Ojingeo-jeot (Fermented Squid)

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Ingredients

• 1 pound squid
• 3 tablespoons salt
• 3 cloves of garlic
• 1 teaspoon peeled ginger
• 1 large green chili pepper (or 2 small ones)
• 2 green onions
• 1/3 cup gochugaru
• 1/3 cup rice syrup
• 1 teaspoon fish sauce
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Instructions

1. Clean the squid and remove any excess salt.
2. Mix the squid with 3 tablespoons of salt and press down.
3. Ferment the squid in the refrigerator for one month, turning it over every week.
4. After one month, wash the squid and dry it with a paper towel.
5. Remove the skin and cut the squid into small pieces.
6. Mix together the garlic, ginger, green chili pepper, and green onions.
7. Add the gochugaru, rice syrup, fish sauce, and mix well.
8. Add the squid to the seasoning and mix together.
9. Add sesame seeds and sesame oil and mix again.
10. Store in an airtight container in the refrigerator and enjoy as a side dish with rice.

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