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Also in Korea, squid is made into jeotgal (salted seafood). The ojingeo-jeot , thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy gochugaru (chili powder)-based spices and minced aromatic vegetables, is a popular banchan (side dish) served in small quantities as an accompaniment to bap (cooked rice).
Bisque – Cream-based soup of French origin, made from crustaceans Bún mắm – Vietnamese vermicelli soup, with shrimp, shrimp paste, or fish paste Bún riêu – Traditional Vietnamese soup, with fish, crab, or snail
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until softened, 8 minutes.
Ojingeo-jeot (오징어젓) or salted squid is a jeotgal (젓갈, salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein , vitamin and mineral contents.
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It is sometimes called the Antarctic cranch squid or giant squid (not to be confused with the giant squid in genus Architeuthis) and is believed to be the largest squid species in terms of mass. [3] It is the only recognized member of the genus Mesonychoteuthis and is known from only a small number of specimens . [ 4 ]
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' salty-spicy ', [1] is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. [2] The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month.