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Korean salted fermented squid dish
Ojingeo-jeot (Korean: 오징어젓) or salted squid is a jeotgal (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side
Ojingeo-jeot
Fermented shrimp in Korean cuisine
with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used
Saeu-jeot
delicacies. Also in Korea, squid is made into jeotgal (salted seafood). The ojingeo-jeot, thin strips of skinned, gutted, washed, salted, and fermented squid
Squid_as_food
Korean salted seafood category
clam Meongge-jeot (멍게젓) – salted sea pineapple Mosijogae-jeot (모시조개젓) – salted venus clam Nakji-jeot (낙지젓) – salted octopus Ojingeo-jeot (오징어젓) – salted
Jeotgal
Ssamjang Jangajji Jeotgal Gejang Guljeot Jogi-jeot Myeolchi-jeot Myeongnan-jeot Ojingeo-jeot Saeu-jeot Kimchi Baechu-kimchi Baek-kimchi Dongchimi Kkakdugi
List_of_condiments
Type of preserved seafood
in green sambal chili paste. Brining Cantonese salted fish Cured fish Ojingeo-jeot Squid as food M. Sugiyama (1989). Utilization of Squid. CRC Press. p
Salted_squid
cold buckwheat noodles A bowl of gamja ongsimi (potato dumpling soup). Ojingeo sundae, a variety of sundae (stuffed blood sausage), made with squid and
Korean_regional_cuisine
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