Ojing-eo sundae

Method

1. 1 Steam the glutinous rice for 22 minutes, then mix it with mashed tofu, soaked and cut vermicelli noodles, sesame leaves, and chopped scallions.
2. 2 Squeeze out the excess water from the tofu before mixing; the wet filling will cause the squid to burst open during steaming.
3. 3 Clean the squid, keeping the body intact, and finely chop the tentacles to mix into the filling.
4. 4 Stuff the squid body with the filling, filling about seven-tenths of its length, then secure with toothpicks and steam for 20 minutes.
5. 5 Let cool for 10 minutes, then cut into 1.5 cm thick rings. Dip each squid ring into beaten egg and pan-fry for 90 seconds on each side.
6. 6 Dipped in soy sauce mixed with sesame oil, and topped with a layer of scrambled eggs, Korean-style squid sundae is a distinctive feature.

With an appliance

• Microwave 1 hr

  Replace step 4: place the stuffed squid in a partially covered container and microwave at 700 W for 10 minutes, let it rest for 5 minutes before cutting; the step of pan-frying the eggs in step 5 remains the same.