How to Cook Ojingeo Sundae (Stuffed Squids)

Serves: 2

Preparation time: 30 mins

Cooking time: 10 mins

Ingredients needed to make Ojingeo Sundae:

• 4 squids, cleaned
• 4 tsp plain flour

For the stuffing:

• ½ cup ground beef
• ½ cup firm tofu, finely chopped
• 3 dried shiitake mushrooms
• 3 garlic chives stems, finely diced
• ½ red chili, finely chopped
• 1 garlic clove, finely grated
• 1 small onion, peeled and chopped into small dices
• 1 carrot, scrubbed and chopped into small diced

For the sauce:

• 4 tbsp soy sauce
• 2 tsp fresh lemon juice
• ½ tsp grated ginger
• 1 tsp sesame seeds

Cooking instructions for Ojingeo Sundae:

• Remove the tentacles and innards from the squid and get rid of the innards.
• Chop the tentacles into smaller chunks and set aside.
• Peel off the skin and chop off the cartilage from within the body of the squids.
• Rinse them under cold running water and dab with paper towels to remove any excess moisture.
• Dip the mushrooms in warm water and set aside for half an hour to soak until they soften.
• Drain them out, chop off the stems and cut into small chunks; toss them into a bowl and set aside.
• Give the tofu a nice squeeze to remove any excess moisture in it and transfer it into the above bowl.
• Add the rest of the ingredients of the filling into the same bowl and stir them all together until mixed properly.
• Throw in the chopped tentacles and give them a nice stir until fully incorporated evenly.
• Place a steamer basket in a larger saucepan with boiling water and fill the pan with water.
• Bring the water to a boil over high heat.
• Spoon in a tsp of flour into the body tube of each squid and give them a nice shake to coat their interiors, thus ensuring that the filling won’t come out while cooking.
• Stuff each of them with enough filling, so that 2/3 of it remains full and seal the open ends using a toothpick to secure.
• Lay them out onto a heatproof plate and lower it carefully into the steamer.
• Close the lid and steam them for 10 minutes or until the flesh of the squids turn opaque and white, thus indicating that they are cooked properly.
• Remove the plate with squids from the steamer and set aside for 10 minutes or until cool enough to handle.
• Cut the squids into thick slices and arrange them on serving plates.
• For the sauce, stir all its ingredients together until well combined and spoon it over the steamed squids.
• Serve warm.

Image credit: Wikimedia Commons