Ojingeo Soondae (Squid “Sausage”)

Servings: 4

Ingredients

4

each

whole squid (8 inch long body)

4

tablespoons

Flour

Stuffing

1

tablespoon

Flour

1

package (12 ounces)

firm tofu

4

ounces

Daengmyon (Korean sweet potato starch vermicelli)

4

ounces

bean sprouts

1

egg

Seasoning paste

3

each

cloves garlic

2

tablespoons

chopped scallion

2

each

red chili peppers

2

each

green chili peppers

1

tablespoon

toasted sesame seeds

1

tablespoon

Korean Sesame Oil

1/4

teaspoon

black pepper

salt to taste

Dipping Sauce

2

tablespoons

soy sauce

1

tablespoon

rice wine or rice vinegar

1/2

teaspoon

sugar

Product
Visual
Where to Buy

Iwatani Smokeless Korean Barbecue Grill YAKIMARU CB-SLG-1

CookKing - Korean Traditional BBQ Grill Pan

CookKing CKMT Master Grill Pan,

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

TeChef - Stovetop Korean BBQ Non-Stick Grill Pan

LIVEN Electric Grill with Hot Pot, Non-stick coating surface,

GOT HOT POT 3-in1 Electric Indoor Shabu Shabu Hot Pot with Bbq Grill |

Procedure

Preparation

Seasoning Paste:

Fine chop or mince the garlic, scallion, and peppers.

Mix the seasoning paste ingredients together and let stand for at least 10 minutes.

Dipping Sauce

Mix dipping sauce and let stand.

Squid

Clean the squid

Good cleaning technique here

Discard head/eyes/stomach but keep the tentacles.

Rinse the tube well, inside and out, with cold water, then drain.

Chop tentacles into small pieces then mix into the seasoning paste.

Put 1 tablespoon flour in each body and shake well.

Lightly shake any loose flour out of the bodies.

Set aside.

Stuffing

Soak Daengmyon noodle in lukewarm water until soft, then chop.

Bring a pot of water to a full boil. Add bean sprouts then remove after one minute. Rinse immediately in cold water then drain. Fine chop the bean sprouts.

Mix stuffing ingredients with the seasoning paste

Cooking

Bring steamer pot of water to a full boil.

Fill bodies with stuffing (loose fill) Secure open end with a skewer, toothpick, or cooking thread.

Place in the steamer basket and steam for 30 minutes

Remove from steamer and cool. Cut into 1/2 inch slices.

Serve warm or at room temp with dipping sauce.