Fermented squid (ojingeojeot) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Ojingeojeot is a traditional Korean dish featuring delicately fermented squid. This savory delicacy boasts a rich history rooted in Korea’s coastal regions, where fermentation is a celebrated culinary technique for preserving seafood. The dish combines chewy squid with a harmonious blend of spicy, salty, and umami flavors, resulting in a uniquely unforgettable taste sensation commonly enjoyed as a side dish (banchan) or as an accompaniment to rice or noodles.
Ingredients
- fresh squid – 500 g / 1 lb
- coarse sea salt – 3 tbsp / 45 g
- Korean red pepper flakes (gochugaru) – 2 tbsp / 20 g
- fish sauce – 2 tbsp / 30 ml
- sugar – 1 tbsp / 15 g
- garlic, minced – 2 cloves
- ginger, grated – 1 tsp / 5 g
- scallions, chopped – 2 stalks
Instructions
- Clean the squid thoroughly, removing the innards, beak, and cartilage. Rinse well and pat dry.
- Slice the squid into thin rings or strips, as preferred.
- In a mixing bowl, combine sliced squid and coarse sea salt, tossing well to coat. Cover and let it sit at room temperature for 3-4 hours.
- After salting, rinse the squid lightly to remove excess salt. Drain well.
- In a separate bowl, mix gochugaru, fish sauce, sugar, minced garlic, and grated ginger until a paste forms.
- Combine the squid and spice paste, ensuring the squid is well-coated.
- Add the chopped scallions and mix thoroughly.
- Transfer the squid mixture into an airtight container and let it ferment in the refrigerator for at least 3 days before serving.
Substitutions
- fresh squid -> calamari rings
- Korean red pepper flakes (gochugaru) -> cayenne pepper (adjust quantity for heat)
- fish sauce -> soy sauce
Enhancements in the Next Evolution
- Introduce a slightly longer fermentation time for more developed flavors.
- Experiment with adding a dash of rice vinegar for subtle acidity.
- Include toasted sesame oil for added depth and aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
