If Kimchi is the representative Korean side dish (#famous), Jeotgal has to be the national hidden gem. I can’t say I’ve seen jeotgal served much as banchan at Korean restaurants. If you’ve never had jeotgal, you’re in for a surprise! It’s usually raw seafood (in this case, squid) that’s fermented in lots of salt and seasonings. Jeotgal is a preserved dish that lasts a very long time.

In Korea, there are banchan stalls at local markets that specialize in Jeotgal. You’ll see salted and preserved side dishes made with shrimp, oysters, clams, fish (seriously, all kinds of seafoods). Squid jeotgal is the most popular though, and you’ll always find it at the Korean supermarket.

OPPA and his family enjoy the funkier stuff; regional specialties that result in super smelly, super flavourful (read: pungent) jeotgal. I can’t say I love all jeotgal, but squid is really beginner-friendly.

If you like calamari for its chewy texture and seafood-y flavour, you may well fall in love with Korean Squid Jeotgal. It is made from raw squid which may put off some, but the punch-in-your-face flavour with a spoonful of rice… mmm! It makes me lose my mind it’s so good. One thing though, it is a very salty side dish so enjoy in moderation. Or do it like I do and over-indulge in the delicacy but only buy it occasionally 😉.

How Jeotgal is Made

1. Get the freshest squid (some people use frozen).

2. Salt heavily and ferment in the fridge for 1 month.

3. Wash well.

4. Cut to bite-sized pieces.

5. Mix in seasonings (Gochugaru, rice syrup, garlic).

6. Drizzle sesame oil, chop up some chilis and garnish with toasted sesame oil and serve.

7. Enjoy nirvana.

Real Jeotgal Recipes

Fermented Squid Side Dish (Maangchi)

Or get it in the banchan section of the Korean grocery.

Would it be too much to say this is my favourite banchan ever? No, it would not. My fave. Ever.