{{Short description|Korean salted fermented squid dish}} {{Italic title}} {{Infobox food | name = ''Ojingeo-jeot'' | image = Ojingeojeot (squid jeotgal).jpg | caption = ''Ojingeo-jeot'' served with toasted sesame seeds and pine nuts sprinkled on top | alternate_name = Salted squid | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = ''Jeotgal'' | course = | served = {{Convert|4-10|C}} | main_ingredient = | minor_ingredient = | variations = | serving_size = 20 | calories = 20 | calories_ref = <ref name="KFF">{{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=2700|title=ojingeojeot|website=Korean Food Foundation|script-title=ko:오징어젓|trans-title=Pickled Squid|access-date=27 April 2017|archive-date=11 October 2017|archive-url=https://web.archive.org/web/20171011232501/http://www.hansik.org/en/board.do?cmd=view&bbs_id=054&menu=PEN2020100&lang=en&art_id=2700|url-status=dead}}</ref> | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 오징어젓 | ipa = {{IPA|ko|o.dʑiŋ.ʌ.dʑʌt̚|}} }} }}
'''''Ojingeo-jeot''''' ({{Korean|hangul=오징어젓}}) 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.<ref name="KFF" />
== Preparation == Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000878110|title=ojingeo-jeot|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:오징어젓|access-date=27 April 2017}}</ref> It is then drained, salted again, and let age for three more days up to a month.<ref name="Doo" /> 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.<ref name="Doo" />
== Varieties == In Jeju Island, mitre squid is used.<ref>{{Cite web|url=http://seogwipo.grandculture.net/Contents?local=seogwipo&dataType=01&contents_id=GC04601573|title=ojingeo-jeot|last=오|first=영주|website=Encyclopedia of Seogwipo|publisher=Academy of Korean Studies|language=ko|script-title=ko:오징어젓|access-date=27 April 2017}}</ref> As the squid is called ''hanchi'' ({{lang|ko|한치}}) or ''hanchi-ojingeo'' ({{lang|ko|한치오징어}}), the mitre squid ''jeotgal'' can also be called ''hanchi-jeot'' ({{lang|ko|한치젓}}) or ''hanchi-ojingeo-jeot'' ({{lang|ko|한치오징어젓}}).
In Japan, salted seafood category similar to ''jeotgal'' is called ''shiokara''. Salted and fermented squid dish similar to ''ojingeo-jeot'' is called ''ika-no-shiokara'' ({{lang|ja|イカの塩辛}}) in Japanese.
==See also== *Cantonese salted fish *Cured fish *Salted fish *Salted squid
== References == {{Reflist}}
== Further reading == {{Refbegin}} * {{Cite web|url=https://www.maangchi.com/recipe/ojingeojeot|title=Ojingeojeot|last=Kim|first=Emily|date=4 November 2010|website=Maangchi|script-title=ko:오징어젓|trans-title=Fermented squid side dish|access-date=27 April 2017}} {{Refend}}
{{Korean food and drink}} {{Jeotgal}}
Category:Jeotgal Category:Squid dishes
{{Korea-cuisine-stub}}