Ojingeojeot || Salted Squid, Fermented Squid Side Dish, 鱿鱼酱, 魷魚醬, イカの塩辛, 오징어젓 1

Ojingeo-jeot is a Korean fermented seafood side dish made from salted and fermented squid. It’s known for its unique umami flavor and chewy texture.

How to Make Ojingeo-jeot:

While making ojingeo-jeot at home can be time-consuming and requires specific techniques, it’s often purchased pre-made from Korean grocery stores.

Key Steps Involved:

1. Cleaning and Slicing: Fresh squid is cleaned and sliced thinly.
2. Salting: The sliced squid is salted and left to ferment.
3. Fermentation: The squid is fermented in a cool, dark place for several weeks or months.

How to Enjoy Ojingeo-jeot:

• As a Side Dish: It’s often served as a side dish with rice and other banchan.
• In Stir-Fries: It can be added to stir-fries for extra flavor and texture.
• In Soups and Stews: It can be used to enhance the flavor of soups and stews.

Tips for Enjoying Ojingeo-jeot:

• Balance the Flavor: Ojingeo-jeot is quite salty, so it’s important to balance the flavors with other dishes.
• Storage: Store the ojingeo-jeot in an airtight container in the refrigerator.
• Preparation: Before using ojingeo-jeot, rinse it thoroughly to remove excess salt.