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Today I’m pleased to introduce a kind of fermented seafood made with squid to you. Fermented seafood is called jeotgal (젓갈) in Korean. Korea is surrounded by ocean on 3 sides, so you’ll imagine that a variety of fresh fish and seafood dishes are available all year round. My Korean ancestors wanted to enjoy their fresh fish for a long time so they developed a way of preserving fresh fish by fermenting it with salt. Jeotgal is eaten by itself after being seasoned, or its used in kimchi making.
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
Now that I’m living in the States, such fresh anchovies are not available, but I found I can make ojingeojeot with frozen small squids.
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.
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)
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:
How to make chojang (dipping sauce):
Mix 2 tbs hot pepper paste, 1 tbs vinegar, 1 ts sugar, and 1 clove of minced garlic
Posted Thursday, November 4th, 2010 at 11:07 am
Tagged: Asian cuisine, calamari, fermented seafood, fermented squid, food blogger, korean food, Korean food blog, Korean recipes, ojiengeojeot, salty fermented seafood, side dish
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