Arirang TV — Stuffed Squid (Ojingeo Sundae)
Original broadcaster video demonstrates three whole squid stuffed with cooked glutinous rice, tofu, bean sprouts and glass noodles.
Official cooking video · Arirang TV · YOUTUBEKorean Stuffed Squid (Ojingeo Sundae), Three Squid
Gangwon-style Korean ojingeo sundae stuffs whole squid tubes with pre-cooked sticky rice, tofu, glass noodles and vegetables. Buying cleaned squid saves preparation; always remove toothpicks before slicing.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Keep the squid tubes intact while removing innards, quills and beaks; separate tentacles. Prefer professionally cleaned squid. Wash hands, counters and utensils after handling raw squid, keeping it separate from ready-to-eat foods.
- 02
Use 160 g pre-cooked sticky rice cooled promptly and refrigerated. Blanch sprouts in boiling water about 30 seconds, squid tentacles about 1 minute; soak noodles according to package directions and blanch about 2 minutes or until tender.
- 03
Finely chop the blanched sprouts, tentacles and noodles. Press water from the tofu and chop carrot, onion, scallions and red chili. Mix everything with the cooked rice and season with 2 tsp salt.
- 04
Dust the inside of each squid tube with about 1 tbsp flour, shaking out the excess. Fill each only about two-thirds full and secure the opening with a long toothpick.
- 05
Place squid in a steamer over boiling water and steam at least about 10 minutes. Extend according to size and filling temperature until the center of the filling reaches at least 74°C (165°F), a conservative safety target for stuffed food.
- 06
Rest about 10 minutes. Remove every toothpick before slicing into rings. Serve with a dip of 1 tbsp soy sauce and 1 tbsp lemon juice.
Before you cook
Keep raw squid cold, prevent cross-contamination, and do not assume ten minutes of steaming heats thick or chilled filling safely: check for 74°C at the center. Remove all three toothpicks before serving. Check squid, soy and wheat allergens, and refrigerate cooked rice promptly.
Allergens: 오징어(연체동물) / Squid (molluscan shellfish) / イカ（軟体類）, 두부·간장(대두) / Tofu and soy sauce (soy) / 豆腐・しょうゆ（大豆）, 밀가루·간장(제품에 따라 밀) / Flour and possibly wheat in soy sauce / 小麦粉・しょうゆ（小麦）
Image & source credits
These illustrations stand in for food photos.
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