Ojingeojeot (Spicy Salted Squid)
甘辛くて食べやすい！韓国の国民的イカの塩辛
Description
Korea's national salted squid. Sliced squid fermented and seasoned sweet and spicy with chili powder and corn syrup. Softer and sweeter than Changja.
Classification: Everyone, Salted Seafood, Rice Thief, Classic Side
Shops selling Ojingeojeot (Spicy Salted Squid)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Squid
- Chili powder
- Corn syrup
- Garlic
- Sesame seeds
Instructions
- Slice squid and salt it.
- Toss generously with chili powder, corn syrup, garlic, and sesame seeds.
Learn more Substitutes, pairings, tips
Key spices
Corn syrup sweetness、Garlic
Substitutes at Japanese supermarkets
Japanese salted squid + Doubanjiang + Sesame oil
Pairing
White Rice / Abalone porridge
Trivia
[Difference] Japanese salted squid uses squid liver for a bitter/rich taste. Korean style avoids liver, using chili and syrup for a bright red, sweet-spicy finish.
Eating tips & etiquette
[Unique Eating] Frequently served as free Banchan. Its strong flavor makes it the absolute best topping to add saltiness to mild Korean porridges (Juk).
Allergen
Squid, Sesame