Fermented squid

Fermented squid

Ojinguh jut

From
K is for Korean
Serves
6-8

Ingredients

Quantity Ingredient
200g squid, cleaned
3 teaspoons sea salt
2.5cm ginger, finely minced
2 garlic cloves, finely minced
2 spring onions, finely chopped
2 tablespoons gochujang
1 tablespoon gochugaru
2 tablespoons fish sauce
1 tablespoon rice vinegar

Method

  1. Slice the squid into rings and then mix well with the sea salt. Cover and refrigerate for 1 hour.
  2. Drain the squid, then place in a 300ml jar or tightly fitting container and refrigerate overnight.
  3. The next day, combine the ginger, garlic, spring onions, gochujang, gochugaru, fish sauce and rice vinegar. Mix well through the squid, then return to the fridge and leave, covered, for one week.
  4. Stir the squid after a week, then cover and refrigerate again for another week. Eat within the next month.
Tags:
Korean
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