Ttukdak Hyung's Squid Jeotgal

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.

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.