Korean Spicy Fermented Squid Jeotgal
Ojingeo jeotgal is a Korean fermented squid preserve made by salting cleaned, finely chopped squid for one hour to firm the flesh and extract moisture, then dressing it in a paste of gochugaru, minced garlic, ginger, fish sauce, and corn syrup. The salt cure intensifies the squid's natural chewiness, and cutting the pieces small accelerates seasoning absorption during the two-to-three-day cold fermentation. Chili flakes coat every surface in a vibrant red layer that delivers steady heat, while corn syrup adds gloss and a mild sweetness that prevents the salt from dominating. Spooned over steamed rice, each piece offers a firm, springy chew followed by a wave of fermented umami. Mixing in a touch of sesame oil before serving softens the saltiness.
Adjust Servings
Instructions
- 1
Clean squid, remove skin and innards, then chop finely.
- 2
Salt and cure for 1 hour, then drain in a sieve.
- 3
Mix chili flakes, garlic, ginger, fish sauce, and syrup.
- 4
Coat squid evenly with seasoning and pack into an airtight container.
- 5
Ferment in the fridge for 2-3 days and finish with sesame seeds.
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