[Ojingaut = squid, jutgal = salted and sometimes spiced seafood, muchim: a dish tossed in sauce or marinade]
There is an abundance of seafood in Korea because it is a peninsula, and as many of you know, Koreans are masters of preserving food whether by fermenting, drying or salting ingredients. Jutgal is a term used for seafood that is salted and many times spiced, oftentimes eaten as a banchan or a side dish. One of my favorite jutgal is made of squid, ojingau-jutgal, which can be found in any Korean grocery. It is perfectly fine to eat it with a bowl of rice the way it is, but sometimes I like to enhance the flavor profile by mixing in some moo, garlic, peppers and a few more spices. I like to eat this dish with a hot bowl of kkori-gomtang (꼬리곰탕) or sogogi-moo-guk (소고기무국) and rice.
- 1/2 cup of thinly julienned moo (무) or daikon
- 1 tablespoon of salt
- 1/2 cup of ojingau-jutgal (오징어젓갈)
- 2 garlic cloves, thinly sliced
- 1 jalapeño or serrano pepper, thinly sliced
- 1 tablespoon of gochgaru (고추가루, red pepper powder)
- 1/2 tablespoon of sugar
- 1/2 tablespoon of maeshilchung (매실청, Korean apricot tea) – optional
- 1 teaspoon of sesame oil
- A sprinkle toasted sesame seeds
- Salt the thinly julienned moo and let it sit to draw out the moisture of the vegetable for about 20 minutes.
- In the meantime, prepare garlic and jalapeño or serrano pepper.
- When the moo is ready, drain the liquid out and squeeze the remaining liquid out by pressing with a paper towel. This prevents the ojingau-jutgal–muchim from becoming watery over time.
- Mix all the remaining ingredients together except for the sesame oil and sesame seeds.
- Combine the sesame oil last and garnish with a sprinkle of toasted sesame seeds.