Korean Steamed Stuffed Squid
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.
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Instructions
- 1
Separate squid bodies and tentacles, then clean thoroughly.
- 2
Boil glass noodles and chop finely; mince squid tentacles.
- 3
Mix pork, noodles, vegetables, minced tentacles, soy sauce, garlic, and sesame oil.
- 4
Stuff squid bodies about 80% full and secure openings with toothpicks.
- 5
Steam on medium-high for 15 minutes, then rest 3 minutes.
- 6
Cool slightly, slice, and serve.
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