How to Cook Ojingeo Sundae (Stuffed Squids)

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

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