In Korea, squid is often made into JeotGal (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavored item is served in small quantities as a side dish (BanChan), or an accompaniment to white rice or alcoholic drinks. In Korea, dried squid is also a popular accompaniment for alcoholic beverages, called AnJu. Dried squid is often served with peanuts. Squid is also served roasted, with hot pepper paste and/or mayonnaise as a dip sauce. Steamed squid, or boiled squid, is also a delicacy.
In Korea, live squid is freshly taken from a tank, killed, cleaned and served quickly. Unlike octopus served in a similar fashion however, squid tentacles do not usually continue to move for long enough to reach the dinner table. This type of fresh squid is called 산 오징어 (‘san ojingo’) (also with small octopuses called nakji). The squid is served with wasabi/soy sauce, chili pepper sauce or sesame sauce with salt and often wrapped in lettuce or pillard leaves.
Side dish, Main dish, Soup, Stew, Frying (Snack)
Keep in the refrigerator.
Dried, Fresh, Frozen, Salted
- Short Korean lesson: *^^*
Short Korean Lesson
- JakEun (작은) = Small
- OJingEo (오징어) = Squid