Stuffed Squid with Vinegar/Soy Dip
Submitted by bellsck
Korean-style squid stuffed with ground beef, cabbage, bean sprouts, and mushrooms, steamed or deep-fried and served with a tangy vinegar soy dipping sauce.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minKorean stuffed squid, or ojingeo sundae, is street food at its finest. Tender squid tubes packed with a stir-fried filling of ground beef, crunchy cabbage, bean sprouts, dried mushrooms, and green onion, seasoned with soy sauce and fragrant sesame oil.
Steam them until silky and slice into thick rounds that show off the mosaic of filling inside. Or go the extra mile: steam first, then deep-fry in a blend of vegetable and sesame oil until the outside turns golden and crackling crisp.
Dunk each piece into the vinegar-soy dip with toasted ground sesame seeds and you’ll understand why this dish has fans lining up at Korean night markets.
Kitchen Tips
- Secure each stuffed squid with a toothpick so the filling stays put during steaming. Remove before slicing.
- Chop the dried Chinese mushrooms fine after soaking and squeeze out all excess water. They should add earthy flavor, not moisture.
- The dipping sauce keeps for days in the fridge without the green onions. Add those fresh right before serving.
Ingredients
Directions
Clean the squid under running water.
Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head.
Pull off the skin, discarding the little flaps.
Wash squid thoroughly.
Very finely chop the tentacles and sauté in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic.
Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely.
Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper.
Fill the squid with the prepared stuffing, securing the opening with wooden picks.
Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes.
Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.
Alternatively, the squid can be steamed for 10 minutes, then deep-fried until crisp and golden on the surface in a mixture of 4 parts vegetable oil to 1 part sesame oil.
Vinegar/Soy Dip: Mix all ingredients.
The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions.
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