Korean Stuffed Squid Grill
Quick answer
Ojingeo-sun-gui is grilled stuffed squid, a Korean dish where cleaned squid tubes are filled with a mixture of soaked glutinous rice, crumbled tofu, diced carrot, soy sau...
What makes this special
- Ojingeo-sun-gui stuffs fresh squid with glutinous rice and tofu for a hearty, grilled specialty.
- Glutinous rice soaked 3 hours ensures even cooking inside the squid
- 70-80% fill prevents the expanding rice from splitting the body
Key ingredients
Core cooking flow
- 1 Soak 100 g glutinous rice for at least 3 hours, then drain it well in a sieve.
- 2 Put the drained rice, crumbled tofu, and 30 g finely diced carrot in a bowl.
- 3 Pat the inside of the 2 cleaned squid tubes dry before stuffing.
Ojingeo-sun-gui is grilled stuffed squid, a Korean dish where cleaned squid tubes are filled with a mixture of soaked glutinous rice, crumbled tofu, diced carrot, soy sauce, and sesame oil, sealed with toothpicks, and grilled over medium heat with frequent turning. The glutinous rice needs at least three hours of soaking to cook through evenly inside the squid cavity, and the tofu must be pressed dry in cheesecloth to prevent the filling from becoming waterlogged and falling apart. Filling only seventy to eighty percent of each tube is essential because the rice expands as it cooks, and overstuffed squid will burst on the grill. When sliced into 1.5-centimeter rounds after grilling, each piece reveals concentric layers in cross section: the chewy squid exterior, a sticky ring of glutinous rice, and a soft tofu core at the center. The seasoning built into the filling with soy sauce and sesame oil is sufficient on its own, so no dipping sauce is required.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 100 g glutinous rice for at least 3 hours, then drain it well in a sieve.
Wrap 100 g tofu in cheesecloth and press firmly until excess moisture is removed, so the filling stays compact.
- 2Season
Put the drained rice, crumbled tofu, and 30 g finely diced carrot in a bowl.
Season with 1 tablespoon soy sauce, 0.5 tablespoon sesame oil, and 0.5 teaspoon salt, mixing until the filling looks evenly coated.
- 3Heat
Pat the inside of the 2 cleaned squid tubes dry before stuffing.
Fill each tube only 70 to 80 percent full because the glutinous rice expands as it cooks and can split the squid.
- 4Control
Close the openings with toothpicks, securing them firmly without squeezing the filling.
Preheat a pan or grill over medium heat, then sear the squid lightly first so the surface firms up before longer cooking.
- 5Finish
Keep the heat at medium and cook for about 12 to 15 minutes, turning often and gently.
When the outside turns opaque and springy, lower the heat slightly so the rice finishes cooking without scorching the squid.
- 6Finish
Let the grilled squid rest briefly so the filling settles and slices cleanly.
Remove the toothpicks, then cut into 1.5 cm rounds with a sharp knife and serve without disturbing the layered cross section.
After the steps
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