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.


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.


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)


  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.


  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



  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?

    • Maangchi New York City joined 8/08 & has 11,757 comments

      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!

  4. rafeliu joined 12/15 & has 1 comment


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


  5. jennykan joined 8/15 & has 1 comment

    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. MistressHilde joined 5/15 & has 1 comment

    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

    • Maangchi New York City joined 8/08 & has 11,757 comments

      “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. : )

  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?

    • Maangchi New York City joined 8/08 & has 11,757 comments

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

      • Mi Heui Iran - Tehran joined 5/16 & has 18 comments

        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

  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 😘😘😘


  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. .

    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~~

    • Maangchi New York City joined 8/08 & has 11,757 comments

      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.

  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?

    • Maangchi New York City joined 8/08 & has 11,757 comments

      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.

More comments to read! Jump to page: 1 3 4 5 6

Leave a Reply