Ultimate Squid Sausage (Ojingeo Sundae): 100x Tastier Than the Original!
Forget All Other Squid Sausages! A Divine Recipe Even Picky Eaters Will Devour.
Does the sight of plump, fresh squid make your mouth water? From selecting the perfect squid to mastering the art of Ojingeo Sundae, this recipe guarantees a delightful experience that rivals any restaurant. Even I, who once wasn’t a fan of squid, have fallen head over heels for its incredible flavor in this dish. It’s so delicious that even children with discerning palates ask for more! It seems my taste buds have influenced theirs too! Nothing brings me more joy than seeing loved ones savoring the food I prepare. Trust this recipe to make an Ojingeo Sundae that’s even better than the original ‘Abai’ style. Wishing you good health and happy cooking!
Essential Ingredients
- 3 squid bodies
- 1 squid tentacle (for stuffing)
- 100g minced beef (adds a savory depth)
- 1 bunch of chives (for aromatic freshness)
- 5 perilla leaves (for a unique aroma)
- 3 Korean green chili peppers (adjust for desired spiciness)
- 1 handful of glass noodles (approx. 30g, for chewy texture)
- 2 Tbsp glutinous rice flour (helps bind the filling)
- 1 egg (for a smoother filling)
Seasoning & Condiments
- 2 Tbsp oyster sauce (for umami)
- Salt (to taste)
- 1 tsp minced garlic
- 1 Tbsp cooking wine (like mirin, to remove fishy odor)
- Black pepper (to taste)
- Toasted sesame seeds (for nutty flavor)
- Sesame oil (for aroma)
- Olive oil (for cooking)
- Soy sauce (optional, for added flavor)
- 2 Tbsp oyster sauce (for umami)
- Salt (to taste)
- 1 tsp minced garlic
- 1 Tbsp cooking wine (like mirin, to remove fishy odor)
- Black pepper (to taste)
- Toasted sesame seeds (for nutty flavor)
- Sesame oil (for aroma)
- Olive oil (for cooking)
- Soy sauce (optional, for added flavor)
Cooking Instructions
Step 1
First, marinate the minced beef (100g) with 1 Tbsp cooking wine, 1 tsp minced garlic, a pinch of salt, and a dash of black pepper. Gently mix and let it rest for a while. This pre-seasoning step enhances the beef’s flavor significantly.
Step 2
Finely chop the chives. Thinly slice the perilla leaves. Mince the Korean green chili peppers, removing the seeds if you prefer less heat. Adjust the number of chilies based on your spice preference.
Step 3
Boil the glass noodles until tender, then rinse them under cold water and drain well. Cut the noodles into bite-sized pieces, about 1-2 cm long. Cutting them too long might make stuffing the squid difficult.
Step 4
Finely mince the squid tentacles. These minced tentacles will add a wonderful flavor to the filling.
Step 5
In a large bowl, combine the marinated minced beef, chopped chives, sliced perilla leaves, minced chili peppers, minced squid tentacles, and the cut glass noodles. Add 2 Tbsp glutinous rice flour, 1 egg, 2 Tbsp oyster sauce, salt (adjust to taste), black pepper, toasted sesame seeds, and a little sesame oil. Mix everything thoroughly until well combined. Ensure the filling is moist and the seasonings are evenly distributed.
Step 6
Carefully stuff the prepared filling into the cleaned squid bodies, filling them about 80-90% full. Avoid overstuffing, as the filling may expand and burst during cooking. The glutinous rice flour and egg will help hold the filling together without the need for toothpicks.
Step 7
Fill a steamer with water and bring it to a boil. Once boiling, place the stuffed squid in the steamer. Cover and steam for about 10-15 minutes, or until the squid is cooked through. The cooking time may vary depending on the size of the squid and the heat of your stove. Start timing once the steam is actively rising.
Step 8
Once cooked, remove the squid sausage from the steamer and let it cool slightly. Slice it into 1-2 cm thick pieces and arrange them attractively on a serving plate. Serve with a dipping sauce like soy sauce or mustard sauce for an extra layer of flavor. This dish is perfect for a special meal with the whole family!
