Steamed Ojingeo Sundae (Stuffed Squid) with Tofu and Glass Noodles
A steamed dish made by stuffing whole squid bodies with minced tofu, sweet potato glass noodles, and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This delicacy features whole squid stuffed with blanched sweet potato glass noodles, tofu, and various minced vegetables, then steamed until tender. Dusting the inside of the squid body with flour before stuffing keeps the filling from separating from the skin. Neatly sliced and served with cho-gochujang or vinegar soy sauce, it makes a wonderful dish for entertaining guests.
- Servings
- about 2–3 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Squid2 whole (medium)
- Sweet potato glass noodles (dangmyeon)20 g
- Tofu1 block
- Squid tentacles
- Mung bean sprouts2 handfuls
- Large green onion (daepa)1/2 stalk
- Red chili pepper2
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Egg1
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced garlic0.5 tbsp
- Salta little
- Ground black peppera little
- Toasted sesame oil0.5 tbsp
- Toasted sesame seeds
- You can add minced beef, minced pork, or cooked glutinous rice to the filling, or use ingredients like kimchi, zucchini, garlic chives, onion, carrot, mushrooms, and perilla leaves.
- Dusting the inside of the squid with flour and tapping out the excess helps the filling stick properly.
Steps
Boil the sweet potato glass noodles, drain, and mince finely. Blanch the squid tentacles and mince them finely as well. Mash the tofu, wrap it in a cheesecloth, and squeeze out the moisture thoroughly. Blanch two handfuls of mung bean sprouts in boiling water, chop finely, and squeeze out all moisture. Finely mince the large green onion, red chili peppers, and Cheongyang chili peppers.
Place all the vegetables in a bowl, add 1 egg, 2 tbsp regular soy sauce, 0.5 tbsp minced garlic, a little salt, a little ground black pepper, 0.5 tbsp toasted sesame oil, and toasted sesame seeds, then knead together thoroughly.
Let it sit for 30 minutes so the seasonings absorb evenly.
Without slicing open the squid body, hold the body, pull out the innards, wash clean, and drain. Dust the inside of the squid with flour, coat evenly, and shake out any excess. Coating it with flour like this helps the filling adhere to the squid.
Fill the squid body about 3/4 full with the filling. If you pack it full, it will burst.
Secure the open end firmly with a skewer.
Steam in a preheated steamer over boiling water for 15 minutes. The squid body will puff up significantly halfway through, so poke it in a few places with a toothpick.
Let it cool, then slice into moderate thicknesses.
Ppunwife's tips
- For leftover filling, you can mix in a little Korean pancake mix (or flour) and water to pan-fry as pancakes, or fill thick onion rings with the stuffing, dip them in beaten egg, and pan-fry.
- You can serve it with cho-gochujang (spicy sweet-and-sour dipping sauce) or dip it in vinegar soy sauce.
- Adding cooked glutinous rice to the filling holds it firmly together, giving you even prettier slices.
FAQ
How can I prevent the filling from separating from the squid?
After gutting and washing the squid, dust the inside of the squid body evenly with flour and gently shake out the excess. This helps the filling adhere firmly.
How full should I stuff the squid body?
Fill the squid only about 3/4 full. If you pack it completely full, it may burst while steaming.
What should I do if the squid puffs up heavily during steaming?
If the body puffs up while steaming in the steamer, simply poke the surface in a few places with a toothpick to release the trapped steam.
How can I use up leftover filling?
You can mix it with a little Korean pancake mix and water to fry as small pancakes, or stuff it into sliced onion rings, coat in beaten egg, and pan-fry as jeon.
