Creating Delicious and Salty Fermented Squid: A Guide to Ojingeo-Jeot

Hi everybody! Today, let's make something delicious and salty - a fermented side dish that is very important in Korean cuisine. We're going to ferment squid, which is also known as jeotgal or jeot. This type of fermented seafood is loved by many people in Korea, and it's actually quite easy to make.

For this recipe, we'll be using squid, which can be found at most Korean markets. Even baby squid will work well for this recipe. The squid should be cleaned thoroughly before use, with the intestines removed and any other impurities taken out. For our example, we've got a whole squid that's been nicely cleaned, but you may not always find one in this condition when shopping at a Korean grocery store.

To begin, we'll cut off one ear of the squid and remove the mouth and eyes. We can then add salt to the squid to help preserve it and prevent spoilage. For our recipe, we're using 3 tablespoons of salt for every pound of squid. This may seem like a lot of salt, but trust us, it's necessary to create that deliciously salty flavor.

Once the squid has been coated with salt, we'll let it sit for a bit before fermenting it. The old days used much more salt than we do today, so the resulting jeotgal was extremely salty and never went bad. But nowadays, people don't always enjoy that strong flavor, so our recipe uses only 3 tablespoons of salt per pound.

To ferment our squid, we'll simply keep it in the refrigerator for a month or until it reaches the desired level of fermentation. Every week or two, we'll turn the jar over to allow the salty water to seep back down to the bottom and prevent any mold from growing on top. We can also mix in some seasonings during this time to add extra flavor to our jeotgal.

One month later, our squid will be perfectly fermented and ready to use. To prepare it for eating, we'll wash off some of the excess salt and dry the squid thoroughly with a paper towel to prevent any water from accumulating. Then, we can season it with a mixture of garlic, ginger, green chili peppers, green onions, and sesame seeds.

For our seasoning, we're using 3 cloves of garlic, 1 teaspoon of peeled ginger, 2 large green chili peppers (or maybe 2 smaller ones), 2 green onions, and 1 tablespoon of sesame seeds. We'll also add a fish sauce to give it that extra kick. Once everything is mixed together, we can add some rice syrup to balance out the flavors.

Now that our squid has been seasoned, it's time to mix everything together. We want to make sure that all the ingredients are well combined so that each bite has a nice balance of flavors. As we mix, we'll also pound some sesame seeds to release their oils and add extra flavor to our jeotgal.

With our seasoning mixed in, it's time to try our delicious fermented squid. And let me tell you, it's absolutely mouthwatering! The combination of garlicky, gingery, sweet, and chewy textures is a perfect representation of Korean cuisine. This is definitely something you should make at home if you've never tried ojingeo-jeot before.

In addition to our fermented squid recipe, we also want to share one more thing with you - a simple way to make steamed eggs in earthenware pots called tukbaeggi-gyeranjjim. When making this dish, it's essential to eat it quickly, as the eggs can collapse if left out for too long. But that's all we have for today.

Fermented Squid: A Tasty and Delicious Korean Side Dish

Now, let's go back to our fermented squid recipe. If you've never tried ojingeo-jeot before, it's definitely time to give it a shot. Our recipe is easy to follow, and the end result is truly delicious.

To make this dish, simply cut off one ear of the squid, remove the mouth and eyes, add salt, and let it sit for a bit. Then, ferment it in the refrigerator for a month or until it reaches the desired level of fermentation. Every week or two, turn the jar over to allow the salty water to seep back down to the bottom and prevent any mold from growing on top.

Once your squid has been fermented, wash off some of the excess salt and dry it thoroughly with a paper towel to prevent any water from accumulating. Then, season it with our mixture of garlic, ginger, green chili peppers, green onions, and sesame seeds. Finally, add some fish sauce and rice syrup to balance out the flavors.

As we mix everything together, remember that we want to make sure all the ingredients are well combined so that each bite has a nice balance of flavors. With this recipe, you'll be able to enjoy a delicious Korean side dish at home.

Ojingeo-Jeot: A Delicious and Salty Fermented Squid Recipe

Are you ready to try our fermented squid recipe? If so, let's get started! To begin, cut off one ear of the squid and remove the mouth and eyes. Add salt to the squid to help preserve it and prevent spoilage.

For our example, we're using 3 tablespoons of salt for every pound of squid. This may seem like a lot of salt, but trust us, it's necessary to create that deliciously salty flavor. Once the squid has been coated with salt, let it sit for a bit before fermenting it.

To ferment our squid, we'll simply keep it in the refrigerator for a month or until it reaches the desired level of fermentation. Every week or two, turn the jar over to allow the salty water to seep back down to the bottom and prevent any mold from growing on top.

One month later, our squid will be perfectly fermented and ready to use. To prepare it for eating, wash off some of the excess salt and dry the squid thoroughly with a paper towel to prevent any water from accumulating. Then, season it with our mixture of garlic, ginger, green chili peppers, green onions, and sesame seeds.

As we mix everything together, remember that we want to make sure all the ingredients are well combined so that each bite has a nice balance of flavors. With this recipe, you'll be able to enjoy a delicious Korean side dish at home. So go ahead, give it a try!

"WEBVTTKind: captionsLanguage: en(chopping)Hi everybody!Today let's make somethingdelicious and saltyand pungent fermented stuff.What should we ferment?It's squid!This is a delicious sidedish,delicious banchan.Banchan is a side dish for rice.So this kind of fermented stuff,fermented seafood usually,This is called jeotgal,or jeot.It's very important in Korean cuisineWhich means that many people love it.So today's recipe is ojingeo-jeot.Fermented squid.Among all the different kinds of jeotgalthis is my favoriteBecause it's tasty and alsoI can make it so easily.This is squid.You can use any kind of squid.Even baby squid.I got this from a Korean market,they already cleaned them. Like this.So there is no intestines,they are nicely cleaned.But even though you goto a Korean grocery storethey are not alwaysnicely cleaned like this.So I will show you with this one,a whole, entire squid.Just cut off.One ear is missing.This, like this.And, this part...This mouth and eyes...Let's clean.So I will just put some salt here...And just grab like this.I like to take out only one pound.So this is 1 pound squid I measured.And the leftover squidI'm going to blanch and eat later.I'm going to add this and mix with salt.3 tablespoons salt.In the old days we added lots of salt,really really saltierso that it never goes bad.But these days not manypeople love really salty food.So 3 tablespoons is enough for 1 pound.Just coat with salt.Let's add here...Press down.Salty squid.I'm going to ferment!How can we ferment?Keep in the refrigerator.One month laterit will be perfectly fermented.Then we can mix it with other seasoningsand you can eat it as a side dish.Do you think I should wait 1 monthfrom now?(laughs) No, I just madethis already one month ago. I will bring my other jar.See? (laughs) One month later this guy,exactly it will change, like this.Only thing I did was take it outevery week and put it upside-down.So that the salty wateris going to the bottom.And then a couple of times you mix likethis, and then put it back in the refrigerator3 times or 4 times I did itSo now there is no fungus on the top.Nicely, well fermented.That's a good tip,you need to turn it over.So I'm going to keepthis in the refrigerator.And one month later I willmake another batch of ojingeojeot.Now let's season this. Beforeseasoning, I like to wash it.I like to clean up all the excess salt.Look at that, it looks like this.Smells so good.if you don't ferment you're not going toget this kind of delicious, pungent smell.Ok, let's wash this.And then dry with a paper towel.Because we need to avoid some water.So that it's not going to be spoiled.Ok, I will just remove the skin.Nice.It smells really good.I love this well-fermented seafood.This is my seasoning for1 pound fermented squid.3 cloves of garlic,1 teaspoon peeled gingergreen chili pepper large size, but you guyscan maybe use 2 green chili peppers,And 2 green onions.And this guy, my weapon.We gotta mix this! (laughs)I will put everything here.So let's do green onions.Green onion and whoevercomes first! Ginger!Garlic. Three cloves of garlic.Green chili pepper.Just chop it up.Just remove the seeds like this.We need one third cup gochugaru.It has to be a little sweet,and to make it shinyI use one third cup rice syrup.And then fish sauce 1 teaspoon.And mix.Kind of a sticky sauce.Garlicky, and gingery.And then, chop it up.I don't use a food processor because I don't want everything to be ground.I want to taste some little pieces.Pound a little bit.Let's add to this seasoning.And then, let's mix!And then sesame seeds,about 1 tablespoon.Sesame oil, about 2 teaspoons.Oh my God!Yummy yummy!Mouthwatering!Keep it in an airtight container, like this.That's it!Here you go!This is ojingeo-jeot.I'm going to eat this for a long time.I keep it in the refrigerator,and whenever I feel like eating itI take some, just a small portion,and then eat with other side dishes.So good!Just this amount. That's enough.And press down,just like kimchi.Now...And send to the refrigerator.This is my kimchi!I made steamed eggs.In earthenware.Ttukbaeggi-gyeranjjim.Whooo!Whenever I make gyeranjjim,we gotta eat quicklyotherwise sooner orlater it collapses.(blowing)So, ojingeo-jeot.Hmm! Yum yum!(music plays)Mmm. Mmm!A small morsel tastes likea complex mix of many many tastes.Garlicky, gingery, and a little sweet.Also chewy texture.And the squid is a little soft.Really really yummy.If you've never tasted ojingeo-jeotin your life, it's time for you to make this.And if you have madethis from my old recipeIt's time to make it again!(laughs)Fermented squid.Enjoy my recipe. Seeyou next time! Bye!\n"