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.

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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.

Ingredients

Makes 1 pound of ojngeojeot

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

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for the seasoning paste:

Directions

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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173 Comments:

  1. Yip San Malaysia joined 9/16 & has 1 comment

    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 :)

  2. graceong Malaysia joined 6/16 & has 1 comment

    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

  3. drlaura michigan joined 3/16 & has 1 comment

    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?

  4. 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

  5. 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?

  6. 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?

    • jjaaddaajj United States joined 11/14 & has 3 comments

      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.

  7. AlexandraPech Hereford, UK joined 3/15 & has 2 comments

    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

  8. lepageme United States joined 2/15 & has 2 comments

    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.

  9. lepageme United States joined 2/15 & has 2 comments

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

  10. merumi New York joined 12/14 & has 2 comments

    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

  11. mionchia Singapore joined 2/14 & has 2 comments

    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!

  12. miku Bali Indonesia joined 11/14 & has 1 comment

    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 😉

  13. Fuziah Kuala Lumpur, Malaysia joined 6/14 & has 1 comment

    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.

  14. sica Melbourne Australia joined 10/13 & has 1 comment

    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~~

  15. Mal23 Auckland, New Zealand joined 2/12 & has 5 comments

    Hi Maangchi

    Are there any other dishes that can be made from the fermented squid?

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