Photograph of the finished Ojingeojeot

Korea · Mắm mực cay Ojingeojeot

Ojingeojeot

40 min Hands-on time + 7 ngày waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 2.2 lb
  • Photograph of Coarse salt Coarse salt 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 3.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Honey Honey ¼ cup

Method

  1. 1 Clean the squid, peel off the membrane, and then cut it into thick strips.
  2. 2 Toss the squid with coarse salt and refrigerate for a day to remove all the water.
  3. 3 Drain off the excess liquid and rinse gently to prevent the fish sauce from becoming too salty.
  4. 4 Mix the squid with Korean chili powder, crushed garlic and ginger, and honey.
  5. 5 Refrigerate for about a week, stirring once a day to ensure even fermentation.
Start cooking