It is a popular banchan (side dish) with high protein, vitamin and mineral contents.

[2] Well fermented squid is washed, julienned into thin strips, and seasoned with gochutgaru (chili powder), mullyeot (rice syrup), aekjeot (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds, and sesame oil.

[3] As the squid is called hanchi (한치) or hanchi-ojingeo (한치오징어), the mitre squid jeotgal can also be called hanchi-jeot (한치젓) or hanchi-ojingeo-jeot (한치오징어젓).

In Japan, salted seafood category similar to jeotgal is called shiokara.

Salted and fermented squid dish similar to ojingeo-jeot is called ika-no-shiokara (イカの塩辛) in Japanese.