Ojingeo-jeot
| Alternative names | Salted squid |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | 4–10 °C (39–50 °F) |
| 20 kcal (84 kJ) | |
| Korean name | |
| Hangul | 오징어젓 |
| RR | ojingeojeot |
| MR | ojingŏjŏt |
| IPA | [o.dʑiŋ.ʌ.dʑʌt̚] |
Ojingeo-jeot (Korean: 오징어젓) or salted squid is a jeotgal (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein, vitamin and mineral contents.