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Squid Five-Grain Rice Sundae

Photo: Korea Ministry of Food and Drug Safety

South Korea

Squid Five-Grain Rice Sundae

오징어오곡밥순대

Side dish · Steamed

Side dishesCourse
105kcal · per serving
3/5Spice
No pork
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Recipe

Squid Five-Grain Rice Sundae

🌶 Spicy 3/5No porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • Main ingredient: squid주재료: 오징어
  • five-grain rice (ogokbap)오곡밥
  • blanched chwinamul (aster greens)데친 취나물
  • soy sauce간장
  • minced garlic다진 마늘
  • black pepper후추
  • sesame oil 1 Sauce: blanched and minced chwinamul참기름 1 소스: 데쳐서 다진 취나물
  • Cheongyang chili pepper청양고추
  • soy sauce간장
  • sesame oil참기름
  • sugar설탕
  • minced garlic다진 마늘
  • doenjang (soybean paste)된장
    ↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets

Nutrition per serving

105kcal
12.5gCarbs
7.8gProtein
2.6gFat
617.2mgSodium

Steps

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

  1. Detach the squid legs, remove the innards and eyes, and squeeze the moisture out of the blanched chwinamul and mince it.
  2. Mix the minced chwinamul, soy sauce, garlic, black pepper, and sesame oil evenly into the five-grain rice.
  3. Stuff the seasoned rice into the squid body and secure the end with a toothpick.
  4. Put the squid in a steamer with rising steam and steam for 3 minutes.
  5. Mix the sauce ingredients to make a chwinamul doenjang sauce.
  6. Slice the steamed squid sundae, place on a plate, and serve with the sauce.
💡 TipIf you have leftover chwinamul, just mince it without extra seasoning and use it as a sundae filling. Other greens such as dried radish greens (siraegi) also taste good in place of chwinamul. Leave some room when stuffing the squid so the filling does not burst out when steamed.

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.

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