Chewy and Delicious Stuffed Squid (Ojingeo Sundae)
How to Make Stuffed Squid at Home
I found some fresh, small squid at the market! Since they were thin and tender, I thought they’d be perfect for making Ojingeo Sundae. This dish features plump squid filled with a savory mixture of vegetables and meat, making it an excellent appetizer or a special treat. Learn how to easily create this flavorful dish with simple ingredients!
Main Ingredients- 3 small squid (thin and tender)
- 50g minced beef
- 50g glass noodles (dangmyeon)
- 40g chives
- 100g bean sprouts
- 100g tofu
- 100g minced onion
- 35g minced carrot
- 35g minced green onion
- 1 egg
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly clean and prepare the squid. Smaller, thinner squid tend to have a better texture when stuffed. Marinate the minced beef with bulgogi seasoning. Finely chop the squid tentacles (removed from the body) and marinate them with a little salt, pepper, and ginger wine. Finely mince the onion, carrot, and green onion in a 3:1:1 ratio. Briefly blanch the bean sprouts in boiling water just until they wilt slightly, then rinse under cold water and squeeze out any excess moisture.
Step 2
In a large bowl, combine the marinated minced beef and finely chopped squid tentacles. Add the minced onion, carrot, and green onion. Also, add the blanched bean sprouts and chives (make sure they are well-drained). Cook the glass noodles, cut them into bite-sized pieces, and add them to the bowl. Mix all the filling ingredients gently. Now, add the seasoning: 1 Tbsp soy sauce, 1/2 Tbsp salt, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well until everything is evenly combined. Finally, crack in the egg and mix gently to finish the stuffing.
Step 3
Lightly coat the inside of the squid bodies with flour. This helps the filling adhere better and keeps the squid’s shape intact during steaming.
Step 4
Carefully stuff the prepared filling into the floured squid bodies. Don’t overfill; leave a little space as the filling will expand slightly when cooked.
Step 5
Once the squid is filled, securely seal the opening with a skewer or toothpick to prevent the filling from leaking out during steaming. You can use multiple toothpicks if needed.
Step 6
Prepare your steamer by adding water and bringing it to a boil. Once steaming, place the stuffed squid inside and steam for approximately 15 to 18 minutes. The cooking time may vary depending on the size and thickness of your squid. Since I used thin squid, I steamed them for about 15 minutes. Be mindful not to overstuff the squid to avoid them bursting during cooking.
Step 7
Voila! Your chewy and delicious Ojingeo Sundae is ready. The tender texture of the squid combined with the rich flavors of the filling—vegetables, meat, and squid—creates a delightful harmony. The balanced ratio ensures it’s enjoyable until the last bite.
Step 8
For an even more enhanced flavor experience, serve the Ojingeo Sundae with a dipping sauce, such as a savory soy sauce-based dip. Enjoy!
