Comments on: Fermented squid side dish http://www.maangchi.com/recipe/ojingeojeot Korean cooking, recipes, restaurants, reviews, videos, podcast, photos, cookbook, DVD, and blog Sun, 26 May 2013 01:45:42 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: MeeAehttp://www.maangchi.com/recipe/ojingeojeot#comment-35142 MeeAe Fri, 29 Mar 2013 05:57:48 +0000 http://www.maangchi.com/?p=10465#comment-35142 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 :)

]]> By: Maangchihttp://www.maangchi.com/recipe/ojingeojeot#comment-35138 Maangchi Wed, 27 Mar 2013 14:24:19 +0000 http://www.maangchi.com/?p=10465#comment-35138 Reading your post makes me feel like having rice and ojingeojeot now! Congratulations! ^^

]]> By: Maangchihttp://www.maangchi.com/recipe/ojingeojeot#comment-35137 Maangchi Wed, 27 Mar 2013 14:22:57 +0000 http://www.maangchi.com/?p=10465#comment-35137 It sounds like your ojingeojeot turned out great! It should be chewy rather than mushy. Enjoy it! : )

]]> By: MeeAehttp://www.maangchi.com/recipe/ojingeojeot#comment-35131 MeeAe Tue, 26 Mar 2013 21:20:23 +0000 http://www.maangchi.com/?p=10465#comment-35131 I just finished mixing with the paste. It tastes great, but its very chewy. Is this normal?

]]> By: Charmainehttp://www.maangchi.com/recipe/ojingeojeot#comment-35124 Charmaine Tue, 26 Mar 2013 12:25:59 +0000 http://www.maangchi.com/?p=10465#comment-35124 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 !

]]> By: Cutemomhttp://www.maangchi.com/recipe/ojingeojeot#comment-35027 Cutemom Tue, 12 Mar 2013 09:04:46 +0000 http://www.maangchi.com/?p=10465#comment-35027 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?

]]> By: Mochisushigirlhttp://www.maangchi.com/recipe/ojingeojeot#comment-34863 Mochisushigirl Wed, 20 Feb 2013 03:19:37 +0000 http://www.maangchi.com/?p=10465#comment-34863 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

]]> By: Mochisushigirlhttp://www.maangchi.com/recipe/ojingeojeot#comment-34862 Mochisushigirl Wed, 20 Feb 2013 03:15:49 +0000 http://www.maangchi.com/?p=10465#comment-34862 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!

]]> By: Maangchihttp://www.maangchi.com/recipe/ojingeojeot#comment-34590 Maangchi Mon, 14 Jan 2013 17:25:55 +0000 http://www.maangchi.com/?p=10465#comment-34590 Your 1 month fermentation date will be coming soon. It’s time for you to season. Yum!

]]> By: Maangchihttp://www.maangchi.com/recipe/ojingeojeot#comment-34589 Maangchi Mon, 14 Jan 2013 16:33:21 +0000 http://www.maangchi.com/?p=10465#comment-34589 You can keep it in the fridge for up to about 2 months.

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