First, I want to take a little time to say that the Fermented Squid Side Dish recipe scares me to death! Fermenting raw squid is something that goes against everything in my (very American) culinary education.
On the other hand, I'm thinking, stir-fried, whole anchovies scared me to death, too, until I tried them. Fish sauce scared me the first time I bought it (and smelled it), and now I put it in everything! So, in an exercise of my trust for Maangchi and her recipes, I got some squid today, salted it, and am beginning to ferment it to make jeotgal!
Here they are, about to be stored. See you in a month little squiddies!