


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