Ojingeo sundae – Korean stuffed squid

by

PT1H

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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
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
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