Homemade Squid Sausage (Ojingeo Sundae)
Homemade Squid Sausage (Ojingeo Sundae)
Beginner’s Guide to Delicious Squid Sausage
My mother was visiting after a long time, so I decided to make this special dish to treat her. This squid sausage is not only beautiful to look at but also incredibly delicious, perfect for making any occasion extra special.
Main Ingredients- 2 small squids
- 1/2 red onion
- 1/2 carrot
- 1 block firm tofu (approx. 300g)
- 1/2 green bell pepper
- 2 shiitake mushrooms
- Pancake mix or all-purpose flour (for coating, enough)
- 2 eggs (for the filling)
Seasoning for Filling- 3 Tbsp sesame oil
- 2 pinches salt
- 2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 3 Tbsp sesame oil
- 2 pinches salt
- 2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the ingredients for the squid sausage filling. Finely dice the red onion, carrot, green bell pepper, and shiitake mushrooms after washing them thoroughly. (Please excuse the absence of photos for some steps as I was focused on cooking.)
Step 2
Wash the trimmed squid tentacles under running water. Briefly boil them in simmering water for about 1-2 minutes until just cooked through; overcooking can make them tough.
Step 3
Rinse the boiled squid tentacles in cold water, let them cool, and then finely chop them. These chopped tentacles will add a delightful chewy texture to the squid sausage.
Step 4
Prepare the seasonings for the filling: minced garlic, sesame oil, salt, and toasted sesame seeds.
Step 5
Squeeze out as much water as possible from the tofu using a clean kitchen cloth or cheesecloth. Crumble the squeezed tofu, then add it to a bowl along with the finely diced vegetables, chopped squid tentacles, and the prepared seasonings (sesame oil, salt, minced garlic, sesame seeds). Add 2-3 tablespoons of pancake mix or flour to help bind the filling.
Step 6
Mix all the ingredients well and knead them together until the mixture becomes cohesive and slightly sticky. This cohesive texture is important to keep the filling inside the squid during steaming.
Step 7
Now, prepare the squid bodies for stuffing. Generously coat the inside of each cleaned squid body with pancake mix or flour, ensuring an even layer. This helps the filling adhere to the squid and prevents it from separating during steaming. Lightly shake off any excess flour. (Tip: If you don’t use enough flour initially, the filling might fall out. Be generous with the coating!)
Step 8
It’s time to fill the squid. Carefully stuff the prepared filling into the squid bodies, filling them about 80-90% full. Overfilling can cause the squid to burst during steaming. Once filled, poke a few small holes near the opening with a toothpick to allow steam to escape. Then, use toothpicks to securely seal the squid’s opening, ensuring the filling stays inside.
Step 9
Steam the stuffed squid for about 10-15 minutes in a steamer. The cooking time may vary depending on the size of the squid. You can check for doneness by inserting a skewer or knife; if it comes out clean without any pink liquid, it’s fully cooked. (In my first attempt, I overstuffed some, causing them to split open. Be mindful of the filling amount.)
Step 10
The next day, my mother kindly made more squid sausage using the leftover filling and squid! (It tasted even better when made with such care.)
