
www.maangchi.com Music: Witches' Chocolate Ver.2 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) See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: 1. If you buy frozen small squids, thaw them out in the refrigerator. 2. Clean the squid: o Slice right below the triangle of the torso and cut crosswise. o Then put your knife right below eyes, cut crosswise, and discard the eye part. o Slit the torso open lengthwise and remove the innards and the plastic looking bone. o Put the cleaned squid flesh into a bowl. o 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 <b>...</b>
squid
fermented squid
side dish
ojingeojeot
jeot
Korean fermented food
Korean cooking
Korean cuisine
youtube cooking video
cooking
tasty
yummy
delicious
banchan
authentic Korean recipe
Korean kitchen
Maangchi
salty
fermented
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