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.

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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.

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  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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165 Comments:

  1. tomonococoro London joined 10/16
    Posted October 2nd, 2016 at 3:55 pm | # |

    Dear Maangchi

    Ever since I found your blog and youtube video I have been a massive fan and so hooked by your recipes!
    I am a Japanese born Korean and have been living in London for over 20 years.
    Although I had no chance to learn how to cook Korean food from my mother my memories and my tongue remember how good my mother’s cooking was and I am so proud of being a Korean having both culture Korean, Japanese and British.
    And I love cooking myself too.

    Anyway… I have a question about this squid dish.
    Should these squid be very fresh ‘Sashimi’ level of quality?
    It is said you could use frozen, which I imagined they are not needed to be ‘Sashimi’ quality as they will be fermented…
    I will try and get as fresh as possible in London, however finding ‘sashimi’ quality may be a little difficult.

    Hope you could kindly get back to me sometime :)

    Thank you.
    Tomo

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    • MummylovesSeth Singapore joined 6/16
      Posted March 24th, 2017 at 11:55 am | # |

      Hi Maangchi

      I have a question about the fermented squid.
      I live in Singapore, a tropical country.
      I followed the steps to do the fermented squid and would like to check with you is there a minimum time to ferment the squid. I left the squid in the freezer (as it colder of course). Can it be like 2 weeks? I’m so greedy and I can’t wait to eat it!
      Looking forward to hear from you soon!

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      • Maangchi New York City joined 8/08
        Posted March 26th, 2017 at 10:47 am | # |

        All I can say to you is to be patient. You need to ferment it at least 1 month. Good luck with fermenting salty squid! : )

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  2. lepageme United States joined 2/15
    Posted February 28th, 2015 at 11:31 am | # |

    Hey! Thank you for this very inteesting recipe! can I do this using other seafood such as fresh shrimp?

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    • Maangchi New York City joined 8/08
      Posted February 28th, 2015 at 2:09 pm | # |

      Yes, shrimp, oysters, or clams will work well, too.

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      • Mi Heui Iran - Tehran joined 5/16
        Posted June 20th, 2017 at 2:53 pm | # |

        HI dear Maangchi <3
        If i made fermented shrimp for making kimchi after 1 month, i should wash, rinse, and strain the fermented shrimp and add to the kimchi or no fermented shrimp+shrimp juice add to my kimchi?
        can i fermented anchovi like squid and after 1 month make kimchi and add anchovi fish in to the kimchi? i love eat kimchi with fish and shrimp
        Thank you my dear <3 <3

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        • Maangchi New York City joined 8/08
          Posted June 22nd, 2017 at 12:35 pm | # |

          Fermented salty shrimp or fermented anchovies needs several months to ferment.

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  3. Yip San Malaysia joined 9/16
    Posted September 30th, 2016 at 11:47 am | # |

    Hi Maangchi,

    I have just finished making my 1st batch of the squid. It actually have a very strong after taste. The fermented squid has a very strong odor and taste even after several wash. The aftertaste is still very strong even after adding the paste. I’m not sure if something went wrong during the fermenting process. How do I know if the squid is being fermented properly?

    Thank you for all your lovely recipes. I have been trying out a lot of your recipes and it has been a huge success. Looking forward to hear from u soon :)

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  4. graceong Malaysia joined 6/16
    Posted June 1st, 2016 at 4:00 pm | # |

    Hello Maangchi!

    Thanks for the lovely recipe. I have made the dish twice, but unfortunately did not ferment the squid for a full month both times. Fortunately, however, it turned out delicious both times. I have just made almost 2kg of it, hopefully it will last me while the next batch of squid ferments for the one month it is supposed to. I am Malaysian, you see, and it is very hard to find this dish where I live. I discovered ojingeojeot at a shop near where I used to live in another state, and I was immediately hooked. That’s why I couldn’t wait for the squid to fully ferment, I was too greedy! I had to substitute corn syrup with cane sugar and I also added chilli padi to the dish because I love it crazy spicy, but otherwise I’ve followed your recipe to the letter. Except,for the fermenting period, again. I am so glad you posted the recipe. I can’t thank you enough! Here’s a pic of my ojingeojeot, I am very proud of it!


    See full size image

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    • Maangchi New York City joined 8/08
      Posted June 5th, 2016 at 8:15 am | # |

      Your ojingeojeot looks fantastic! yummy!

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  5. drlaura michigan joined 3/16
    Posted March 6th, 2016 at 4:02 pm | # |

    Hi Maangchi! I know I am not posting this in the right place, but I have a question about a recipe in your book. I am trying to make salted fermented sardines. My fishmonger cleaned them for me. Should I wait and get whole sardines and use these for something else, or will gutted/cleaned sardines work for the fermented fish?

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    • Maangchi New York City joined 8/08
      Posted March 6th, 2016 at 4:51 pm | # |

      Oh my, you are making it! Great!
      I never remove the guts and heads when I make it. But gutted and cleaned sardines should work, too. Good luck!

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  6. rafeliu joined 12/15
    Posted December 1st, 2015 at 9:15 pm | # |

    Maangchi,

    Do you know how to make “Nakji jutgal”? I mean Spicy Pickled Octopus. Can I use the same way here? Please share with us.

    Thanks,
    Rafe

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  7. jennykan joined 8/15
    Posted September 2nd, 2015 at 1:15 pm | # |

    Hi Maangchi

    I live in Calgary now and I don’t always have chance to find the some of the ingredient I am looking for because the store is not big enough to carry that many kind of good. I really like your cooking show and the dishes you made. I am Chinese, grew up in Canada. We have very similar culture. Your food is so easy for me to learn, probably. I would like to try this fermented squid side dish. How long will they be good to stay in the fridge? After I made this dish and how many days should I wait in order to consume?

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  8. MistressHilde joined 5/15
    Posted May 14th, 2015 at 6:53 pm | # |

    Hi Maangchi I live in the High Desert in California and there is pretty much no where I can get squid, can I do this with octopus instead?

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    • jjaaddaajj United States joined 11/14
      Posted May 25th, 2015 at 1:06 am | # |

      Hi, Octopus should work too! But just to let you know, there is a Chinese market Corona called, 99 Ranch market. Also, I think I saw a small Korean market in Hisperia I believe(or Victorville). They might have frozen ones.

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  9. AlexandraPech Hereford, UK joined 3/15
    Posted March 8th, 2015 at 1:44 pm | # |

    This is such an amazing looking recipe, I found the name through another forum and am so grateful for you to have posted it here! I am French, and the French haven’t any tradition of fermenting foods at home (except for making parma ham like, and dry saucisson) and I am so looking forward to trying it! I have already started other fermented foods (fermented beet, cabbage, kefir) but not tried anything with fresh fish or fresh meat yet, I will have a look at your site to see if there are any other ideas of fermented foods! It looks SO HEAVENLY

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    • Maangchi New York City joined 8/08
      Posted March 9th, 2015 at 5:18 pm | # |

      “French haven’t any tradition of fermenting foods at home” I know what you mean but France has awesome fermented food, cheese! The pungent flavor reminds me of Korean fermented fish. : )

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  10. lepageme United States joined 2/15
    Posted February 28th, 2015 at 11:38 am | # |

    Also, could you please show us how to make the salted fermented shimp at home? I know I could buy it at the market but would prefer to try with our fresh local shrimp.

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  11. merumi New York joined 12/14
    Posted December 26th, 2014 at 12:58 pm | # |

    Hey Maangchi!
    Yesterday I bought 3.49 pounds of squid, cleaned and washed them and just placed it into my container. I wasn’t sure whether your recipe meant 5 tbs of salt for every 1 lb 10 oz of squid before cleaning or after cleaning them, so i just used a total of 1 cup of salt. I was wondering if I used too little and should take it out, rewash, and resalt, or if it is good as it is. Also, if it turns out too salty after a month, would rinsing it more take away some of that saltiness? Thanks! Love you 😘😘😘

    -merumi

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  12. mionchia Singapore joined 2/14
    Posted December 13th, 2014 at 6:12 am | # |

    Hi Maangchi. i made this finally!! i stay in singapore so we hardly get any authentic korean food around here and your recipes are great. But staying in such a humid country, i am very afraid that the ojingeo jeot will go faster than in the states. so may i know how to see or know that it is spoilt ? THANKS!

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  13. miku Bali Indonesia joined 11/14
    Posted November 28th, 2014 at 7:11 pm | # |

    Dear Maangchi, i just go back from Seoul a week’s ago. And feel miss Korean food, so i just go to your website and found some recipes. I bought many kind of spice in Seoul. Thanks Maangchi, happy weekend 😉

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    • Maangchi New York City joined 8/08
      Posted November 29th, 2014 at 7:28 am | # |

      Now you are ready to cook delicious Korean dishes that you tried in Korea! : )

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  14. Fuziah Kuala Lumpur, Malaysia 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.

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    • Maangchi New York City joined 8/08
      Posted November 29th, 2014 at 7:30 am | # |

      You can use sugar if rice or corn syrup is not available. Good luck!

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  15. sica Melbourne Australia 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~~

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    • Maangchi New York City joined 8/08
      Posted November 29th, 2014 at 10:30 am | # |

      yes, you can season fresh squid strips and use it as a side dish right after it’s made. It’s delicious but it’s different from ojingeojeot. Ojingeojeot is fermented, so it has a much deeper flavor.

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  16. Mal23 Auckland, New Zealand 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?

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    • Maangchi New York City 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.

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  17. chipbui Melbourne Australia 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!

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    • Maangchi New York City 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!

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  18. LisaL USA 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?

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    • LisaL USA 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 :)

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  19. ang gelo Philippines 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?

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    • Maangchi New York City joined 8/08
      Posted May 31st, 2013 at 9:32 am | # |

      Raw squid should be used.

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      • ang gelo Philippines joined 2/13
        Posted June 1st, 2013 at 7:02 am | # |

        I tried to make ojingojeot bokkumbap today and it turned out delicious! seems like i would alternate making kimchi bokkumbap and ojingojeot bokkumbap. :-)

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  20. MeeAe Colorado 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?

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    • Maangchi New York City 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! : )

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      • MeeAe Colorado 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 :)

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        • lidyaprayogo Indonesia 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

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  21. Charmaine Singapore 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 !

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    • Maangchi New York City joined 8/08
      Posted March 27th, 2013 at 10:24 am | # |

      Reading your post makes me feel like having rice and ojingeojeot now! Congratulations! ^^

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  22. Cutemom Indonesia 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?

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  23. Mochisushigirl Texas 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

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  24. Mochisushigirl Texas 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!

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  25. Tanyatang Houston 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.

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    • Tanyatang Houston 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.

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      • Maangchi New York City joined 8/08
        Posted January 14th, 2013 at 11:33 am | # |

        You can keep it in the fridge for up to about 2 months.

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  26. n4rit4 Montclair, NJ 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!

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    • Maangchi New York City joined 8/08
      Posted January 14th, 2013 at 12:25 pm | # |

      Your 1 month fermentation date will be coming soon. It’s time for you to season. Yum!

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  27. northstar Hawaii 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…

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    • Maangchi New York City 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.

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  28. Petrus59 Sydney, Australia 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?

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  29. Myla Park Manila Philippines 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 :')

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    • Maangchi New York City 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!

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  30. tpdullum Northwest Washington State 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

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    • Maangchi New York City 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.

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      • tpdullum Northwest Washington State 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. ;)

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        • Maangchi New York City 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!

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          • tpdullum Northwest Washington State 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.

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

    Can I use shrimp for this dish? Thank you!

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  32. Emaline904 Charleston, SC 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!

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  33. ina78 Jerteh, Terengganu, Malaysia 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)…

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    • Maangchi New York City 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!

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      • ina78 Jerteh, Terengganu, Malaysia 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….

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

          okie! : )

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          • ina78 Jerteh, Terengganu, Malaysia 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….

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  34. Kerina Brooklyn 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?

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    • Maangchi New York City 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.

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      • Kerina Brooklyn 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 :)

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  35. Chellexx boston 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

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    • Maangchi New York City 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.

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  36. SporeBrandon Singapore 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 !!!

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    • Maangchi New York City 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.”

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      • SporeBrandon Singapore 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

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