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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).
Moisten and soften the cut squid, and blend with other ingredients in a marinade made from sake, soy sauce, and mirin heated to boil and cooled off. Keep refrigerated, stirring several times per day. Ready to serve after about 3 days. Although use of carrots [11] is not universal, some dictionary references list carrot or [12] or daikon radish.
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.
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Squid cocktail is a seafood dish, which is usually served as an hors d'œuvre. It is similar to a prawn cocktail , but uses squid as the main ingredient. In 1969 in the United States, squid cocktail was one of the dishes explored to increase the popularity of squid in a time of diminishing fish stocks .
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.