Ojingeo Sundae (Stuffed Squid Sausage)
Whole squid stuffed with tofu, minced pork, and vegetables, then steamed until tender — a savory, satisfying Korean specialty.
Ingredients
Main
- Squid5
- Minced pork300 g
- Tofu1 block
- Carrot1/2
- Green oniona little
- King oyster mushroom3
- Chives1/4 bunch
- Eggs1
- Red chili1
- SaltA little
- FlourA little
- Black pepperA little
Directions
- 1
Finely chop the prepared vegetables and mushrooms, and dice the squid tentacles as well.
- 2
Wrap the tofu in cheesecloth and squeeze out the excess water.
- 3
Combine all the chopped ingredients, then season with egg, salt, and pepper. Adding a little flour helps the filling hold together when sliced later.
- 4
Lightly coat the inside of the cleaned squid body with flour — this helps the filling stick to the squid.
- 5
Stuff the filling into the squid body, filling it only about 80% full so it doesn't burst while steaming.
- 6
Secure the opening with a toothpick so the filling doesn't spill out.
- 7
Place the stuffed squid in a steamer over boiling water and steam.
- 8
Steam for about 20 minutes, switching the top and bottom pieces halfway through for even cooking.
- 9
Let cool slightly, slice into bite-sized pieces, and serve with scallion kimchi, dongchimi broth, or vinegar soy sauce.