Ojingeosundae Recipe: Everything You Need to Know About This Iconic Korean Dish

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Discover how to make Ojingeosundae (Stuffed Squid), a beloved Korean delicacy. This authentic Ojingeosundae recipe guides you through preparing this unique dish, where whole squid is artfully stuffed with a savory filling. Learn how to craft this traditional Korean food with precise steps and nutritional insights. This guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring accuracy for your culinary journey.

### History of Ojingeosundae
Ojingeosundae originates from Korea’s coastal areas, particularly Gangwon Province. Traditionally, it was a resourceful dish for fishermen, using fresh squid bodies as natural casings for a mix of vegetables and other ingredients. Unlike animal-intestine-based sundae, Ojingeosundae offers a distinct, tender texture and rich seafood flavor, celebrated as a hearty meal or special occasion dish.

### Ingredients for Ojingeosundae
For an authentic preparation, gather these items:
* Whole Squid (Tong-Ojingeo): 100g (cleaned, body intact)
* Onion (Yangpa): 20g (finely diced)
* Carrot (Danggeun): 20g (finely diced)
* Garlic Chives (Buchu): 20g (chopped; regular chives or green onion tops work as substitutes)
* Nuts (Gyeongwaryu): 20g (finely chopped mixed nuts)
* Firm Tofu (Dubu): 50g (pressed dry)
* Green Onion (Daepa): 10g (minced white/light green parts)
* Garlic (Maneul): 10g (minced)
* Salt (Sogeum): 0.5g
* Starch Powder (Nokmalgaru): 10g (cornstarch or potato starch)
* Korean Rice Wine (Jeongjong): 10g (Mirin or dry sherry substitute)
* Lemon: 10g (juice or zest)
* Ginger (Saenggang): 5g (minced)

### How to Make Ojingeosundae
Follow these steps for a delicious result:

1. **Prepare Squid:** Clean squid, removing innards, beak, and eyes. Keep the body sac intact. Pat dry thoroughly.
2. **Make Filling:** In a bowl, combine diced onion, carrot, chopped chives, nuts, pressed tofu, minced green onion, minced garlic, salt, starch, rice wine, lemon, and minced ginger. Mix well.

3. **Stuff Squid:** Carefully spoon filling into the squid body. Do not overstuff; leave 1-2 cm from the opening. Secure with toothpicks.
4. **Cook:** Steam the stuffed squid for 15-20 minutes until opaque and tender.

5. **Serve:** Let cool slightly. Slice into thick, coin-shaped pieces. Serve immediately with a dipping sauce.

### Nutrition Facts
Based on official MFDS data, a serving of Ojingeosundae provides:
| Nutrient | Amount |
| :———— | :——— |
| Calories | 325.2 kcal |
| Carbohydrates | 28g |
| Protein | 26g |
| Fat | 12g |
| Sodium | 420mg |

### Expert Tips for Perfect Ojingeosundae
* **Prevent Bursting:** My mother always emphasized leaving space when stuffing. Squid shrinks during cooking, and a full casing can burst.
* **Perfect Texture:** Steam at a steady medium heat. High heat toughens squid; low heat results in uneven cooking.
* **Enhance Flavor:** For a richer taste, marinate cleaned squid briefly (10 mins) with a pinch of salt and a splash of rice wine before stuffing.

### Frequently Asked Questions
**Q: What is Ojingeosundae exactly?**
A: Ojingeosundae is a traditional Korean dish where whole squid is stuffed with a savory mixture of vegetables, tofu, and seasonings, then steamed. It’s unique for using squid as its natural casing.

**Q: Can I make the filling ahead of time?**
A: Yes, the filling can be prepared a day in advance and refrigerated. Stuffing and cooking are best done just before serving to ensure optimal freshness and texture.

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