Ojingeo-jeot


Ojingeo-jeot or salted squid is a jeotgal made by salting and fermenting thinly sliced squid. It is a popular banchan with high protein, vitamin and mineral contents.

Preparation

Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with gochutgaru, mullyeot, aekjeot, chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds, and sesame oil.

Varieties

In Jeju Island, mitre squid is used. As the squid is called hanchi or hanchi-ojingeo, the mitre squid jeotgal can also be called hanchi-jeot or hanchi-ojingeo-jeot.
In Japan, salted seafood category similar to jeotgal is called shiokara. Salted and fermented squid dish similar to ojingeo-jeot is called ika-no-shiokara in Japanese.