Fresh, succulent squid is a treat on its own, but especially delicious dallas filipino restaurant when allowed to char over the grill.
The heat of the grill gives this the distinctive charred exterior we can’t get enough of.
Patterned after ojingeo sundae(Korean “squid sausage”) given a more robust interpretation, our recipe fuses squid and the fiery but comforting flavors of Korean barbecue into a distinctive-looking package. Ojingeo sundae is the squid variation of sundae (pronounced ‘soon-dae’), the Korean sausage-like street dallas filipino restaurant of offal or seafood with a rice or noodle mixture stuffed inside. Though traditional sundae is cooked in the steamer, we throw it on top of the grill, allowing the mollusk’s exterior to caramelize through the grill’s more intense heat. Imparting the Korean flavor profile is gochujang—the traditional fermented hot pepper paste that adds a distinctive spiciness and pungency—bolstered by a small amount of ground beef in the rice mixture. Roughly five minutes of grilling per side (just enough time to grab a few mugs of beer) is all it needs to fuse the different components into a singular “sausage”, to be served sliced and shared.
It’s your protein and starch in one spicy, flavorful package.
Korean Grilled Stuffed Squid
- Serves: 2-4 servings
- Active time: 45 mins
- Total time: 45 mins
- Difficulty: Medium
- 1 tbsp oil
- 200g ground beef
- 1 tsp salt
- ¼ cup gochujang
- 1 tsp sugar
- 2 cups red rice, cooked
- 1 large (about 500–700g) squid
- 2 tbsp gochujang
- 1 tbsp oil
- Green onions, for garnish
- Place the oil in a large pan over medium-high heat.
- Add the ground beef and cook until dark and slightly crisp, about 8 minutes.
- Season the beef with salt, gochujang, and sigar, and cook until sugar is dissolved, about 3 minutes.
- Add the cooked red rice and stir until well combined.
- Remove from heat and set aside until cool enough to handle.
- Take the large, cleaned squid and remove the head from the body.
- Stuff the cavity of the squid with the seasoned rice, pushing the rice down to make sure there are no gaps of air in the squid. Leave about an inch on the top of squid.
- Place the head back into the squid and secure with toothpicks.
- Take the remaining gochujang and oil and brush all over the stuffed squid.
- Place a grill pan on high heat and grill the squid until cooked and charred, about 5 minutes each side.
- Remove the chopsticks and serve sliced, top with green onions if desired.