A fresh squid cuts its belly, removes its intestines, and hultures its legs

Peel the skin, too.

Cut the shreds into proper lengths.

Add sea salt, oligosaccharide, and cheongju and pickle them. (2 hours)

Drain on a basket.

Add drained squid, sliced garlic, and red pepper powder and mix them evenly. Seasoning is enough, but if you want something simple, use salt for the liver called mora.

The wait for the fermentation process gives it a taste. You can eat fresh fermented salted seafood only when you put it in little by little. If it is fermented well after being aged in the refrigerator, it is eaten with plum syrup, sesame oil, and sesame seeds.