Photo: Korea Ministry of Food and Drug Safety

Squid Bean Sundae (Ojingeo Kong Sundae)

Name: Squid Bean Sundae (Ojingeo Kong Sundae)
Cuisine: South Korea
Ingredients: 220 g squid, 1 (220g); 30 g corn; 50 g oat rice; 20 g kidney beans; 20 g carrot; 20 g mini bell peppers; 20 g green bell pepper; 10 g green onion; 25 g onion; 25 g curry powder; 1 g white pepper; 5 g minced garlic; 15 g sesame oil; 15 g flour; 15 g lemon juice

오징어콩순대

Main dish · Grilled

MainsCourse

214kcal · per serving

Not spicySpice

No pork

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Recipe

Squid Bean Sundae (Ojingeo Kong Sundae)

Not spicyNo porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

squid, 1오징어 1마리(220g)
220 g
corn옥수수
30 g
oat rice귀리밥
50 g
kidney beans강낭콩
20 g
carrot당근
20 g
mini bell peppers미니파프리카
20 g
green bell pepper피망
20 g
green onion대파
10 g
onion양파
25 g
curry powder카레가루
25 g
white pepper흰후추
1 g
minced garlic다진마늘
5 g
sesame oil참기름
15 g
flour밀가루
15 g
lemon juice레몬즙
15 g

Nutrition per serving

214kcal

25gCarbs

17.9gProtein

4.7gFat

295.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the innards from the squid and wash it clean under running water. Finely chop the tentacles and sprinkle lightly with lemon juice.
Boil the kidney beans first.
Finely chop the green bell pepper, carrot, onion, green onion, and bell peppers.
Lightly stir-fry the chopped squid tentacles with the minced garlic.
In a bowl, put the oat rice, add the curry powder, and mix in all the ingredients to make the filling.
Coat the inside of the squid with flour, stuff it with the filling, and grill it in a pan.

💡 TipCurry powder is used instead of salt to boost flavor, and oats and kidney beans improve the texture.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.