Ojinguh Jangdduk Gui (Stuffed Squid Rings)
Ojinguh (squid) is eaten in many parts of the world. Some people like it and some people don’t; I like them and here is one of the ways eating. When you are entertaining, you can cook this as an appetizer or side dish. It doesn’t take very long once you get all the ingredients ready. One Cooking tip: Don’t overstuff the ring, otherwise it will boil over the ring, which I did at first.
- 1 fresh squid (ojinguh 오징어), about 10 oz
- 5-6 sheets of perilla leaves (kkaennip 깻잎)
- 2 stalks green onion
- ¾ tbsp of soy bean paste (doenjang 된장)
- 2-3 green chili peppers of Korean green pepper (putgochu 풋고추)
- 2-3 red chili peppers or ½ small red bell pepper
- 4 tbsp frying mix (I use Ottogi brand), or you can substitute flour (twigim garu 튀김 가루)
- 1 egg
- 1 tsp of sesame oil
- dash black pepper
- 1 tsp sesame powder (kaesogum 깨소금)
- vegetable oil for frying
- Buy a fresh squid (ojinguh 오징어) from a Korean/Asian market and ask to clean out the inside, but don’t cut the belly open. Peel off the skin yourself.
- Bring a half pot of water to a rapid boil, and dunk in the octopus and the arms along with head. Quickly turn it around once and take it out. Cool the round trunk, then cut the trunk into about ¼” thick rings. Cut the arms and head into a small pieces – almost chopped. Set aside.
- Cut perilla leaves (kkaennip 깻잎) and green onion into thin slices, then into small pieces. Also cut peppers into a small pieces.
- In a bowl, put doenjang (soy bean paste), frying mix, egg, sesame oil, black pepper and sesame powder. Mix well and taste the batter to see if it needs more soy bean paste or a dash salt. Add the chopped vegetables and put ½ of the chopped arms and head part into the batter.
- Heat a frying pan, put enough oil to cover the surface, lower the heat and put the rings in the frying pan and stuff the ring with the batter – don’t overstuff the rings because the batter will somewhat expand. Fry one side for 2-3 minutes or until it gets brown on the bottom, turn it over and fry for 2-3 min or until it gets brown at the bottom again.
- Put ½ of the chopped arms/head into the remaining batter, mix and fry into small pancakes. You can serve these with the rings or separately.
Serving Size: 3-4
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Preparation Time: 30 minutes