Chewy Squid Stuffed with Flavorful Filling: Homemade Squid Sausage Recipe
Master the Art of Making Delicious Squid Sausage (Ojingeo Sundae) as a Special Dish
Looking for a delightful way to enjoy squid, especially when it’s in season? Try making ‘Squid Sausage’ (Ojingeo Sundae), where the chewy squid casing is packed with a savory and flavorful filling. I was hesitant to make this dish because I’d failed at it before, thinking it was too difficult. But with a determined spirit, I gave it another try! While it might not be a 100% perfect success this time either, I’m so relieved it wasn’t a complete failure! Let’s make this special dish together.
Squid Sausage Ingredients- 2 squid, cleaned (entrails and bone removed)
- 200g bean sprouts
- 6 pieces tteokbokki rice cakes (cut into bite-sized pieces)
- 100g ground pork
- 4 dried shiitake mushrooms (soaked in warm water and finely chopped)
- 1/2 carrot (finely chopped)
- 5 sprigs crown daisy (chopped)
- 1/2 block firm tofu (drained and mashed)
Seasoning and Filling for Squid Sausage- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Cheongyang chili peppers (seeds removed, finely chopped)
- 1 egg (membrane removed)
- 1/2 cup all-purpose flour (for coating the squid)
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Cheongyang chili peppers (seeds removed, finely chopped)
- 1 egg (membrane removed)
- 1/2 cup all-purpose flour (for coating the squid)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. Blanch them briefly in boiling salted water. Be careful not to overcook them, as they can become too soft. Rinse the blanched sprouts in cold water, squeeze out excess moisture, and then finely chop them.
Step 2
If your tteokbokki rice cakes are hard, soak them in hot water for a short while until they soften. Then, cut them into small, bite-sized pieces (about 0.5 cm thick).
Step 3
In a pan, heat a little perilla oil and sauté the minced garlic and chopped green onions over low heat until fragrant. Be cautious not to burn them. Once the aromatic oil is released, add the ground pork and the finely chopped shiitake mushrooms. Stir-fry them together, breaking up the meat as it cooks.
Step 4
When the pork is partially cooked, add the finely chopped carrots and stir-fry briefly. Cook just until the carrots are slightly tender. Lightly season with salt and pepper over low heat. Stir everything together to combine the flavors.
Step 5
Carefully remove the entrails and backbone from the cleaned squid. Separate the tentacles and briefly blanch them in boiling water. Finely chop the blanched tentacles. Pat the inside of the squid body dry with paper towels to remove any excess moisture.
Step 6
In a large bowl, combine the chopped bean sprouts, rice cakes, the cooked pork and mushroom mixture, chopped squid tentacles, and the mashed tofu (ensure it’s well-drained). Add the chopped crown daisy and finely chopped Cheongyang chilies. Mix all the ingredients thoroughly with your hands, kneading them well until they form a cohesive filling. Season with salt and pepper to taste. It’s important to knead sufficiently so the ingredients bind together nicely.
Step 7
Lightly coat the inside of the squid bodies with all-purpose flour. This helps to prevent the filling from leaking out and ensures the filling adheres well to the squid when steamed. Gently tap the squid to remove any excess flour.
Step 8
Fill the squid bodies with the prepared mixture, filling them only about 70-80% full. Overfilling can cause the filling to burst out during steaming. Securely seal the opening of the squid with a skewer or toothpick. Then, gently prick the entire surface of the squid with a needle or toothpick. This allows excess moisture to escape during steaming and helps the filling firm up, preventing it from separating from the squid as it cools.
Step 9
Place the prepared squid sausage into a steamer basket over boiling water. Steam for about 15 minutes. If you have a steamer function on your electric rice cooker, it makes the process very convenient. Alternatively, you can use a traditional steamer or a pot with a steamer insert. Cover and steam over medium heat for approximately 15 minutes, ensuring the filling cooks through.
Step 10
After 15 minutes, your delicious squid sausage is ready! The combination of chewy squid and the rich filling is truly wonderful. If you overstuffed it slightly, a little might have peeked out, but the overall taste will be fantastic. Don’t worry about perfection; homemade squid sausage is incredibly rewarding!
Step 11
Let the steamed squid sausage cool slightly, then slice it into bite-sized pieces (about 1.5-2 cm thick). Now you’re ready to enjoy this appetizing dish with its chewy squid and a colorful, flavorful filling.
