Korean Stuffed Squid Grill
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Sliced into rounds after grilling, each piece of this stuffed squid shows rings in cross section: chewy squid outside, sticky glutinous rice, then soft tofu.
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Soaked rice swells as it cooks, so the tubes are filled only 70 to 80 percent. Packed full, they split on the grill.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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