Korean Stuffed Squid Grill
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 inside the squid's body cavity, and the tofu must be pressed dry in cheesecloth to prevent the filling from becoming waterlogged. Filling only seventy to eighty percent of each tube is essential because the rice expands as it cooks; overstuffed squid will burst on the grill. When sliced into 1.5-centimeter rounds, each piece reveals concentric layers-the chewy squid exterior, a sticky ring of glutinous rice, and a soft tofu core at the center.
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Instructions
- 1
Soak glutinous rice for 3 hours; mix with crumbled tofu, carrot, soy sauce, and sesame oil for filling.
- 2
Clean squid bodies and stuff with the filling.
- 3
Secure the opening with toothpicks.
- 4
Grill over medium heat, turning gently.
- 5
Slice into rounds and serve.
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