If using whole, uncleaned squid, separate the head and tentacles from the body. Cut open the body and remove the innards and the clear cartilage.

For the tentacles, remove the eyes and the hard beak from the center.

Wash all the cleaned squid parts thoroughly under cold running water, rubbing them with a bit of salt to clean them.

Drain the squid well and measure out 1 pound.

In a bowl, mix the squid with 3 tablespoons of coarse salt, ensuring all pieces are well-coated.

Transfer the salted squid to a clean glass jar, press it down, and seal it tightly. Refrigerate for one month to ferment. Turn the jar upside down once a week.

After one month, take the fermented squid out. Drain the liquid and wash the squid under cold water to remove excess salt.

Squeeze out excess water, pat thoroughly dry with paper towels, and peel off the skin.

Mince 2 green onions, 1 green chili pepper (seeds removed), 3 cloves of garlic, and 1 teaspoon of peeled ginger.

In a mixing bowl, combine the chopped aromatics with gochugaru, rice syrup, and fish sauce. Mix well.

Add toasted sesame seeds and sesame oil to the seasoning paste and mix again.

Chop the dried and peeled fermented squid into small, bite-sized pieces.

Add the chopped squid to the bowl with the seasoning paste.

Mix the squid and seasoning thoroughly until every piece of squid is coated in the spicy sauce.

Transfer the finished Ojingeo-jeot to an airtight container. It can be stored in the refrigerator and eaten as a side dish with rice.