1. laniekay Richmond, Virginia, USA My profile page I'm a fan! joined 9/09
    Posted September 12th, 2011 at 11:48 pm | # |

    Hahaha, this video is so cute and so funny! It makes me want to make injeolmi even more than before. I’ll have to try it soon.

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2011 at 8:20 am | # |

      I imagine your pounding rice cake with a mortar and pestle! : ) I make you do all kinds of experiments that you had never done in your culinary experience.
      I always smile when I remember what you said in the past. I like to share this with my new readers if they haven’t read your post and also remind you of what you said. Let’s laugh together!

      “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!

      Your 1 month project fermented squid turned out great and I posted the photo with a wonderful description here.

      Happy cooking!

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