Ojingeo sundae – Korean stuffed squid

5.00

Ojingeo sundae ('squid sausage') is a Korean dish from the eastern province of Gangwon which takes squid tubes and stuffs them with pork and glass noodles. This very tasty seafood recipe is easy to prepare and comes with two hot dipping sauces – one with a soy sauce base and the other using Korean fermented chilli bean paste called gochujang, which can now be found in most large supermarkets.

First published in 2021

Ingredients

Metric

Imperial

Squid

  • 2 squid, approx. 20cm long each
  • 10g of plain flour, for dusting

Stuffing

Cho-ganjang (vinegared soy sauce)

Cho-gochujang (vinegared chilli paste)

To serve

  • 1 pink radish, ideally a red meat radish (also known as a watermelon radish), sliced into discs
  • herbs, such as coriander, perilla and shiso

Equipment

  • Large steamer
  • 4 wooden skewers

Method

1

Begin by preparing the squid. Carefully remove the tentacles and guts without tearing the body. Discard the guts and clean the tentacles along with the inside of the squid bodies

  • 2 squid, approx. 20cm long each
2

Blanch the tentacles in salted boiling water for 1 minute, then drain, cool and finely dice. Place in a mixing bowl

3

To make the stuffing, soak the dang-myun (glass noodles) in hot water until soft, then chop into 2cm pieces. Dice the shiitakes into 5mm cubes, then very finely dice the carrot, onion, ginger and garlic

4

Place all these ingredients in the bowl with the diced squid tentacles. Add the soy sauce, egg, chives, pork mince and a pinch of salt and beat with a wooden spoon until you have a mixture that holds together well

5

Carefully dust the inside of the squid tubes with the flour and shake to remove any excess. Stuff the tubes with the filling until they're two-thirds full, then secure the ends with a skewer or toothpick

  • 10g of plain flour, for dusting
6

Set up a large steamer basket and steam the stuffed squids for 15 minutes. Leave them to rest for 10 minutes before slicing

7

As the squid cooks and rests, make the dipping sauces. Simply mix the ingredients together for each dip and transfer to dipping bowls

8

Serve the slices warm or at room temperature on a bed of mixed herbs and discs of radish, with the dipping sauces on the side

  • 1 pink radish, ideally a red meat radish (also known as a watermelon radish), sliced into discs
  • herbs, such as coriander, perilla and shiso

Combining the flavours of his native Korea with the European dishes and techniques he's prepared professionally for years, Joo Won's cooking style is offering a new twist on a much-loved cuisine.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more