📝 About This Recipe
A cornerstone of Korean preservation, Ojingeo-Jeot is a luxurious fermented delicacy that transforms fresh squid into a concentrated explosion of oceanic umami and spicy heat. This recipe utilizes the ancient 'Jeotgal' method of salt-curing to break down proteins, resulting in a tender, jammy texture that is both salty and deeply savory. It is an essential banchan (side dish) that celebrates the regional coastal traditions of the Korean peninsula, offering a complex funk that elevates the simplest bowl of rice.
🥗 Ingredients
The Cure
- 2 lbs Fresh Squid (cleaned, tubes and tentacles only)
- 1/4 cup Coarse Sea Salt (Korean solar salt preferred for mineral depth)
- 2 tablespoons Soju or Rice Wine (to neutralize any fishy odors)
The Flavor Paste
- 1/2 cup Gochugaru (Korean red chili flakes; adjust for heat preference)
- 3 tablespoons Fish Sauce (anchovy or sand lance sauce for depth)
- 3 tablespoons Rice Syrup (can substitute with honey or oligo syrup)
- 6 cloves Garlic (minced into a fine paste)
- 1 teaspoon Ginger (freshly grated)
- 3 stalks Green Onions (finely chopped)
- 1/2 cup Korean Radish (Mu) (matchstick cut; adds crunch and enzymes for fermentation)
The Finish
- 1 tablespoon Toasted Sesame Seeds (crushed slightly to release oils)
- 1 tablespoon Toasted Sesame Oil (add only before serving)
- 1-2 pieces Fresh Cheongyang Chili (thinly sliced for extra heat)
👨🍳 Instructions
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1
Thoroughly wash the cleaned squid under cold running water. Pat extremely dry with paper towels; moisture is the enemy of a good cure.
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2
Slice the squid tubes into thin strips (about 1/4 inch wide and 2 inches long) and chop the tentacles into bite-sized pieces.
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3
In a non-reactive glass bowl, toss the squid with the coarse sea salt and soju until every piece is evenly coated.
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4
Transfer the salted squid into a sterilized airtight glass jar. Press down firmly to remove air pockets, seal tightly, and refrigerate for 24 to 48 hours. This 'primary cure' firms the flesh and develops the base flavor.
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5
After the curing period, remove the squid from the jar. You will notice liquid has been drawn out. Rinse the squid very briefly in cold water to remove excess surface salt and drain in a colander for 15 minutes.
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6
In a large mixing bowl, combine the gochugaru, fish sauce, rice syrup, minced garlic, and grated ginger. Stir until it forms a thick, vibrant red paste.
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7
Add the matchstick radish and chopped green onions to the paste, mixing well to incorporate.
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8
Add the drained squid to the bowl. Using a gloved hand (to prevent chili burns), massage the paste into the squid for 2-3 minutes until the squid looks glossy and fully coated.
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9
Pack the mixture back into a clean, sterilized glass jar. Ensure there is about an inch of headspace at the top.
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10
Let the flavors meld in the refrigerator for at least another 24 hours before eating. The flavor will continue to deepen and improve over the next week.
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11
When ready to serve, scoop out a portion and toss with a drizzle of toasted sesame oil, sesame seeds, and fresh chili slices.
💡 Chef's Tips
Always use the freshest seafood possible; if it smells 'fishy' before you start, the ferment won't be successful. Use Korean coarse sea salt (Cheon-il-yeom) if possible, as table salt can make the dish overly harsh and bitter. Wear disposable gloves when mixing the gochugaru paste to avoid staining your hands or irritating your skin. If the Jeotgal is too salty for your palate, increase the amount of radish matchsticks; they will release juice that mellows the saltiness. Store in the coldest part of your refrigerator; it will stay delicious for up to a month if handled with clean utensils.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of plain white short-grain rice for the ultimate comfort meal. Wrap a small amount in a perilla leaf with a slice of raw garlic for a punchy, aromatic bite. Use a spoonful as a topping for warm juk (Korean rice porridge) to add texture and seasoning. Pair with cold, crisp Lager or traditional Korean Makgeolli (milky rice wine) to balance the spice and salt. Incorporate a small amount into fried rice for an instant boost of complex umami flavor.