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My readers’ ojingeojeot (fermented squid)

By Maangchi

On Nov.7, 2010 I posted my blog: “My readers’ 1 month project: making ojingeojeot.” All my readers were invited to participate and Lanie Kruszewski, Jenny, Irene Loi, and Fiona Lim joined in. They made delicious ojingeojeot after fermenting squid for 1 month, and now they want to share their results with you. If you’re afraid to handle fresh squid, please be brave! All 4 love the outcome and they’re more confident about their Korean cooking now.

When you read what they say about their homemade ojingeojeot, I think you’ll be encouraged to try to make this side dish. Currently occupying one corner of my refrigerator is a jar of squid, salted more than 1 month ago. My daughter will come in the middle of January, so I made it in advance for her. Check out the recipe if you’re interested in making it now.

1. Lanie Kruszewski‘s ojingeojeot


Lanie says:

When I got the squid out of my fridge and rinsed it off, I was surprised at how little of a smell it gave off — it was not at all as fishy-smelling as I had feared!
My first thought when I tasted it was Whoa! Very flavorful and very chewy! Hahaha. It definitely packs a lot of flavor into each bite. I had prepared a simple lunch to accompany it — lightly seasoned rice with egg and steamed vegetables. A half-hearted bimbimbap, if you will, to make sure that the ojingeojeot was the main attraction. And it definitely was! I’m glad that this recipe will keep for a long time in the refrigerator, because it will be a great side dish for when I feel lazy — I will just make some rice and let a few bites of ojingeojeot flavor the entire meal! I attached another picture to this email, also. As I was eating, I found myself putting a little bit of seasoned rice on a cucumber slice, and topping it with the fermented squid. Like a little Korean hors d’oeuvre :)Anyway, I’m so glad that I was able to make this dish, and finally try it! I had never eaten raw squid before, nor had I tried any fermented seafood before (other than fish sauce, I suppose). It’s always nice to have a new food experience, especially when it is a delicious one :)…

2.Jenny’s ojingeojeot

Jenny took this ojingeojeot with her to a visit in her hometown in Indonesia, and shared this with so many of her relatives and family members. She prepared so many different kinds of Korean dishes for  family party. I’ll post the photos in another blog post because it will be very interesting for you to read and see what she made. Regarding ojingeojeot, she says: “the seasoning s very yummyyyyy. The squids smell nice, too…not fishy! ”

3.Irene Loi’s ojingeojeot

Irene says:

To be honest, I was abit nervous abt the fermented squid coz it has been “sleeping” in the fridge for one month!  Of course, I know it will turn out to be delicious as it is yr recipe.  And ohhhh….. the seasoning smells so so good when I mixed everything together and immediately, i knew this would be a winner!  It is spicy and sweet at first, then the saltiness comes last. I imagine it would be so so good with rice. I used the hot pepper flakes fm Assi, it is very fragrant!

4.Fiona’s ojingeojeot

Fiona says: “It’s chewy, spicy, garlicky, gingery and salty. Best eaten with rice.  Yummy. *-*”

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15 Comments:

  1. oksipak California My profile page joined 1/11
    Posted February 6th, 2011 at 7:28 pm | # |

    Me too. I have some salted squid in the fridge waiting to come out on 2/20/11. Getting so excited. Doesn’t smell or anything in the fridge and it has a beautiful color. Safeway had the frozen squid in the butcher shop freezer (not in the public eye). I happened to inquire at the meat counter and was pleasantly surprised the butcher had it.

  2. oksipak California My profile page joined 1/11
    Posted January 23rd, 2011 at 6:58 pm | # |

    Just joined today, 1/23/11, Sunday, and found your website last Saturday. I have some salted squid in the refrigerator waiting the month (like your video states), can’t wait to make the sauce for it…only 28 more days to go… :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2011 at 7:48 am | # |

      then Feb.23,2011 is going to be “the day” when the squid is ready to be seasoned. yum! If you want to share your result with my other readers and me, email me the photo later at maangchi@gmail.com
      Good luck with making good ojingeojeot!

  3. all american pressure cooker san diego My profile page joined 1/11
    Posted January 14th, 2011 at 6:31 pm | # |

    I didn’t understand from the post whether you have to prepare after the 1 month has passed or you can consume some and leave the rest in the fridge? If so how long can you safely keep it in the fridge?

  4. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted December 21st, 2010 at 8:14 pm | # |

    does the squid have to be from a korean store or could I get it from a fish market?

    • Maangchi New York City My profile page joined 8/08
      Posted December 21st, 2010 at 10:11 pm | # |

      I bought it in Chinatown. You can get it from any fish market.

    • oksipak California My profile page joined 1/11
      Posted February 7th, 2011 at 8:59 pm | # |

      In my small little tiny town, I had to ask the butcher whether he had any squid? He said he had some frozen in the back. You might want to inquire with the butcher if you don’t see it in the “public eye.” My Safeway doesn’t sell it in the public eye but the butcher sure knows where it’s hidden. ;)

  5. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted December 17th, 2010 at 3:15 pm | # |

    Wow those look really good.

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2010 at 9:14 am | # |

      I thought about you when I posted this blog. Ojingeojeot is your wife’s favorite, so you are going to make it soon, right? : )

  6. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted December 17th, 2010 at 11:07 am | # |

    Maangchi…I just noticed the santa hat on cartoon Maangchi’s head. Very cute and festive! Happy Holidays!!

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2010 at 9:15 am | # |

      haha, you are the only person who mentions the hat. yes yes. After Christmas, I will take off the hat. Happy Holidays!

  7. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted December 17th, 2010 at 11:02 am | # |

    Wow they all look great and sound delicious! I’m going to have to give it a try. What’s better than “chewy, spicy, garlicky, gingery and salty?” Today is my shopping day so I’ll have to look for some fresh squid.


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