Maangchi's recipes by category:
Sunday, November 7th, 2010
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!
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!
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 ^ _ ^”
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!
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.
Enter your email address to be updated with Korean recipes, blogs, and food photos:
Copyright © Maangchi LLC.
All rights reserved.