Hansung Naturally Fermented Korean Squid Jeotgal - Ojingeo Jeotgal 260g (Frozen)

Hansung Naturally Fermented Korean Squid Jeotgal - Ojingeo Jeotgal 260g (Frozen)

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Title

Hansung Naturally Fermented Squid Jeotgal 260g (Frozen)

Authentic Korean Fermented Banchan · Ojingeo-jeotgal

Ojingeo-jeotgal is a traditional Korean fermented banchan (side dish) made by salting fresh squid and slowly curing it over time. In Korea, it is served as a classic "rice thief" — spooned over a bowl of freshly steamed white rice, or enjoyed alongside grilled pork belly and soju. Just as aged cheese and fine wine develop deep complexity through time, jeotgal reveals a rich, layered umami that goes far beyond simple saltiness.

Fermented

Dairy-Free

Alcohol-Free

Korea

At a Glance · Highlights

Fermentation

Naturally Fermented Naturally Fermented

Dairy-Free

No dairy ingredients Sin Lactosa · Dairy-Free

Alcohol-Free

Contains no alcohol Sin Alcohol · Alcohol-Free

Low-Fat

Low-fat food Bajo en Grasa · Low-Fat

High-Protein

High in protein Alto en Proteína · High-Protein

Origin

Imported directly from Korea Direct from Korea

Product Information

Nutrition Facts (EU 1169/2011)

Nutrient	Per 100g	Total (260g)
Energy	427 kJ / 102 kcal	1110 kJ / 265 kcal
Fat	0.3 g	0.78 g
of which saturates	0 g	0 g
Carbohydrate	11.7 g	30.4 g
of which sugars	0 g	0 g
Protein	13.2 g	34.3 g
Salt	9.48 g	24.6 g
Dietary Fibre	0 g	0 g

※ This product is a strongly salted fermented banchan. It is recommended to serve a small amount (10–20g per meal) alongside rice.

Ingredients

Squid 82.87% (deep-sea caught), sugar, refined salt 5.00% (Korean origin), red pepper powder (Korean origin), other minor seasoning ingredients.

Allergen Information · Información sobre alérgenos

This product contains the following EU 14 mandatory allergens:

Molluscs · Molluscs (Squid)

Flavour Profile

Tasting Notes

Umami

9.5/10

Salt

9/10

Fermented

7.5/10

Spice

5.5/10

Fresh

6/10

Traditional Korean Fermentation Method

Jeotgal is one of Korea's oldest fermented food traditions. Fresh seafood is generously coated with sea salt and left to cure slowly over time, allowing the proteins to break down naturally and develop a deep umami flavour with a distinctive character. Hansung trims fresh squid and seasons it with Korean refined salt and red pepper powder, then applies their proprietary 'Bing-on Maturation (氷溫熟成)' method — a slow curing process at near-freezing temperatures that preserves a tender texture and a well-balanced flavour.

Fermentation is not magic — it is natural science shaped by time and temperature. As the squid slowly matures at low temperatures, its proteins transform into rich amino acids, awakening a deep, rounded umami hidden beneath the saltiness. The result is a complexity of flavour that is in an entirely different league from ordinary pickling.

Just as Europe's anchovies, salted bacalao, and sauerkraut transform humble ingredients into delicacies through the passage of time, Ojingeo-jeotgal plays the same role on the Korean table. Like cheese, like wine — the more familiar it becomes, the deeper you fall for it.

How to Enjoy Korean-Style · Recetas Coreanas

The most authentic ways Korean households enjoy Ojingeo-jeotgal — as a strongly salted fermented banchan, always serve a small amount (about one spoonful) as an accompaniment.

Bap-doduk

밥도둑 (흰쌀밥과 함께)

The most authentic method, known in Korea as "Bap-doduk" — literally "rice thief." Spoon a small amount of jeotgal over a bowl of freshly steamed hot white rice and eat together. The saltiness and umami draw out the natural sweetness of the rice, and before you know it, the whole bowl is gone.

Banchan

반찬 (한식 한 상)

Serve as a small side dish (banchan) on a traditional Korean spread. Place a little in a small dish alongside Kimchi, seasoned vegetables, and rolled omelette — even on days when appetite is low, it makes a full bowl of rice go down with ease.

Samgyeopsal

삼겹살 곁들임

When wrapping grilled Samgyeopsal (pork belly) in lettuce, add a small amount of jeotgal alongside garlic and Ssamjang (Korean dipping paste). The rich pork fat paired with the salty, fermented umami creates one of Korea's most beloved classic combinations.

Bibimbap

비빔밥 토핑

Add a spoonful of jeotgal when mixing Bibimbap with its assorted vegetables and Gochujang. The saltiness balances the seasoning and brings out a deeper, more rounded flavour. You can also reduce the Gochujang slightly and let the jeotgal provide the salt instead.

Juk

죽·흰죽과 함께

Pair with plain rice porridge (Juk) or bean sprout porridge for a deeply satisfying breakfast. The mild porridge gains a rich umami depth from the jeotgal, making it a hearty and comforting meal — a combination Koreans often turn to when feeling under the weather.

Soju Anju

소주 안주

One of the most popular Anju (drinking snacks) to pair with Soju in Korea. The spicy, salty, fermented umami cuts through the clean finish of Soju perfectly, showcasing the essence of a traditional Korean drinking occasion.

Product Details

Net Weight

260 g

Origin

Republic of Korea 🇰🇷

Product Type

Frozen fermented banchan (Frozen fermented banchan)

Storage

Store frozen at −18°C or below. After thawing, keep refrigerated at 0–5°C and consume as soon as possible. Re-freezing is not recommended.

Serving

Thaw in the refrigerator or under cold running water, then serve directly as a rice accompaniment or side dish. No cooking required.

Manufacturer

Hansung Enterprise Co., Ltd. (Korea)

An authentic fermented banchan from Hansung Enterprise, a trusted name in Korean food since 1985. Shipped directly from Korea to European tables.

HACCP Certified Direct from Korea EU 1169/2011 Compliant Cold Chain Delivery

Frequently Asked Questions (FAQ)

What is Ojingeo-jeotgal? Can you describe what it tastes like?

Ojingeo-jeotgal is a representative Korean fermented food made by naturally fermenting squid with salt, red pepper powder, sugar, and other seasonings in the traditional way. Much like aged European cheese or anchovies, the fermentation process deepens the inherent flavour of the ingredient and generates an intense umami. The taste is salty and mildly spicy, with the distinctive flavour of squid interwoven with a deep fermented aroma. Because the salt content is very high, it is typically used in small amounts as a condiment.

How do you eat Ojingeo-jeotgal? What are some ways to use it in a European household?

Ojingeo-jeotgal is primarily enjoyed in small amounts as a rice side dish (banchan). The most traditional method is to place a little on top of warm steamed white rice and eat together, or to use it as an ingredient in Bibimbap. It can also be used as a seasoning to add umami depth to tofu or vegetable dishes. As the salt content is very high (approximately 9.48g of salt per 100g), it is recommended to start with a very small amount (1/2 to 1 teaspoon) and adjust to taste. It is best suited to those who enjoy an intense salty and umami flavour.

Allergen information: what allergens does this product contain?

This product contains Molluscs from the EU 14 mandatory allergen categories — the main ingredient, squid, is classified as a mollusc. Anyone with a mollusc allergy should avoid consumption. Additionally, as some minor ingredients in the product's ingredient declaration are not fully disclosed, the presence of sesame and sulphites has not been confirmed at this time. As the same manufacturer also produces shrimp jeotgal, the possibility of cross-contamination with crustaceans cannot be ruled out. Anyone with allergies to crustaceans, sesame, or sulphites is strongly advised to exercise caution before purchasing.

Is this product suitable for vegetarians or vegans?

No. This product is an animal-based fermented food with squid as its main ingredient. It is not suitable for either vegetarians or vegans. It also does not carry halal certification.

This is a frozen product — how should it be stored, and how long can it be used after thawing?

This product must be stored frozen at −18°C or below. When ready to use, it is recommended to thaw slowly in the refrigerator (below 4°C). After thawing, keep refrigerated and use as soon as possible; re-freezing should be avoided. Due to the nature of fermented food, the very high salt content (approximately 9.48g of salt per 100g) provides natural preservation, but after thawing the product should be handled hygienically and stored in a sealed container with a lid.

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Hansung Naturally Fermented Korean Squid Jeotgal - Ojingeo Jeotgal 260g (Frozen)

Name: DotAsia Recommended Ojingeo-jeotgal Bibimbap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: Hansung Ojingeo-jeotgal 40–50g (approx. 2–3 tablespoons; use sparingly as it is very salty); Cooked rice 2 bowls (Japanese short-grain rice or regular steamed rice); Carrot 1/2 (julienned); Zucchini 1/2 (julienned); Spinach a handful (approx. 80g); Eggs 2; Sesame oil 1 tablespoon (recommended: purchased from a Korean supermarket or Asian grocery); Gochujang 1–2 tablespoons (adjust to taste); Cooking oil a small amount; Sesame seeds a pinch (optional)