Recipes

Fermented squid side dish

Ojingeojeot 오징어젓

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.

Ingredients:
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)

Directions:

  1. If you buy frozen small squids, thaw them out in the refrigerator.
  2. Clean the squid:
    • Slice right below the triangle of the torso and cut crosswise.
    • Then put your knife right below eyes,  cut crosswise, and discard the eye part.
    • Slit the torso open lengthwise and remove the innards and the plastic looking bone.
    • Put the cleaned squid flesh into a bowl.
    • Repeat this until all squids are cleaned.
  3. Scrub the squid to remove some any bubbles or foam.
  4. Rinse the squid in cold water a couple of times and drain it.
  5. Mix 1 pound 10 oz (750 grams) of squid with ¼ cup salt. Put it into a glass jar and sprinkle another 1 tbs salt on top (total 5 tbs).
    *tip: For about 150 grams (5 ounces) of squid you’ll need to use 1 tbs kosher salt (or plain salt)
  6. Press it down to minimize exposure to the air. Close the lid and keep it in the refrigerator for 1 month.
  7. 1 month later, wash, rinse, and strain the fermented squid.
  8. Make seasoning paste. In a large bowl mix:
    • ½ cup hot pepper flakes
    • ½ cup corn syrup (or rice syrup)
    • 1 tbs fish sauce
    • 2 chopped green onions
    • 5 cloves of chopped or sliced garlic
    • 1 tbs chopped ginger
    • 2 chopped green chili peppers
    • 2 chopped red chili peppers
    • 2 tbs roasted sesame seeds
    • 1 tbs sesame oil

  9. Dry the squid with a cotton cloth or paper towels.
  10. Chop the squid into small pieces and put them into the red paste and mix well.
  11. Transfer it into a container or jar and keep it in the refrigerator.
  12. Serve with rice as a side dish.

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:

  1. Put some cleaned squid into boiling water, cook for about 20 or 30 seconds and drain.
  2. Serve with dipping sauce or tabasco sauce.

How to make chojang (dipping sauce):
Mix 2 tbs hot pepper paste, 1 tbs vinegar, 1 ts sugar, and 1 clove of minced garlic

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140 Comments:

  1. Fuziah Kuala Lumpur, Malaysia My profile page joined 6/14
    Posted June 8th, 2014 at 11:34 pm | # |

    Hi! Maangchi.
    I just back from Korea yesterday, I love the food esp squid kimchi. I found yr recipe here i like to make it. Can I subtitute corn syrup/ rice syrup? What ingredient should I replace with it.

  2. sica Melbourne Australia My profile page joined 10/13
    Posted October 24th, 2013 at 10:00 am | # |

    Hello Maangchi~

    My boyfriend is korean, I had this dish at his home.
    And it was wonderful~~~
    So I started to make this dish 5 days ago.
    and it’s now in the fridge fermenting. .
    YAY!!!

    Thank you for your lovely recipes,
    They are all nice and delicious.

    But I have 1 question about this 오징어젓’s fermentation time.
    I understand it needs to be fermented for 1 month.
    but I also saw some people just fermented it for 2 hours and they start to eat it with the seasonings.
    is that normal for them to eat it that way?

    Thank you for reading~~

  3. Mal23 Auckland, New Zealand My profile page joined 2/12
    Posted September 30th, 2013 at 7:31 pm | # |

    Hi Maangchi

    Are there any other dishes that can be made from the fermented squid?

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2013 at 6:22 pm | # |

      Not that I know of. Ojingeojeot is a traditional Korean side dish. You can eat it with rice. However, you can always experiment with other main dishes.

  4. chipbui Melbourne Australia My profile page joined 9/13
    Posted September 18th, 2013 at 7:22 am | # |

    Hi Maangchi,
    Can i use this recipe for octopus, too? and can you do a video to how to make sannakji. because i just love it. thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 18th, 2013 at 7:04 pm | # |

      haha! You love live octopus? You don’t need the recipe because you are not going to cook it and eat it live! Actually I love live octopus. Chop up the live octopus and put some garlic, soy sauce, sesame oil, sugar, and chopped green onion. Oh add lots of roasted sesame seeds.
      Problem is that I can’t find real fresh octopus here.

      “Can i use this recipe for octopus, too?”, yes you can. Good luck with making delicious fermented octopus!

  5. LisaL USA My profile page joined 9/09
    Posted September 13th, 2013 at 4:10 pm | # |

    Fermented squid is one of my fav side dishes. I absolutely LOVE the chewy texture of it and how salty it is.
    Question…. can you substitute something else for the corn or rice syrup? Maybe honey? Or leave that ingredient out?

    • LisaL USA My profile page joined 9/09
      Posted September 13th, 2013 at 4:22 pm | # |

      Woops…. looks like I’ve already asked this question a while ago LOL.
      If I ever get my butt to the market, I’ll buy some squid and make my own. See if honey works :)

  6. ang gelo Philippines My profile page joined 2/13
    Posted May 31st, 2013 at 9:17 am | # |

    Hi maangchi,
    I wonder if it is possible to make ojingojeot using blanched squid instead of the salted one? Also, is it possible to use blanched squid to make kimchi?

  7. MeeAe Colorado My profile page joined 2/13
    Posted March 26th, 2013 at 5:20 pm | # |

    I just finished mixing with the paste. It tastes great, but its very chewy. Is this normal?

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2013 at 10:22 am | # |

      It sounds like your ojingeojeot turned out great! It should be chewy rather than mushy. Enjoy it! : )

      • MeeAe Colorado My profile page joined 2/13
        Posted March 29th, 2013 at 1:57 am | # |

        I was so scared to try this and I’m loving this by now already. I’m going to start fermenting my next batch so ill never be out! Haha! Thank you Maangchi for a (scary) and great recipe. My bf thinks I’m crazy :)

        • lidyaprayogo Indonesia My profile page joined 7/14
          Posted July 6th, 2014 at 3:28 pm | # |

          im confused with the container.
          is it okay to do it with the tupperware (kind of plastic ware) ?
          it seems like urs turn out great. After a couple of hours, does the salt seems left at the bottom.of the container cos my salt tht ive mixed is just staying at the bottom of the container after.i left it for couple of hours…
          thank you

  8. Charmaine Singapore My profile page joined 6/11
    Posted March 26th, 2013 at 8:25 am | # |

    Hi maangchi ! After a month of waiting , I finally made it yesterday ! I made two batch, one with squid and another with cuttlefish. Both taste great. It is a good combination of saltiness and spiciness with a little sweetness. Will be looking forward to making more batches soon !

  9. Cutemom Indonesia My profile page joined 3/13
    Posted March 12th, 2013 at 5:04 am | # |

    Hi Maangchi,

    I tried this dish but found the squid too fishy to eat as side dish so I put it into my kimchi. I use the same process for anchovies. Should I take off the head or leave it on. It’s been fermenting for 2 weeks now and when I checked on it, it still smell fresh not fishy at all. Can I season it with the same paste for the squid?

  10. Mochisushigirl Texas My profile page joined 2/13
    Posted February 19th, 2013 at 10:19 pm | # |

    After one month of fermentation, is it safe to rinse the squid repeatedly until most of the saltiness is gone before I season it? Thank you

  11. Mochisushigirl Texas My profile page joined 2/13
    Posted February 19th, 2013 at 10:15 pm | # |

    Hi,
    I bought raw frozen squid 3 months ago and it’s still in my freezer. Is it still safe to defrost today to make ojingeojeot? Thank you so much for the advice. I love u!

  12. Tanyatang Houston My profile page joined 1/13
    Posted January 14th, 2013 at 1:02 am | # |

    HI Maangchi,, Thank you for sharing this recipe, loved this dish.i have a question,After one month , then mix the salted squid with the paste and transfer it into a container and keep it in the refrigerator, how long i can keep in the refrigerator? Thank you so much for this recipe.

    • Tanyatang Houston My profile page joined 1/13
      Posted January 14th, 2013 at 1:05 am | # |

      Sorry ,I mean ,After mix the salted squid with the paste , how long i can keep it in the refrigerator? Thank you so much for this recipe.

  13. n4rit4 Montclair, NJ My profile page joined 11/12
    Posted December 16th, 2012 at 10:41 pm | # |

    Maangchi Eonni, my Ojingeojeot is fermenting today and I will have 1 month to open it again. Found the recipe this morning, went out to A&P and got them prepared before dinner time and prepared some dubujangajji for tomorrow’s lunch. And I also made myself a kimchijeon for dinner ^__^

    고맙슴니다 언니!

  14. northstar Hawaii My profile page joined 11/12
    Posted November 6th, 2012 at 10:41 pm | # |

    Hello! I am so happy to have found this recipe!! I went out and purchased squid today to start. Question: I rinsed several time – maybe more – and it bubbled like crazy. And after I believed I got rid of all bubbles it bubbled again when I mixed with salt… Will my squid be ok or should I start all over again tomorrow? I didn’t see any bubbles in your video and I am freaking out about it… I really don’t want to wait a month only to find out that it is no good because I didn’t get the bubbles out…

    • Maangchi New York City My profile page joined 8/08
      Posted November 7th, 2012 at 9:08 am | # |

      Yes, it will be ok. Keep it in the fridge for 1 month and take it out and rinse it again. “1 month later, wash, rinse, and strain the fermented squid.”
      It will turn out delicious.

  15. Petrus59 Sydney, Australia My profile page joined 9/12
    Posted October 30th, 2012 at 6:11 am | # |

    Hi Maangchi, do you think I could replace the pepper flakes with hot pepper paste instead?

  16. Myla Park Manila Philippines My profile page joined 10/12
    Posted October 6th, 2012 at 6:16 am | # |

    I envy everyone who already made this recipe, I gotta go to market tomorrow morning to buy SMALL SQUIDS, my husband love it very much so do I…
    But, I still have to wait for one month to surprise him.
    OMG can’t wait to start :’)
    I always wanted this recipe a long time ago, and this is the reason why I enrolled at Korean Cultural Center in the Philippines (Hansik) unfortunately they don’t include this in menu
    now I know co’z it took a month to finish it…hehe
    Thanks for posting this recipe Maangchi <3 <3 <3
    I owe you a lot in every recipe I learned from u without any cost :')

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2012 at 9:04 am | # |

      “I still have to wait for one month to surprise him.”
      haha I can’t wait to hear about your husband’s reaction!

  17. tpdullum Northwest Washington State My profile page joined 8/12
    Posted August 9th, 2012 at 11:59 pm | # |

    Wow! I’ve been cooking Korean recipes for almost 20 years. Your ojingeojeot recipe has shot up to onㄷ of my top 5 recipes. This is great stuff. I have to ration it to my international students (community college) because they love it so much. I used to buy ojingeojeot from a popular Korean market but it’s nothing like this.
    I’ve been buying two 3 pound boxes of California squid. I may have to make bigger batches and share with my students’ Korean friends. I’m already sharing kimchi.

    감사합니다

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2012 at 9:02 am | # |

      “I’ve been buying two 3 pound boxes of California squid” : )
      I’m so surprised at the amount! It will take some time to clean all of them.The small squid is the best for making ojingeojeot! Good luck with your Korean cooking.

      • tpdullum Northwest Washington State My profile page joined 8/12
        Posted August 10th, 2012 at 7:12 pm | # |

        One of my students likes to work in the kitchen so we clean the squid together. It goes pretty fast once we get going. We set up right next to the sink and scrape everything direclty into the garbage disposal.

        PS. I didn’t take offense but I’m a guy. ;)

        • Maangchi New York City My profile page joined 8/08
          Posted August 11th, 2012 at 11:19 am | # |

          oh, sorry! : ) What made me think you are a lady. I should make my own ojingeojeot soon. yummy!

          • tpdullum Northwest Washington State My profile page joined 8/12
            Posted October 6th, 2013 at 1:29 am | # |

            I’m still so thankful for your 오징어젓 Ojingeojeot recipe. My Hong Kong student and I cleaned and salted 12 pounds of squid today. We ended up with 7 pounds. We still have a quart of the finished recipe in the fridge but I’ve given out samples and our friends want more. I’ve always liked recipes from Jeollado. Is this typical of that region? Thank you for sharing this wonderful dish.

            I was in Gwangju last year in October. The food was amazing. Even when I was eating at the bus station the banchan were more plentiful than in Seoul. I hope to get back there during my next trip to South Korea.

  18. annievo06 Jacksonville, Florida My profile page joined 7/12
    Posted July 28th, 2012 at 10:32 am | # |

    Can I use shrimp for this dish? Thank you!

  19. Emaline904 Charleston, SC My profile page joined 5/12
    Posted May 23rd, 2012 at 5:23 pm | # |

    Hi Maangchi, my college roommate was Korean, so I became spoiled eating homecooked Korean dishes that her mom would bring to us all the time. So glad I found your website so I can make all those yummy dishes myself!
    I started the ojingeojeot nearly a month ago. It will be finished fermenting this week, and I can’t wait to try it! I have a question regarding the peppers. I went to my local Asian market today to pick up the chili peppers needed, but they only had the green peppers. I bought the long, hot chili peppers that the store manager told me were Korean hot peppers. They did not have any red peppers, though. Is it okay to use green chili peppers in place of the red (so use all green chili peppers), or would that change the taste significantly? I am going to save some of the seeds from my peppers so that I can grow them myself next time! Thanks again for such a great site and well done videos! I make your recipes all the time!

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2012 at 5:41 pm | # |

      awesome, your ojingeojeot is being fermented in your fridge! You must be very excited about it. The red chili pepper is not important in this recipe. I used it for color. But hot pepper flakes are not optional. Good luck with your Korean cooking! Let me know when your ojingoejeot is done.

      • Emaline904 Charleston, SC My profile page joined 5/12
        Posted May 25th, 2012 at 2:08 pm | # |

        Thank you! I have the Korean red pepper flakes, so I am good to go! My squid finishes fermenting tomorrow. I am so excited! I will take a photo! :)

      • Emaline904 Charleston, SC My profile page joined 5/12
        Posted May 26th, 2012 at 12:15 am | # |

        Well, I found some fresh red chili peppers today, took that as a sign and cheated by making my ojingeojeot a day early! Don’t tell anyone I cheated by a day! ;) It played the starring role with tonight’s dinner, and everyone loved it! I was asked to get started on the next batch because this batch isn’t going to last a month! :)
        Thank you so much for the recipe, I am already dreaming about eating ojingeojeot for lunch tomorrow. Here’s a link to the photo I posted on my flickr account: http://www.flickr.com/photos/79207600@N07/7269548272

  20. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted May 10th, 2012 at 11:16 pm | # |

    Hai Maangchi

    I’m going to make this soon! my squid is rest with salt right now until 31/5/2012….{^_^}
    I dont have a problem about the ingredients because I’m going to KoreaTown Ampang next week. this will be my first trip there…. wonder what should I buy more but can keep it for a long time because it was so far away from where I live know…(about 8 hour traveling)…

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2012 at 7:35 am | # |

      soy sauce, hot pepper paste, hot pepper flakes, fish sauce, soy bean paste, dried seaweed, sesame oil, sesame seeds, glass noodles (for Japchae making), dried anchovies, kim (seaweed paper), … Let us know how your ojingeojeot turns out! Happy cooking!

      • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
        Posted May 12th, 2012 at 8:58 am | # |

        thank you Maangchi for your reply…. I think I have to make a list before I go…. but still have to check my budget firstly… hehehe…. I’ll let you know how my ojingeojeot turns out….

        • Maangchi New York City My profile page joined 8/08
          Posted May 26th, 2012 at 1:55 pm | # |

          okie! : )

          • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
            Posted May 28th, 2012 at 7:24 am | # |

            Hai Maangchi,

            I have a problem here…. my fermented squid will done at 31/5/2012, but I had to go out somewhere for about 7 days, can I hold it until 7 days? (total day fermented is 38 day), I’ll mix it with the seasoning after I return home…. sorry for my bad english, hope you’ll understand it… hehehe….

  21. Kerina Brooklyn My profile page joined 2/12
    Posted February 28th, 2012 at 3:34 pm | # |

    Hello, Maangchi.
    I have made ojingeojeot, but I have a question on it. Is it suposed to be very chewy and near improssible to bite through?

    • Maangchi New York City My profile page joined 8/08
      Posted February 29th, 2012 at 10:07 am | # |

      It should be chewy but not that much! : ) Remove the skin of your ojingeojeot before mixing with seasonings. Sometimes large squid’s skin is too tough.

      • Kerina Brooklyn My profile page joined 2/12
        Posted February 29th, 2012 at 1:20 pm | # |

        I removed skin before fermenting it. May be that was part of the problem. But it still is tasty, I just had to cut it into realy small pieces :)

  22. Chellexx boston My profile page joined 2/12
    Posted February 22nd, 2012 at 11:57 am | # |

    Hi Maangchi,
    Thank you for this delicious recipe. I made one few months ago, It was too salty, but I still love it . This time I put less salt in it. Today is the 15th day. I opened container. It has rotten smell which didn’t have last. Can I stop fermenting it, and start seasoning it. Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2012 at 9:24 am | # |

      Use more salt please! You need enough salt to preserve the squid. If it’s not salty enough, it will go bad. If it turns out too salty for you, eat just little amount.

  23. SporeBrandon Singapore My profile page joined 1/12
    Posted January 3rd, 2012 at 9:34 am | # |

    Hi Maangchi ! I just started the one month fermenting process on the 31/12/2011 ! Last day of 2011 hehe. I just wondering, after some time there will be lots of water oozing out. Should i drain it away or just leave it with the squid? :D kamsahamnida !!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2012 at 10:26 am | # |

      “..fermenting process on the 31/12/2011 ! Last day of 2011 ” awesome!! : )
      Yes, drain the salty water. “1 month later, wash, rinse, and strain the fermented squid.”

      • SporeBrandon Singapore My profile page joined 1/12
        Posted January 3rd, 2012 at 12:21 pm | # |

        Thanks Maangchi ! Oh also if i don’t like too salty can I add more corn syrup? ! :D

  24. mamarlade99 kul My profile page joined 10/11
    Posted October 14th, 2011 at 1:36 am | # |

    Hi maangchi, I had just completed the 1 month project,I’m so happy! thank you so much for the recipe,been craving for this ojingeojeot for quite sometime, before I used to stay under one roof with a Korean,her mom’s home made ojingeojeot was so delicious,been wondering how to make it, now that I have successfully make my own jar of it, so excited yet nervous to try out :p…I will post the pic soon…and FYI, I have fermented it for more than 1.5 month,I hope it still taste great as yours :) cheers ^^

  25. LisaL USA My profile page joined 9/09
    Posted July 4th, 2011 at 2:24 pm | # |

    Is there anything else that could be substituted for the corn/rice syrup?
    Trying to eliminate as much sugar as possible and would appreciate any suggestion :)

    • quseio pennsylvannuia My profile page joined 12/11
      Posted December 4th, 2011 at 8:24 pm | # |

      you could try honey i know its still bsicly sugar but its healthier !~ though it has antibacterial properties im not sure if its done fermenting byt he time u ad that or not

  26. Jason Nato Philippines My profile page joined 5/11
    Posted May 24th, 2011 at 4:02 am | # |

    Hi Maangchi. During the fermentation process, is it okay to leave the the squid outside the refrigerator? The temperature at home is about 30 degrees Celsius, but in my friend’s place, it’s about 23 degrees celsius.

  27. pingmouse Malaysia My profile page joined 4/11
    Posted May 7th, 2011 at 3:23 am | # |

    HI Maangchi,, Surprisingly after leaving the squid mixed with the paste for a couple days, the smell of rotten cheese is completely gone. My hubby and I love this very much. It’s spicy too coz I added some small fiery chillis instead of the green and red chilli. Even my 5 yr old son loves it! Thank you so much for this recipe. Will try out the others soon ;)

  28. kjsnoopy canada My profile page joined 3/11
    Posted May 3rd, 2011 at 6:08 pm | # |

    omg! I cant take my eyes off from this . loos so yum!

    never thought to buy frozen one and try ! Thank you so much Maangchi!

  29. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 30th, 2011 at 7:46 pm | # |

    The day has arrived! After one month of fermenting my squid, today I am making this side dish. I can’t wait to taste it. I will take a photo of it when I am finished.

  30. pingmouse Malaysia My profile page joined 4/11
    Posted April 29th, 2011 at 11:43 pm | # |

    Help Maangchi!! This is my first time trying your recipe and I choose this squid dish, my favourite. Today marks the 1 month of marinating the squid in salt. When I open the container there is a strong smell like that of rotten cheese. Is that normal?? Anyhow I went ahead to wash and rinse the squid and made the paste, mix the chopped squid in and now there are in the container in the fridge. I tried a small piece, the paste is great, the squid is chewy and a little salty, but there is still that rotten smell/taste to the squid. Is it edible or I must discard everything and try a new batch?? Would appreaciate your speedy reply. Thank you very much.

  31. muskratbyte Fort Worth My profile page joined 1/11
    Posted March 27th, 2011 at 11:14 pm | # |

    Thought I would share this – I was cleaning squid to make this dish, and one of my squid contained a WHOLE, fish – about 3 inches long! It must have been caught right after its meal, because the fish was in perfect condition.

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2011 at 7:38 am | # |

      haha, a 3 inch still fresh whole fish inside the squid! Exciting!
      Did you salt it with squid or threw it away?

      • muskratbyte Fort Worth My profile page joined 1/11
        Posted May 25th, 2011 at 11:31 pm | # |

        I threw it away. It was an odd, but exciting moment!

      • muskratbyte Fort Worth My profile page joined 1/11
        Posted May 25th, 2011 at 11:33 pm | # |

        I forgot to mention, this is my second attempted batch. It came out much better. I’ll post a picture of it this time!

  32. hale vietnam My profile page joined 3/11
    Posted March 27th, 2011 at 11:10 am | # |

    I like this very much but did not know how to make it. I ate at korean restaurant one time. Thank you for your sharing.

  33. TinaTaz Florida My profile page joined 3/11
    Posted March 26th, 2011 at 9:11 pm | # |

    Yum… Thank you for sharing this recipe, can’t wait to try it. I want to surprise my friend (she recently took me to a korean restaurant), and I loved this dish. Hope it turns out good.

  34. mase kul My profile page joined 12/10
    Posted March 11th, 2011 at 4:59 am | # |

    Hi Maangchi

    My first ojingojeot (22/12)was a success. I finished them in 2 days. Now I’m waiting for my squid to be ready (17/3) and let my sister’s family have a taste. I didn’t have any left for them to try the first time. They are great fans of Korean food and always enjoy the Korean dishes that I prepared.

    “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.” – Are you really referring to the ojingojeot or the salted squid cos my ojingojeot will not last more than 2 days in my fridge.

    Thnx for the delicious recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted March 11th, 2011 at 9:02 am | # |

      ow ow, it sounds like you are a big fan of ojingeojeot! Now you can make your favorite side dish at home anytime you want!

  35. Lisbon88 Boston, MA My profile page joined 2/10
    Posted March 9th, 2011 at 12:12 pm | # |

    Despite the dubious looks my family gave while I was salting the squid, I soldiered on & was rewarded by an incredibly flavorful condiment. The first night I served a small bit with a ton of rice and your eggplant side dish and a Chinese style green bean dish. My family LOVED it. I’ve been eating it every day with lunch since. Thank you for yet another wonderful recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2011 at 7:42 am | # |

      “Despite the dubious looks my family gave while I was salting the squid, I soldiered on & was rewarded by an incredibly flavorful condiment” lol lol.

  36. bertintowncenter florida My profile page joined 9/08
    Posted March 1st, 2011 at 10:17 pm | # |

    I am Making this Ojingejeot !! I know its Great because I Love Ojingeochae Muchim and Kimchi with Squid !! Congrats to Maangchi !! I want You to know Maangchi is THE BEST Korean cooking Teacher in the World and I am Soo Happy She teaches us all so well !

  37. Isabelle Stockholm My profile page joined 11/10
    Posted February 26th, 2011 at 3:30 am | # |

    Maangchi, what other fish can we ferment like this? Now it is February and it is not squid season. And I had another question: what do you think about mussles? I haven’t seen you use it. I looked it up and saw that mussles eat debris from the sea whereas oysters eat plankton. Is that why you don’t use it? Thank you Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2011 at 7:48 am | # |

      Yes, you can make Korean jeotgal (salted and fermented seafood) with clams, oysters, mussels, and anchovies. More jeotgal recipes will be posted in the future.

  38. oksipak California My profile page joined 1/11
    Posted February 20th, 2011 at 4:02 pm | # |

    Sunday, February 20, 2011: About two hours ago, I took the salted squid out that had been sitting in the fridge for a month. It didn’t smell and was a beautiful color. Made the sauce last night because I was so anxious to combine everything together this morning. Needless to say, the seconds the mix was complete, I ate some with hot rice. DELICIOUS! Well worth the prep and wait. Thanks Maagnchi.

  39. orangetkdgirl Seattle, WA My profile page joined 7/09
    Posted February 19th, 2011 at 3:07 pm | # |

    Hi Maangchi! I fermented my ohjingeo for a month, but when I pulled it out it had mold on it!! :( Can it still be used, or should I try again? And what should I do next time to make sure it doesn’t get mold?

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2011 at 7:56 pm | # |

      It depends on how moldy it is. If the mold is only on the top, then I would rinse it off thoroughly until it’s not slippery and remove the skin of the squid before adding seasonings. If the mold has spread throughout, I would give up eating it.

      Next time if you make it again, use more salt and don’t forget to sprinkle some salt on top of the squid in the container and keep it in the fridge.

      Don’t give up making delicious ojingeojeot. : )

  40. Michelle Elias My profile page joined 2/11
    Posted February 8th, 2011 at 3:31 am | # |

    Hello Maangchi,

    I really enjoyed watching your videos, im a Filipina and i really want to try your recipes, just want to ask, i think i couldnt find pepper flakes here in Qatar, what we have her is chilli powder and chilli flakes, can i use those? and also can i keep the squid for 2 weeks only? i just feel excited to taste this recipe, hope to get your response :) Thanks

    • bertintowncenter florida My profile page joined 9/08
      Posted March 1st, 2011 at 10:30 pm | # |

      Your Chilli Flakes will be fine ! –just be sure Your squid are well salted and in “airtight containers ” before fridge —ok ! After Your 2 weeks Rinse rinse rinse – to get away the salt !! You can Do 1 week or 2 week up to 4 week —

      -Bertintowncenter

  41. roseplum Indonesia My profile page joined 1/11
    Posted January 29th, 2011 at 2:46 pm | # |

    uhn nee, it’s this squid after fermented still have fishy smell?
    can i use lemon, so the squid not smell fishy?

  42. mystyle My profile page joined 12/10
    Posted January 24th, 2011 at 10:19 pm | # |

    Hi Maangchi,
    Just wanted to let you know that I finished making your ojingeojeot for the first time tonight and I couldn’t believe how good it tasted! Thank you for sharing this recipe! Can’t wait to let my husband try it when he comes back from his business trip. He is going to fall off his chair:)

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2011 at 9:52 am | # |

      ” when he comes back from his business trip. He is going to fall off his chair:)” I wish he really fell off his chair without injury because of your delicious ojingeojeot. : )

  43. muskratbyte Fort Worth My profile page joined 1/11
    Posted January 15th, 2011 at 12:25 am | # |

    I just started a batch of ojingeojeot tonight…. I’m crossing my fingers! Wish me luck!

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2011 at 11:49 am | # |

      yay! I wish you tons of luck with making good ojingeojeot! : ) Let me know how it turns out and send me a photo of your seasoned ojingeojeot if you can.

  44. CrazyC My profile page joined 3/10
    Posted January 13th, 2011 at 9:49 pm | # |

    If I wanted to make this less spicy, how much chili peppers can I put in? Maybe half of a red one, and half of a green one? Or should I put the original amount, but leave the seeds out?

    • Maangchi New York City My profile page joined 8/08
      Posted January 14th, 2011 at 9:05 pm | # |

      Get mild hot pepper flakes if you want mild version of soondubu jjigae. http://www.maangchi.com/ingredients/hot-pepper-flakes

      mild hot pepper flakes in Korean: 덜매운 고추가루

      Or use less hot pepper flakes than in the recipe. Start with very little and add more until you can tolerate it.

      Good luck with making good ojingeojeot.

      • CrazyC My profile page joined 3/10
        Posted January 25th, 2011 at 7:21 pm | # |

        Do I have to wait for 30 days? I am so impatient! I started on 1/9! I really want to prepare it now! :)

        • Maangchi New York City My profile page joined 8/08
          Posted January 26th, 2011 at 9:57 am | # |

          yes, indeed! : ) I did many experiments while developing this recipe. The taste and flavor are different depending on how many days you ferment. I found at least 1 month fermentation is the best result.

  45. tcdavid My profile page joined 1/11
    Posted January 10th, 2011 at 12:24 pm | # |

    can i replace the squid with shrimp? would that make saeujeot?
    i made a little jar of kimchi last night but i’d like to try it with seafood..can i just throw in some shrimp in with the rest or do i have to ferment it first?
    i really like your website it’s always helpful :)

  46. Jujube New York City My profile page joined 1/11
    Posted January 4th, 2011 at 10:33 pm | # |

    Hi, I a Korean-American and I really like your site because it helps me get in touch with my Korean side. I love your website and have been using it to cook Korean food for my parents. My Mom and Dad are so surprised and really happy when I make korean food for them. They say that I should be okay to marry a korean guy now. LOL ^_^ My mom loves this Ojingeojeot and I am secretly making it for her. I also made some extra seasoning paste and mixed it with some raw oyster so we could eat it right away. My mom was really happy. Thank you so much for your website and recipes Maangchi!!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 14th, 2011 at 9:09 pm | # |

      haha, they said you could marry a Korean guy? That’s so cute! I hope your mom is very impressed with your ojingoejeot. Send me a photo if you can and let me know about your mom’s reaction. : )
      ” I also made some extra seasoning paste and mixed it with some raw oyster so we could eat it right away.” great! oh, I feel like fermented and seasoned oyster now,

  47. kartran Boston My profile page joined 12/10
    Posted December 25th, 2010 at 2:57 pm | # |

    Hi Maangchi, I love this recipe but I think my finished product is too salty. I’ve already added the squid to the hot pepper mix, so is there a way to reduce the saltiness? Should i resoak the whole thing in water?

    • Maangchi New York City My profile page joined 8/08
      Posted December 26th, 2010 at 8:41 pm | # |

      There is nothing much to do about salty ojingeojeot. However, If I were you, I would take some from the jar or container and mix with chopped cucumber right before serving.

  48. JellyBelly My profile page joined 11/10
    Posted December 20th, 2010 at 2:34 pm | # |

    Ah, I fermented my squid a month ago and was so anxious to see the results!! Yesterday I finished making it, but the squid looked a little darker than yours… Is this a sign of old squid?? :( I bought mine at an Asian seafood supermarket in a frozen box just like yours! >.<

    • Maangchi New York City My profile page joined 8/08
      Posted December 21st, 2010 at 10:16 pm | # |

      “the squid looked a little darker than yours” Don’t worry! It will turn out delicious.

  49. vb38 My profile page I'm a fan! joined 7/10
    Posted December 16th, 2010 at 10:12 pm | # |

    Sirdanilot, don’t worry abt bad smell in yr fridge. As long as u use a good glass (preferable over plastic) container that is super airtight (if u still want extra “protection”, wrap cling wrap over the entire jar), there is NO SMELL! I hope u will try to mk coz it is VERY VERY DELICIOUS! if u like herrings (my MUST-EAT when in Amsterdam….oh, mussels too!) then u will like ojingeojeot!

  50. mase kul My profile page joined 12/10
    Posted December 16th, 2010 at 12:22 pm | # |

    Hi Maangchi

    Normally I would stir-fry squid with bell pepper, onion and carrot or make Thai-style squid salad. I’ve never eaten raw fermented squid before but your casserole of ojingeojeot looks too delicious.

    Yesterday I prepared my first batch salted squid but I think I need to salt some every other week to make sure I have fermented squid at hand.

    I can’t wait ..sigh….

  51. JiHyun42 NY My profile page joined 11/10
    Posted November 27th, 2010 at 6:35 pm | # |

    Maangchi,

    Can I use a plastic container– a Rubbermaid for ex, to store the squid, or do I need to use a glass jar?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2010 at 7:57 pm | # |

      yes, you can use a plastic container, too. sorry about the late reply. I just got back home from Honduras.

  52. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted November 27th, 2010 at 2:01 pm | # |

    Maangchi, today we bought 2kg of fresh squid at the market which I cleaned and put half of it in the freezer (we used the other half for another dish). I am a bit afraid of trying this recipe though because I don’t want my fridge to be penetrated by a fishy smell! Will it smell very horrible if I make this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2010 at 8:00 pm | # |

      “I am a bit afraid of trying this recipe though because I don’t want my fridge to be penetrated by a fishy smell! Will it smell very horrible if I make this recipe” You asked the wrong person. Be brave to make delicious food. : )

  53. hastiin Navajo Rez My profile page joined 11/10
    Posted November 21st, 2010 at 2:23 pm | # |

    HI Maanchi, Last night I made my cousin-sisters a small dinner using some of your recipes and they loved it. Seems that they are the only family memebers who are brave enough to try some different then hamburgers. hahaha

    I wanted to make this recipe but I live on the navajo reservation and stores here don’t have squid, so I use shrimp. I cut them into bite-size pieces and blanched them enough to be cooked but still soft, then mixed in with the other ingridents. I had to use Red Chile powder (used in mexican dishes) but it still came out GOOD!

    Then I made Dubu buchim yangnyumjang and dubu ganjang jorim, Soegogi gui,

    • hastiin Navajo Rez My profile page joined 11/10
      Posted November 21st, 2010 at 2:28 pm | # |

      *** I accidently press the “Submit Comment” button before I finished typing. hahaha***

      I also made Japchae, Mandu, kongnamul muchim, and Oisobagi. And all was So Delicious. Thank you for your recipes. Only one photo was taken of it, so I guess that means I have to make them all again and take better photos. So happy!! LoL

    • hastiin Navajo Rez My profile page joined 11/10
      Posted December 4th, 2010 at 1:25 pm | # |

      Ah!! sorry, forgot the “g” in your name. Maangchi. lol

  54. PristineDrayco Singapore My profile page joined 6/10
    Posted November 19th, 2010 at 5:21 am | # |

    Hello Maangchi!

    It has been a long time since we have chat:) I’m Pristine from Singapore. I’m just wondering, can I use this ojingeojeot in fermenting kimchi?

    By the way, I am going to make my first batch of kimchi next week! (EXCITING!:)) and i want to know if its good to add both aejeot (anchovy fish sauce, right?) and saewoojeot together in the kimchi paste?

    Thank you so much for sharing your wonderful recipes:D

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2010 at 11:18 am | # |

      Did we chat? Where have you been, Pristine! lol

      “can I use this ojingeojeot in fermenting kimchi?” yes, you can. Chop up the fermented squid and put it into your kimchi paste.

      “both aejeot (anchovy fish sauce, right?) and saewoojeot together in the kimchi paste?”
      Yes,you could use fish sauce and saewoojeot together. When you use saewoojeot, mince it with a knife http://www.maangchi.com/ingredients/salted-shrimp

      Good luck with making delicious kimchi!

  55. JellyBelly My profile page joined 11/10
    Posted November 17th, 2010 at 7:21 pm | # |

    Do you include the tentacles, or do you just use the body portion? Anyway, I blanched some last night and it was soo good :D I love your recipes!! Thank you so much <3 ^^

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2010 at 11:12 pm | # |

      “Do you include the tentacles” yes, indeed! : ) I’m glad to hear that you enjoyed the blanched squid. It’s soft and sweet!

  56. Isabelle Stockholm My profile page joined 11/10
    Posted November 12th, 2010 at 5:29 am | # |

    Maangchi, this is the first time I post something, I just joined your fans but have been watching your shows for a while. Thank you so much for showing the world how to eat healthy and what to do with vegetables, as in the west we are often limited to salad, stew. My husband and I love spicy food but I have three young kids. I’d love to introduce them to fermented fish, as it is soo healthy, but could you give me an idea what veggies could I mix their fermented squid with? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted November 12th, 2010 at 8:28 am | # |

      I wouldn’t use a lot of vegetables to avoid watery ojingeojeot which will go bad easily. One of the reasons I use chili peppers is that they don’t contain much water. You see I dry the fermented squid with paper towels in the video.

      If you want to eat it with vegetables, I recommend taking some from your ojingeot jar or container each time right before serving, and mixing it with your favorite vegetables such as cucumber, celery, carrot..etc

  57. stacey My profile page joined 11/10
    Posted November 6th, 2010 at 1:59 am | # |

    wouldn’t the squid go bad if it is kept in the fridge for a month? it is seafood…i’m just cautious…hehe

  58. soko2usa Minnesota My profile page joined 4/09
    Posted November 5th, 2010 at 12:37 pm | # |

    If you can’t find small squids, can you just use one regular sized one?

  59. AsianFoodLover Atlanta, GA USA My profile page joined 10/10
    Posted November 4th, 2010 at 10:09 pm | # |

    Sounds really yummy, I love squid! I’ll have to try it this weekend! So excited!

  60. Toto Bonn, Germany My profile page joined 6/10
    Posted November 4th, 2010 at 4:48 pm | # |

    So adorable. Like Kimchi with seafood, and of course not with a vegetable base but with a fish base :D By the way. How does the squid taste like? Is it sour like in regular Kimchi, or is it just salten?
    Love it :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2010 at 5:47 pm | # |

      No, it’s not sour but a little sweet, salty, chewy, and a little spicy. The best part is the flavor that comes from well fermented seafood! It’s not fishy at all

  61. re.toon My profile page joined 9/10
    Posted November 4th, 2010 at 3:27 pm | # |

    Ohh Maangchi! Can´t believe you posted!
    I was dying for this recipe!!
    Thank you so much!!!!!!!!

  62. MindyGirl Orange County, CA My profile page joined 8/09
    Posted November 4th, 2010 at 12:03 pm | # |

    My favorite side dish! Thank you for posting this – I’m going to start it this weekend!

  63. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted November 4th, 2010 at 11:57 am | # |

    My wife loves ojingeojeot she always has it in the fridge. But it is the stuff from a jar. Now that I know how easy it is to make I will a big batch when I get home. So around Christmas I will post a pic of how it turns out.


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