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Ojinguh Jut (Korean Pickled Squid)

Ojinguh Jut (Korean Pickled Squid) is a traditional Korean recipe for a classic accompaniment or side dish of salted squid that's served in a sauce of chillies, rice vodka, garlic and rive vinegar. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Pickled Squid (Ojinguh Jut).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+12 hours marinating)

Serves:

8–12

Rating: 4.5 star rating

Tags : Chilli RecipesKorea Recipes



This is a classic example of Korean Banchan (a side dish) where glass noodles are stir-fried with a mix of vegetables, mushrooms in light sauce. You can vary the vegetables to suit the season and what you have available, but the combination used here is particularly attractive.

Ingredients:

2 medium squid, cleaned
2 tbsp salt
4 tbsp chilli paste (kochujang)
1 tbsp hot chilli powder (kochukaru)
2 tbsp garlic, minced
3 tbsp soju (rice vodka [substitute vodka])
2 tsp rice vinegar

Method:

Wash the squid thoroughly then rinse and pull off their skins. Slice the flesh into strips, each about 5cm long. Transfer these strips to a non-reactive (glass or ceramic) bowl and cover the squid with the salt. Cover and set aside to stand for 40 minutes.

After this time drain the squid and pat dry. Return to a bowl, cover and refrigerate over night. The following day, whisk all the remaining ingredients together to make a sauce. Pour into a saucepan, bring to a simmer and cook for 2 minutes. Take off the heat and set aside to cool completely.

Pour the sauce mixture over the squid and toss until thoroughly coated. Cover the bowl and store at room temperature to marinade for at least 12 hours. Either serve immediately, or store in the refrigerator until needed.