Ojingeo-jeot

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Ojingeo-jeot
Ojingeojeot (squid jeotgal).jpg
Ojingeo-jeot served with toasted sesame seeds and pine nuts sprinkled on top
Alternative namesSalted squid
TypeJeotgal
Place of originKorea
Associated national cuisineKorean cuisine
Serving temperature4–10 °C (39–50 °F)
Food energy
(per 20 serving)
20 kcal (84 kJ)[1]
Korean name
Hangul
오징어젓
Revised Romanizationojingeo-jeot
McCune–Reischauerojing'ŏ-chŏt
IPA[o.dʑiŋ.ʌ.dʑʌt̚]

Ojingeo-jeot (오징어젓) or salted squid is a jeotgal (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein, vitamin and mineral contents.[1]

Preparation[edit]

Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days.[2] It is then drained, salted again, and let age for three more days up to a month.[2] Well fermented squid is washed, julienned into thin strips, and seasoned with gochutgaru (chili powder), mullyeot (rice syrup), aekjeot (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds, and sesame oil.[2]

Varieties[edit]

In Jeju Island, mitre squid is used.[3] As the squid is called hanchi (한치) or hanchi-ojingeo (한치오징어), the mitre squid jeotgal can also be called hanchi-jeot (한치젓) or hanchi-ojingeo-jeot (한치오징어젓).

In Japan, salted seafood category similar to jeotgal is called shiokara. Salted and fermented squid dish similar to ojingeo-jeot is called ika-no-shiokara (イカの塩辛) in Japanese.

See also[edit]

References[edit]

  1. ^ a b "ojingeojeot" 오징어젓 [Pickled Squid]. Korean Food Foundation. Retrieved 27 April 2017.
  2. ^ a b c "ojingeo-jeot" 오징어젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.
  3. ^ 오, 영주. "ojingeo-jeot" 오징어젓. Encyclopedia of Seogwipo (in Korean). Academy of Korean Studies. Retrieved 27 April 2017.

Further reading[edit]