My first try at Ojingeojeot⅓427d675-3d36-49b0-8d12-37a859b08e2b-150x150.jpeg

Before I went on my vacation, I salted the squid and let it stay in the fridge for a month. Then when I came back from my trip, I was so excited to finish up this recipe. It was definitely a unique experience making this dish. Though I think I made it too spicy – Maangchi is there a way to make the dish less spicy now.

The recipe for Ojingeojeot -Fermented Squid Side Dish (오징어젓) is here!

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    When you came home from the trip, you must have been so excited because your well fermented ojingeojeot was waiting for you! : ) If it’s too spicy for you, use less hot pepper flakes.

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