Fermented squid side dish

Ojingeojeot 오징어젓

I sometimes feel like eating a small morsel of fermented seafood with rice. That’s Korean jeotgal, salty preserved seafood. It tastes salty, chewy, garlicky, gingery, and sweet with a deep, fermented, almost nutty flavor. Today I’m again introducing you to one of my favorite mitbanchan (preserved side dishes that can be refrigerated for a long time). It’s spicy fermented squid jeotgal called ojingeojeot.

Korea is surrounded by ocean on 3 sides, so you can 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 to preserve them in salt. This jeotgal can be eaten later with rice and other side dishes, or it could be used in kimchi making, too. It’s mostly made with seafood such as anchovies, shrimp, small yellow corvina, or pollock’s intestine, etc.

Among all the different kinds of jeotgal, this ojingeojeot made with squid is my favorite because it’s very easy to make and squid is available pretty much everywhere, fresh or frozen. I use frozen here in New York City because fresh squid is hard to find.


Makes 1 pound of ojngeojeot

  • 1 pound cleaned squid (See the video for how to clean squid)
  • 3 tablespoons Kosher salt

for the seasoning paste:


Ferment squid:

  1. In a bowl, mix the squid and the salt, then put it into a glass jar or an airtight container.
  2. Cover and refrigerate. Let it ferment for 1 month. Mix it up every week or two by turning the jar upside down, so the salty water mixes with the squid. Put it back into the fridge right side up.
    ojingeojeot (오징어젓)(1 month old fermented squid on the left, fresh salted squid on the right)
  3. After 1 month take the squid out of the jar and rinse it in cold running water to remove any excess salt. Drain and dry it out with paper towels. 
  4. Peel the skin off. It can be slippery so I usually use paper towels to get a grip.peel squid skin
  5. Cut into strips, chop the squid into small pieces, and then gently pound with your knife to soften it. Set aside.ojingeojeot (오징어젓)ojingeojeot

Make seasoning paste:

  1. Combine hot pepper flakes, rice syrup, fish sauce, green onion, garlic, ginger, and green chili pepper in a large bowl.
  2. Mix well with a spoon.

Put it together:

  1. Add the chopped squid to the bowl of seasoning paste. Mix well and add sesame seeds and sesame oil.
  2. Mix all together with a spoon and transfer to a glass jar or an airtight container.Korean fermented squid
  3. Keep it in the refrigerator and serve just a little as a side dish, until it runs out.Korean fermented squid side dish

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  1. chipbui Melbourne Australia joined 9/13 & has 1 comment

    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 joined 8/08 & has 12,047 comments

      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!

  2. LisaL USA joined 9/09 & has 19 comments

    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?

  3. ang gelo Philippines joined 2/13 & has 6 comments

    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?

  4. MeeAe Colorado joined 2/13 & has 11 comments

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

    • Maangchi New York City joined 8/08 & has 12,047 comments

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

      • MeeAe Colorado joined 2/13 & has 11 comments

        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 joined 7/14 & has 1 comment

          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

  5. Charmaine Singapore joined 6/11 & has 18 comments

    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 !

  6. Cutemom Indonesia joined 3/13 & has 82 comments

    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?

  7. Mochisushigirl Texas joined 2/13 & has 2 comments

    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

  8. Mochisushigirl Texas joined 2/13 & has 2 comments

    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!

  9. Tanyatang Houston joined 1/13 & has 2 comments

    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.

  10. n4rit4 Montclair, NJ joined 11/12 & has 10 comments

    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!

  11. northstar Hawaii joined 11/12 & has 2 comments

    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…

  12. Petrus59 Sydney, Australia joined 9/12 & has 1 comment

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

  13. Myla Park Manila Philippines joined 10/12 & has 1 comment

    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 :')

  14. tpdullum Northwest Washington State joined 8/12 & has 7 comments

    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.


    • Maangchi New York City joined 8/08 & has 12,047 comments

      “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 joined 8/12 & has 7 comments

        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 joined 8/08 & has 12,047 comments

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

          • tpdullum Northwest Washington State joined 8/12 & has 7 comments

            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.

  15. annievo06 Jacksonville, Florida joined 7/12 & has 1 comment

    Can I use shrimp for this dish? Thank you!

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