after waiting for 1 month, finally able to make my fermented squid
one jar especially for my mummy as she loves seafood too!
Small squid (fresh or frozen) 1 pound 10 oz (750 grams), 5 Tbs salt, fish sauce, hot pepper flakes, green chili pepper, red chili pepper, ginger, garlic, sesame seeds, sesame oil, mulyeot (either corn syrup or rice syrup)
- If you buy frozen small squids, thaw them out in the refrigerator.
- Clean the squid:
- Slice right below the triangle of the torso and cut crosswise.
- Then put your knife right below eyes, cut crosswise, and discard the eye part.
- Slit the torso open lengthwise and remove the innards and the plastic looking bone.
- Put the cleaned squid flesh into a bowl.
- Repeat this until all squids are cleaned.
- Scrub the squid to remove some any bubbles or foam.
- Rinse the squid in cold water a couple of times and drain it.
1 pound 10 oz (750 grams) of squid with ¼ cup salt. Put it into a glass
jar and sprinkle another 1 tbs salt on top (total 5 tbs).
*tip: For about 150 grams (5 ounces) of squid you’ll need to use 1 tbs kosher salt (or plain salt)
- Press it down to minimize exposure to the air. Close the lid and keep it in the refrigerator for 1 month.
- 1 month later, wash, rinse, and strain the fermented squid.
- Make seasoning paste. In a large bowl mix:
- ½ cup hot pepper flakes
- ½ cup corn syrup (or rice syrup)
- 1 tbs fish sauce
- 2 chopped green onions
- 5 cloves of chopped or sliced garlic
- 1 tbs chopped ginger
- 2 chopped green chili peppers
- 2 chopped red chili peppers
- 2 tbs roasted sesame seeds
- 1 tbs sesame oil
- Dry the squid with a cotton cloth or paper towels.
- Chop the squid into small pieces and put them into the red paste and mix well.
- Transfer it into a container or jar and keep it in the refrigerator.
P.S: More detail with photo & video recipe, please visit http://www.maangchi.com/recipe/ojingeojeot