Rowanwood Kitchen

Good things from a small kitchen.

Korean Stuffed Squid (Ojingeo Sundae, 오징어순대 오징어순대)

It was such a dreadful wet day in London yesterday that I found myself watching repeats of the Hairy Bikers in the Far East ( I really do need to get out more!). Anyway, moving swiftly on…… One of the recipes from Korea was a kind of stuffed squid sausage which looked great. So a trip to my local oriental supermarket later I got cooking.

There are a number of recipes online for Ojingeo Sundae and I ended up kind of using what I had in the cupboards and fridge rather then following any one recipe in particular.

To start with i marinated the squid tubes in soy sauce and sesame oil for about half an hour.


Then I stuffed the squid with the filing. This was rice, chopped pork belly, spring onions, coriander, garlic, ginger and chilli with a little soy sauce and rice wine.

When the squid tubes were stuffed I steamed them for around 20 minutes and then left them to cool.


When the squids were cool I sliced them into about 1cm pieces.


You then simply dip the slices in beaten egg and gently fry until golden. I served mine with some steamed pak choi and kimchee.


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This entry was posted on January 4, 2015 by in Fish.
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