Ojingeojeot

What to get ready

• Squid tubes 1 kg
• Coarse salt 160 g
• Gochugaru Korean chilli flakes 100 g
• Garlic 12 cloves
• Ginger 40 g
• Honey 60 ml

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.