Braised Squid Sundae in Spicy Sauce
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thick slices of ojingeo sundae (squid stuffed with noodles and vegetables) are braised in a gochujang sauce until a thin, glossy red coat clings to each cut face.
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Rather than flipping the slices, spoon the sauce over them so the filling stays put; some cooks add tteokbokki rice cakes to the pan as well.
Ingredients
Instructions
- 1
Slice 1 squid sundae into 1.5 cm thick rounds, pressing straight down so the filling does not push out.
Set any broken pieces aside and add them later, after the neat slices have started to set in the sauce.
- 2
In a wide pan, loosen 150 ml water with 1 tablespoon red chili paste, 1 tablespoon red chili powder, and 1 tablespoon soy sauce first. Stir in 2 tablespoons rice syrup and 1/2 tablespoon minced garlic until the sauce looks even.
- 3
Set the pan over medium heat and boil the sauce for about 2 minutes.
When bubbles rise evenly around the edge, scrape the bottom gently so the chili paste and syrup do not stick or scorch.
- 4
When the sauce is boiling, arrange the squid sundae slices in one layer without overlapping.
Lower to low heat and leave them for 2 minutes before turning, so the filling firms slightly and stays inside.
- 5
Spoon the sauce over the tops and braise for about 5 minutes.
When the liquid has reduced by half and turns glossy, turn each slice only once, using a gentle touch to avoid loosening the stuffing.
- 6
Turn off the heat when the sauce coats a spoon thickly.
Drizzle with 1 teaspoon sesame oil, gently tilt the pan to coat the slices, rest for 1 minute, and serve while still warm.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22