Photograph of the finished Ojing-eo sundae

Korea · Mực nhồi kiểu Hàn Ojing-eo sundae

Ojing-eo sundae

1 hr 20 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 2.6 lb
  • Photograph of Sticky rice Sticky rice 9.9 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Glass noodles Glass noodles 3.5 oz
  • Photograph of Korean sesame leaves Korean sesame leaves 24 leaves
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ½ cup

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.

Start cooking