Ingredients with Measurements:
- 1 lb squid, cleaned and cut into bite-sized pieces
- 1/2 cup Korean chili flakes (gochugaru)
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup thinly sliced green onions
- 1/4 cup julienned carrots
- 1/4 cup julienned daikon radish
- 1/4 cup julienned cucumber
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the squid, chili flakes, fish sauce, rice vinegar, sugar, garlic, and ginger. Mix well and let marinate for 30 minutes.
2. Add the green onions, carrots, daikon radish, and cucumber to the bowl and mix well.
3. Drizzle with sesame oil and sprinkle with sesame seeds.
4. Serve immediately or refrigerate for later.
30 minutes marinating time, no cooking time
5. Temperature: Room temperature or chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 5g
- Carbohydrates: 18g
- Protein: 19g
- Sodium: 1,200mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or octopus
- Korean chili flakes can be substituted with regular chili flakes or cayenne pepper
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Sugar can be substituted with honey or maple syrup
- Green onions can be substituted with chives or scallions
- Carrots, daikon radish, and cucumber can be substituted with any crunchy vegetables of your choice
Variations:
- Add sliced jalapenos for extra heat
- Use different types of seafood for variety
- Add sliced bell peppers or cabbage for more crunch
- Add a splash of lime juice for acidity
Tips and tricks:
- Make sure to clean the squid thoroughly before using
- Adjust the amount of chili flakes to your desired level of spiciness
- Let the pickle marinate for at least 30 minutes for maximum flavor
- Serve with rice or as a side dish to a Korean meal
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- This dish is meant to be served cold, but if you prefer it warm, you can heat it up in a pan over low heat until heated through.
Presentation ideas:
- Serve in a small bowl or plate with chopsticks
- Garnish with extra sesame seeds and green onions
Garnishes:
- Extra sesame seeds
- Sliced green onions
- Sliced jalapenos
Pairings:
- Serve as a side dish to a Korean meal with rice and other banchan (side dishes)
- Pair with a light beer or a crisp white wine
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style spinach salad (sigeumchi namul)
- Stir-fried vegetables (bok choy, mushrooms, etc.)
Troubleshooting advice:
- If the pickle is too spicy, add more sugar or rice vinegar to balance out the heat
- If the pickle is too salty, add more sugar or vegetables to dilute the saltiness
Food safety advice:
- Make sure to clean the squid thoroughly before using
- Store in an airtight container in the refrigerator for up to 3 days
Food history:
- Ojingeo-jeot is a traditional Korean dish made by fermenting squid in a mixture of chili flakes, fish sauce, and other seasonings. It is a popular side dish (banchan) served with rice and other Korean dishes.
Flavor profiles:
- Spicy, salty, sweet, tangy, umami
Serving suggestions:
- Serve as a side dish to a Korean meal with rice and other banchan (side dishes)
- Use as a topping for bibimbap (Korean rice bowl)
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Region: Korean