ojingeo-jeot
Sign in to saveAlso known as Korean salted squid
Ojingeo-jeot () 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.
In the Vinony graph
Within Vinony's link graph, ojingeo-jeot is referenced by 69 other articles, and connects out to jeotgal, juk and Japan.
It sits within the topics Jeotgal and Squid dishes.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
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- native label
- 오징어젓
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
5 sectionsContents
- Preparation
- Varieties
- See also
- References
- Further reading
Ojingeo-jeot () 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.
== Preparation == 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.
Excerpted from Wikipedia’s “ojingeo-jeot” article, available under the CC BY-SA 4.0 licence.