Ojingeo sundae – Korean stuffed squid
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.
Ingredients
Metric
Imperial
Squid
- 2 squid, approx. 20cm long each
- 10g of plain flour, for dusting
Stuffing
- 100g of pork mince
- 20g of dried glass noodles, specifically Korean sweet potato starch noodles called dang-myun
- 30g of shiitake mushrooms, known as pyogo in Korea
- 20g of carrots
- 50g of onion
- 3 garlic cloves
- 3g of ginger
- 15g of light soy sauce
- 1 egg
- 1 handful of chopped chives
- salt
Cho-ganjang (vinegared soy sauce)
- 15g of light soy sauce
- 15g of Korean apple vinegar, or rice wine vinegar
- 1 tsp gochugaru, (Korean chilli flakes)
- 1 bird's eye chilli, finely sliced
- 1 spring onion, finely sliced
Cho-gochujang (vinegared chilli paste)
- 30g of gochujang
- 10g of Korean plum extract syrup
- 5g of rice wine vinegar
- 1 pinch of sesame seeds
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
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
Blanch the tentacles in salted boiling water for 1 minute, then drain, cool and finely dice. Place in a mixing bowl
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
- 20g of dried glass noodles, specifically Korean sweet potato starch noodles called dang-myun
- 30g of shiitake mushrooms, known as pyogo in Korea
- 20g of carrots
- 50g of onion
- 3 garlic cloves
- 3g of ginger
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
- 15g of light soy sauce
- 1 egg
- 1 handful of chopped chives
- 100g of pork mince
- salt
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
Set up a large steamer basket and steam the stuffed squids for 15 minutes. Leave them to rest for 10 minutes before slicing
As the squid cooks and rests, make the dipping sauces. Simply mix the ingredients together for each dip and transfer to dipping bowls
- 15g of light soy sauce
- 15g of Korean apple vinegar, or rice wine vinegar
- 1 tsp gochugaru, (Korean chilli flakes)
- 1 bird's eye chilli, finely sliced
- 1 spring onion, finely sliced
- 30g of gochujang
- 10g of Korean plum extract syrup
- 5g of rice wine vinegar
- 1 pinch of sesame seeds
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
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