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          • Pickled Squid

            Ojingeojeot is a pickle made with thin slivers of squid fermented with salt. Salt-fermented foods have been made since the prehistoric age. There are various kinds of salt-fermented foods with different tastes depending on the ingredients. Ojingeojeot is a beloved side dish among Koreans that is high in protein, vitamin and minerals.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도4~10℃
          • 칼로리20kcal(20man)
          • 주재료squid, salted anchovy juice, ground red pepper,garlic



          • - 00 g (1 body) squid

          • - 65 g (¼ cups) salted anchovy juice

          • - 21 g (3 tablespoons) ground red pepper

          • - 30 g (2 ea) green pepper

          • - 10 g (½ ea) red pepper

          • - 40 g (8 cloves) garlic


          • 1. Halve the squid belly lengthwise, remove internal organs and legs (216 g). Skin and wash cleanly. Shred it into 5 cm and 0.1 cm-thick. 【Photos 1 & 2】
          • 2. Marinate the squid with salted anchovy juice for 6 hours.
          • 3. Cut the green/red pepper into 2 cm and 0.3 cm-thick diagonally, seed by shaking.
          • 4. Slice the garlic at intervals of 0.3 cm-thick.


          • 1. Mix the marinated squid with ground red pepper thoroughly. 【Photo 3】
          • 2. Add the green/red pepper and garlic to the squid, mix them together evenly. 【Photo 4】
          • 3. Put them into a jar and ferment for 3~4 days
          Time Process Heat Control
          Preparation Preparing squid  
          20min Marinating with salted anchovies juice  
          380min Mix with ground red pepper Adding green/red pepper and garlic  
          390min Putting into a jar and fermenting  
          • Salted anchovy juice may be replaced by salt.
          • Shred and salt marinated radish may be added.
          • Put sesame oil and sesame seeds just before serving.
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