Korean Steamed Stuffed Squid

Quick answer

Total time: 45 min
Level: Hard
Servings: 3 servings
Ingredients: 9

About this dish

Ojingeo sundae jjim is a Korean stuffed squid dish from the Gangwon-do region, where whole squid bodies are filled with a mixture of glass noodles, ground pork, onion, carrot, and garlic chives, then steamed.

The chewy squid exterior encases a moist, savory stuffing that melds together during cooking. Soy sauce and sesame oil in the filling season it from within, and the squid's own moisture keeps everything from drying out. Slicing the squid after a brief rest reveals clean, attractive cross-sections with the noodles and vegetables visible inside. This dish is a common choice for home gatherings where a visually striking centerpiece is wanted.

Ingredients (3 servings)

Ingredient	Amount	Unit
whole squid	3	ea
glass noodles	80	g
ground pork	180	g
onion	80	g
carrot	50	g
garlic chives	40	g
soy sauce	1.5	tbsp
minced garlic	1	tsp
sesame oil	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Separate the bodies and tentacles of 3 whole squid, then remove the innards.

Rinse inside each body carefully and pat dry so the filling grips the squid instead of sliding around during steaming.
2

Heat

Boil 80 g glass noodles until pliable, rinse in cold water, and cut them short.

Finely mince the squid tentacles and drain off excess moisture so the stuffing stays compact, not watery.
3

Prep

Combine 180 g ground pork with the noodles, 80 g onion, 50 g carrot, 40 g garlic chives, and minced tentacles.

Mix until evenly loosened so no dense clumps of pork remain inside the squid.
4

Season

Add 1.5 tablespoons soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil.

Fold and press lightly just until seasoned throughout, avoiding an overly wet or pasty filling that can leak.
5

Heat

Fill each squid body only about 80 percent full, leaving room for the stuffing to expand as it cooks.

Secure the opening with toothpicks so the filling stays in place and the squid does not burst.
6

Control

Place the stuffed squid in a fully steaming steamer and cook over medium-high heat for 15 minutes.

Turn off the heat, rest for 3 minutes, then cool slightly before slicing thickly for cleaner cross-sections.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Gangwon-style ojingeo-sundae-jjim encases glass noodle and pork filling within chewy, whole steamed squid bodies.
Finish cue: Place the stuffed squid in a fully steaming steamer and cook over medium-high heat for 15 minutes.
Avoid this: Do not overfill or the squid may burst while steaming.