Ingredients with Measurements:
- 500g fresh squid, cleaned and cut into bite-sized pieces
- 1 cup of kimchi, chopped
- 1/4 cup of salt
- 1/4 cup of sugar
- 1/4 cup of gochugaru (Korean red pepper flakes)
- 1/4 cup of fish sauce
- 1/4 cup of rice vinegar
- 1/4 cup of water
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
Special equipment needed:
- A large mixing bowl
- A glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the squid and salt. Mix well and let it sit for 30 minutes.
2. Rinse the squid under cold running water and drain well.
3. In the same mixing bowl, add the kimchi, sugar, gochugaru, fish sauce, rice vinegar, water, garlic, sesame oil, and sesame seeds. Mix well.
4. Add the squid to the kimchi mixture and mix well again.
5. Transfer the mixture to a glass jar with a tight-fitting lid.
6. Let the jar sit at room temperature for 1-2 days, depending on how fermented you like your ojingeo-jeot.
7. Once the ojingeo-jeot is fermented to your liking, store it in the refrigerator.
- Time:
Preparation time: 45 minutes
- Fermentation time: 1-2 days
- Cooking time: N/A
5. Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 4g
- Cholesterol: 210mg
- Sodium: 2300mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 16g
Substitutions for ingredients:
- Squid can be substituted with other seafood such as shrimp or octopus.
- Kimchi can be substituted with other fermented vegetables such as cabbage or radish.
- Gochugaru can be substituted with other chili flakes or powder.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced onions or scallions for extra flavor.
- Use different types of kimchi for different flavors.
- Add other vegetables such as carrots or bell peppers for more texture.
Tips and tricks:
- Make sure to rinse the squid well to remove excess salt.
- Adjust the fermentation time to your liking.
- Use a clean jar and utensils to prevent contamination.
Storage instructions:
- Store the ojingeo-jeot in the refrigerator for up to 2 weeks.
Reheating instructions:
- Ojingeo-jeot is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the ojingeo-jeot in a small dish or bowl.
- Garnish with sliced scallions or sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Serve with rice or noodles.
- Pair with other Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Rice
- Noodles
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the ojingeo-jeot is too salty, rinse the squid again before adding it to the kimchi mixture.
- If the ojingeo-jeot is not fermented enough, let it sit at room temperature for another day or two.
Food safety advice:
- Use clean utensils and jars to prevent contamination.
- Store the ojingeo-jeot in the refrigerator to prevent spoilage.
Food history:
- Ojingeo-jeot is a traditional Korean dish made with fermented squid and kimchi.
Flavor profiles:
- Salty, spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or appetizer.
Related Categories
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Region: Korean