|Alternative names||Salted squid|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Serving temperature||4–10 °C (39–50 °F)|
(per 20 serving)
|20 kcal (84 kJ)|
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.
Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. 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.
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