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!
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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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.