Ingredients with Measurements:
- 2 cups of fresh oysters
- 1 cup of Korean salted shrimp (saeujeot)
- 1/2 cup of Korean chili flakes (gochugaru)
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1/4 cup of chopped scallions
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
Special Equipment Needed:
- Large mixing bowl
- Rubber gloves (optional)
- Glass jars with lids
Step-by-Step Instructions:
1. Rinse the oysters in cold water and drain well.
2. In a large mixing bowl, add the oysters, saeujeot, gochugaru, garlic, ginger, scallions, sugar, fish sauce, and sesame oil. Mix well with your hands or with rubber gloves.
3. Transfer the mixture into glass jars and press down firmly to remove any air pockets. Leave about 1 inch of space at the top of the jar.
4. Close the lids tightly and let the jars sit at room temperature for 2-3 days to ferment.
5. After 2-3 days, open the jars and taste the Jogi-Jeot. If it's too salty, rinse the oysters under cold water and mix them back into the jar.
6. Store the Jogi-Jeot in the refrigerator for up to 1 month.
Time:
Preparation time: 30 minutes
Fermentation time: 2-3 days
Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
Makes about 2-3 cups of Jogi-Jeot.
Nutritional information:
Calories: 120, Fat: 5g, Carbohydrates: 10g, Protein: 10g, Sodium: 1300mg
Substitutions for ingredients:
- Fresh clams or mussels can be used instead of oysters.
- Korean salted anchovies (myeolchi-jeot) can be used instead of saeujeot.
- Red pepper flakes can be used instead of gochugaru.
Variations:
- Add chopped carrots or radish for extra crunch.
- Use a mixture of seafood for a different flavor.
- Add a tablespoon of rice vinegar for a tangy taste.
Tips and Tricks:
- Wear rubber gloves when mixing the ingredients to avoid chili burns.
- Make sure to press down the mixture firmly into the jar to remove any air pockets.
- Rinse the oysters if the Jogi-Jeot is too salty.
Storage Instructions:
Store the Jogi-Jeot in the refrigerator for up to 1 month.
Reheating Instructions:
Jogi-Jeot is typically eaten cold and does not need to be reheated.
Presentation Ideas:
Serve the Jogi-Jeot in a small dish or bowl. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Jogi-Jeot is typically eaten as a side dish with rice and other Korean dishes.
Suggested Side Dishes:
Kimchi, pickled vegetables, steamed vegetables, or grilled meats.
Troubleshooting Advice:
- If the Jogi-Jeot is too salty, rinse the oysters under cold water and mix them back into the jar.
- If the Jogi-Jeot is not spicy enough, add more gochugaru or red pepper flakes.
Food Safety Advice:
Make sure to use clean utensils and jars when making Jogi-Jeot. Store in the refrigerator and discard if it smells or tastes off.
Food History:
Jogi-Jeot is a traditional Korean side dish made from fermented seafood. It has been a popular dish in Korea for centuries and is often served with rice and other Korean dishes.
Flavor Profiles:
Salty, spicy, umami.
Serving Suggestions:
Serve as a side dish with rice and other Korean dishes.
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Region: Korean