📝 About This Recipe
A coastal treasure from South Korea's seaside provinces, Ojingeo-kimchi is a luxurious departure from your standard cabbage ferments. This dish marries the tender, snappy texture of fresh squid with a robust, fiery gochugaru paste enriched by aromatic ginger and garlic. It is a spectacular 'banchan' (side dish) that offers a perfect balance of umami, sweetness, and a deep, fermented funk that evolves beautifully over time.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh Squid (cleaned, bodies and tentacles)
- 8 oz Korean Radish (Mu) (peeled and julienned into matchsticks)
- 3 tablespoons Coarse Sea Salt (for brining the squid and radish)
- 4 stalks Green Onions (cut into 2-inch lengths)
- 1 small Carrot (julienned)
Kimchi Paste
- 1/2 cup Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1/4 cup Fish Sauce (preferably anchovy or sand lance sauce)
- 3 tablespoons Minced Garlic (freshly pounded for best flavor)
- 1 teaspoon Minced Ginger (peeled and grated)
- 2 tablespoons Rice Syrup or Honey (adds a lovely sheen and balances salt)
- 1 tablespoon Sugar (to feed the fermentation)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly)
The Slurry (Optional but Recommended)
- 1 tablespoon Glutinous Rice Flour (mixed with 1/4 cup water)
👨🍳 Instructions
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1
Prepare the squid by slicing the bodies into 1/2-inch wide rings or bite-sized rectangles. Cut the tentacles into manageable lengths.
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2
Place the squid in a bowl and toss with 2 tablespoons of the sea salt. Let it sit for 30 minutes; this draws out excess moisture and firms up the texture.
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3
In a separate bowl, toss the julienned radish with the remaining 1 tablespoon of salt. Let it sweat for 20 minutes until pliable.
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4
While the main ingredients brine, prepare the rice porridge: mix the rice flour and water in a small saucepan over low heat. Stir constantly for 2-3 minutes until it thickens into a translucent paste. Remove from heat and let cool completely.
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5
Rinse the salted squid and radish thoroughly under cold running water to remove excess salt. Drain them in a colander for at least 15 minutes, pressing down lightly to ensure they are as dry as possible.
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6
In a large mixing bowl, combine the cooled rice paste, gochugaru, fish sauce, minced garlic, ginger, rice syrup, and sugar. Mix into a thick, vibrant red paste.
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7
Add the drained radish matchsticks to the paste first. Mix well so the radish is evenly coated and begins to release a little more juice to loosen the paste.
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8
Add the squid, green onions, and carrots to the bowl. Using gloved hands, gently toss everything together until every piece of squid is thoroughly enrobed in the kimchi paste.
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9
Taste a small piece. It should be slightly saltier than you think necessary, as the flavors will mellow during fermentation.
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10
Sprinkle with toasted sesame seeds and give it one final toss.
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11
Pack the mixture tightly into a clean glass jar, pressing down to eliminate air pockets. Leave about an inch of headspace at the top.
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12
Let the jar sit at room temperature for 12-24 hours (depending on kitchen warmth) to kickstart fermentation, then move it to the refrigerator.
💡 Chef's Tips
Always use the freshest squid available; if it smells 'fishy' before you start, it isn't fresh enough for kimchi. Wear disposable gloves when mixing to prevent the chili flakes from staining your hands or causing 'chili burn.' If you prefer a softer texture, you can quickly blanch the squid in boiling water for 30 seconds before salting, though raw-salted is more traditional. Don't skip the rice flour slurry; it helps the seasoning stick to the slippery squid rather than sliding off to the bottom of the jar. If Korean radish (Mu) is unavailable, Daikon radish is a suitable substitute, though it is slightly more watery.
🍽️ Serving Suggestions
Serve as a punchy banchan alongside a steaming bowl of plain white short-grain rice. Pairs exceptionally well with fatty meats like Bossam (boiled pork belly) to cut through the richness. Enjoy with a chilled glass of Makgeolli (Korean rice wine) for a traditional pub-style experience. Use leftovers as a topping for bibimbap or chopped up in a savory kimchi pancake (jeon). Serve with warm tofu slices (Dubu-kimchi style) for a high-protein, low-carb snack.