Korean Steamed Stuffed Squid
Quick answer
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, ca...
What makes this special
- Gangwon-style ojingeo-sundae-jjim encases glass noodle and pork filling within chewy, whole steamed squid bodies.
- Squid body stuffed with glass noodles, pork, and vegetables, Gangwon-style sausage
- Chewy squid skin and moist noodle-meat filling coexist in each slice
Key ingredients
Core cooking flow
- 1 Separate the bodies and tentacles of 3 whole squid, then remove the innards.
- 2 Boil 80 g glass noodles until pliable, rinse in cold water, and cut them short.
- 3 Combine 180 g ground pork with the noodles, 80 g onion, 50 g carrot, 40 g ga...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Prep
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.
- 4Season
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.
- 5Heat
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Authentic Jeolla-style Kimchi
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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 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.
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