[1DAY 1K-CULTURE: K-FOOD] Stuffed Squid (Ojingeo Sundae) Recipe with Chef Ryan

Ep.3 [K-FOOD] Stuffed Squid (Ojingeo Sundae) Chef Ryan shares with us how to make ojingeo sundae, or stuffed squid. Plump, in-season squid is stuffed with chopped vegetables, glutinous rice, and starch noodles, then steamed to perfection. The springy squid and the soft filling come together in a blend of flavors and textures. Serve it with a special soy sauce for an extra boost. Learn how to make this autumn delicacy easily at home. [Ingredients] 3 Whole large squid 50g Mung bean sprouts 100g Tofu 160g Glutinous rice 1 Korean red chili 30g Carrot 5 Scallions 1/2 Onion 25g Starch noodles 3T All-purpose flour 3 Long toothpicks 2t Salt Dipping Sauce 1T Soy sauce 1T Lemon juice [Directions] 1. Pull the tentacles away from the body of the squid and remove the quill. Cut the tentacles just below the eyes and push the beak out. 2. Rinse the body and remove any remaining innards. Scrub the tentacles to remove the suction cups. Sprinkle a pinch of salt over the outside of the body. 3. In a bowl, prepare 160g of glutinous rice, pre-cooked and cooled and 1 Korean red chili, 1/2 onion, 5 scallions and 30g carrot, all chopped. 4. Blanch 50g of mung bean sprouts for 30 sec over medium-high heat. Remove to cold water. Squeeze out excess water and strain. Blanch the tentacles in the same water for 1 min over medium-high heat. Remove to cold water and strain. 5. Soak 25g of starch noodles. Blanch in the same water for 2 min over medium-high heat. Remove to cold water and strain. 6. Chop the mung bean sprouts, tentacles and starch noodles. Wrap 100g of tofu in a cheesecloth and squeeze out water. 7. Add the prepped ingredients into the bowl and mix. Season with 2t of salt. 8. Put 1T of flour into each squid and shake around to coat the inside. Stuff each squid while avoiding overfilling. Use a long toothpick to close the end. Heat a steamer pot to a rolling boil. 10. Place the stuffed squid into the steamer and steam for 10 min. Let it rest for 10 min before slicing into rings. 11. Serve with the dipping sauce. Ep.3 [K-FOOD] 오징어순대 라이언 셰프가 선보이는 오늘의 K-FOOD는 가을 풍미 가득한 오징어순대이다. 통통하게 살이 오른 제철 오징어에 다진 채소, 찹쌀, 당면 등을 넣어 쪄내면 오징어의 쫄깃한 식감과 부드러운 소가 어우러져 감칠맛이 난다. 여기에 간장과 레몬즙을 1:1 비율로 섞은 소스를 곁들이면 풍미가 한층 더 살아난다. 가을철 별미로 손꼽히는 오징어순대를 집에서도 쉽게 만들어보자. #StuffedSquid #OjingeoSundae #KFOOD #Ryan #1Day1Korea