Chewy and Plump Squid Sundae: A Delicious Homemade Delicacy
Chewy and Plump Squid Sundae: A Delicious Homemade Delicacy
Perfect Recipe for Making Squid Sundae
Experience the delightful texture of plump squid filled with a generous, savory stuffing! This squid sundae is a special treat, featuring fresh squid packed with minced pork, finely chopped vegetables, and the squid’s own tentacles for an enhanced flavor and delightful chewiness. Learn how to make this restaurant-quality dish right in your own kitchen!
Squid Sundae Ingredients- 2 squid
- 100g ground pork
- 1/2 – 1/3 block firm tofu (water squeezed out)
- 1/4 carrot (finely minced)
- 1/4 onion (finely minced)
- 1/3 green onion stalk (finely minced)
- 1 Korean chili pepper (seeds removed, finely minced)
- 1 Tbsp minced garlic
- 1 egg
- 3 Tbsp flour (for inside the squid)
- 1 Tbsp soy sauce
- 1/2 – 1 tsp salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp sesame oil
- Pinch of sesame seeds
Pork Marinade- 1 Tbsp cooking wine (mirin)
- Pinch of salt (about two pinches)
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin)
- Pinch of salt (about two pinches)
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the squid. Carefully reach into the squid’s body cavity to remove the innards and cartilage. Rinse the squid body and tentacles thoroughly under cold running water. If you find the squid slippery, you can sprinkle 1-2 tablespoons of flour over it and rub gently to clean; this helps remove any sliminess.
Step 2
Wash the squid tentacles meticulously, ensuring there’s no debris stuck in the suckers.
Step 3
Now, let’s marinate the ground pork. Pat the 100g of ground pork dry with paper towels to remove excess moisture. Then, add 1 Tbsp of cooking wine, about two pinches of salt, and a pinch of black pepper. Mix everything well to evenly coat the pork.
Step 4
To ensure the filling holds together well, it’s crucial to remove as much water from the tofu as possible. Wrap the tofu in a clean cloth or paper towels and press firmly to squeeze out all excess liquid.
Step 5
Finely mince all the vegetables. This includes the carrot, onion, green onion, and the Korean chili pepper (after removing the seeds). Also, have your minced garlic ready (1 Tbsp).
Step 6
Finely chop the squid tentacles. These will add a wonderful texture to the filling, so chop them into pieces similar in size to the minced vegetables.
Step 7
It’s time to mix the filling for the squid sundae. In a large bowl, combine the marinated ground pork, the squeezed-out tofu, and the chopped squid tentacles. Add the finely minced onion, carrot, green onion, and chili pepper. Finally, crack in one egg to help bind all the ingredients together.
Step 8
Let’s season the filling. Add 1 Tbsp of soy sauce. For salt, start with 1/2 tsp and you can add up to 1 tsp, adjusting based on your preference and the ingredients. I used about 2/3 tsp. Add a pinch of black pepper and the 1 Tbsp of minced garlic.
Step 9
Enhance the flavor with 1 Tbsp of sesame oil and a sprinkle of sesame seeds for a nutty aroma.
Step 10
To help the filling bind together well and achieve a good texture, add 3 Tbsp of flour. Wearing disposable gloves, knead the mixture gently but thoroughly until all ingredients are well combined and slightly sticky.
Step 11
We’ll lightly flour the inside of the squid to help the filling adhere better. Take your clean squid bodies and use a spoon to add a small amount of flour inside. Gently rotate the squid so the flour coats the inner surface evenly. Tap out any excess flour.
Step 12
Carefully spoon the prepared squid sundae filling into the squid bodies. Fill them about 4/5 of the way, pressing down gently. Avoid overfilling, as the squid might burst during steaming.
Step 13
To prevent the filling from leaking out, secure the opening of the squid body with a long skewer or a toothpick.
Step 14
Now it’s time to steam the squid sundae. Bring water to a rolling boil in a steamer. Once boiling, carefully place the stuffed squid into the steamer. Cover with a lid and steam over medium heat for about 20 minutes. Keep an eye on the heat to ensure the squid doesn’t burst while steaming.
Step 15
After 20 minutes, remove the lid to check – your squid sundae should be plump and nicely steamed! Let it cool slightly before slicing it into bite-sized pieces (about 1.5-2 cm thick). Remove the skewers before slicing.
Step 16
Your delicious homemade squid sundae is ready! The combination of the chewy squid and the flavorful filling is truly exceptional. Serve it with a side of sweet and spicy ‘gochujang’ dipping sauce (‘chojang’) or a mixture of soy sauce and vinegar (‘cho-ganjang’) for a delightful taste. It also pairs wonderfully with a glass of makgeolli (Korean rice wine)!
