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Ojingoejeot Sidedish

bertintowncenter's picture
  Fermented squid 1 Cup (16 tbs), washed, patted dry (Cut into bite sized pieces)
  Garlic cloves 5 , thinly sliced
  Ginger 1⁄2 Teaspoon, thinly sliced
  Anaheim pepper 1 , chopped finely
  Habenero pepper 1 , chopped finely
  Green onions 1 , finely chopped
  Red pepper powder 2 Tablespoon, coarsely ground
  Corn syrup 4 Tablespoon (more or less as needed)
  Fish sauce 1 Tablespoon
  Sesame seeds 1 Teaspoon
  Sesame oil 1 Teaspoon

1)In a bowl wash the fermented squid well. Repeatedly rinse for a minimum of 3 times in order to wash off the salt used to preserve the squid.Using paper towel pat it dry.
2)On a chopping board cut the squid into bite sized pieces. Chop the ginger, garlic, habenero pepper, Anaheim pepper and green onions and set aside.

3)In a medium sized bowl combine the coarsely ground red pepper and corn syrup, mix well until combined.
4)To this bowl now add ginger, garlic, green onions, Anaheim and habenero peppers along with fish sauce and the fermented squid, mix all the ingredients well.

5)Serve in a bowl of your choice with the sesame seeds and oil sprinkled on top and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Korean Fermented Squid
Clyde seems to be a fan of Korean cuisine and that's the reason he is making a Korean side dish, Korean Ojingoejeot or fermented squid. He makes an authentic dish by using Korean chili powder and fish sauce which are the main ingredients for this recipe. Its really to good to see his confidence and enthusiasm while making a dish that tastes out of the world. The dish is sure to jazz up any meal.

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