Ttukdak Hyung's Squid Jeotgal

Name: Ttukdak Hyung's Squid Jeotgal
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: squid, as needed; sugar, a little; salt, a little; gochugaru, as needed; anchovy fish sauce (or any fish sauce), a little; corn syrup, a little; seasoned salt, a little; minced garlic, a little; minced ginger, a little; minced cheongyang chili pepper, a little; sesame seeds, a little; sesame oil, a little; finely chopped green onion, a little

Fresh squid is drained of moisture with salt and sugar for a chewy texture, then tossed in a savory spicy seasoning to create a rice thief side dish.

🙋 Recommended for

⭐ Those concerned about the high salt content and additives in store-bought jeotgal and want to make a clean side dish at home.
⭐ Those looking for a refreshing and spicy side dish to accompany warm beef bone soup, sundae gukbap, samgyetang, or other meat broth dishes.
⭐ Those in need of a reliable staple side dish to plop on top of nurungji or white rice and quickly finish a bowl on a day when you have no appetite.

45 min Difficulty Easy side dish

Main ingredients 🥩

squidgochugarufish saucegarlicgingercheongyang chili peppersesame oilgreen onion

Tags 🏷️

side dish rice thief homemade cooking

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

squid, as needed
sugar, a little
salt, a little
gochugaru, as needed
anchovy fish sauce (or any fish sauce), a little
corn syrup, a little
seasoned salt, a little
minced garlic, a little
minced ginger, a little
minced cheongyang chili pepper, a little
sesame seeds, a little
sesame oil, a little
finely chopped green onion, a little

Recipe 🍳

Cut the cleaned squid into thin, thick slices suitable for jeotgal.
Add a small amount of sugar and salt to the cut squid, mix well, and refrigerate for 30 minutes to marinate.
After 30 minutes, drain the water that has seeped out from the squid using a fine sieve, removing all moisture.
To the drained, chewy squid, add gochugaru, fish sauce, corn syrup, seasoned salt, minced garlic, minced ginger, and minced cheongyang chili pepper in appropriate amounts, and mix well to coat the seasoning.
Finally, add sesame seeds, fragrant sesame oil, and finely chopped green onion, lightly toss, and serve.

Cut the squid into bite-sized pieces, mix with sugar and salt, and refrigerate for 30 minutes.
Place the marinated squid in a sieve to completely drain the moisture.
Add gochugaru, fish sauce, corn syrup, minced garlic, and other seasoning ingredients, along with green onion and sesame oil, and mix evenly.

Cooking tips 💡

Marinating the squid with salt and sugar before seasoning is essential to draw out moisture through osmosis, maximizing the chewy and firm texture.
For the fish sauce in the seasoning, you can conveniently use any type you have at home, such as sand lance fish sauce, anchovy fish sauce, or tuna sauce.
It tastes great right after preparation, but if you let it age in a sealed container in the refrigerator for about a day, the seasoning permeates deeper without coating the surface.