No, not the kind with whipped cream and a cherry on-top...
Sundae (soon-day) is a traditional Korean sausage. Usually a blood sausage, it can also be something stuffed in tubular form. Unlike many of the recipes I post, I know this one isn't for everyone. First off, not everyone likes squid and even I'll admit that this is a little more complicated that some people might want to attempt. That being said, if you have the time and the desire to try it out, I know you'll love it.
I’ve adapted this recipe from a couple of places. The main recipe is from ZenKimchi.com from the contributor ShinShine. The rest of the recipe came from a Korean food show called Tasty Road (if you get the cable channel MNET, I highly recommend you watch it), and some past squid experiences – that sounds way more sorted than it actually is, by the way.
I had no difficulty digesting this, although if you were to overcook it, it would become tire-rubber and inedible. If you’ve had any kind of gastric surgery – and depending on which one you’ve had – you might not be able tolerate squid at all so be careful. Thankfully, this wasn’t a problem for me. I’ll be making this again for family in the coming weeks and I can only hope they flip over it the way we did.
One more note, before I made this I had no idea how to clean a squid. But if you’re interested in buying them fresh and not pre-cleaned, this is an excellent video showing you how. “How to Clean a Squid”
- 4-6 large squid or cuttlefish approximately 6-8″ long
- 4 large Shitake mushrooms, stems removed, finely diced
- 1 small onion, finely diced
- 3 garlic or flowering chives, finely chopped (if you can’t find either, substitute with regular chives, approx. 2 tbs)
- 1/2 cup firm tofu, squeezed well and either finely diced, or crumbled by hand
- 2 cloves of garlic, finely chopped or grated
- 1/2 red chili, finely chopped (use gloves for this! And if you want it spicier, use the whole thing)
- 1/4 cup cooked, chopped, glass noodles (you can use rice noodles, too)
- Salt (salt this just a bit more than you think you should)
- Tentacles from the squid, finely chopped
- 1/2 cup ground beef
- Flour or Cornstarch
- Cooking oil
- Make sure your squid are patted dry inside and out. Mix the tofu and vegetables together, season and taste. Remember, it should be a just slightly salty. When you steam these later, a lot of the liquid from the filling & squid, and therefore the seasoning, too, will seep out. Add the beef and the tentacles, mix well.
- Take a spoonful of the flour or cornstarch and put it in the squid cavity. Shake it so that cavity is as well coated as it can be, then dump the excess. This step will help the filling stay in place when you slice it later. Now stuff the squid 2/3 full. As they cook, the squid will shrink. If you over-stuff, the squid will tear during the cooking process and the filling will spill out. Using a toothpick or two, pierce the flesh and seal the squid shut.
Dipping Sauce for Squid Sundae
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon finely sliced fresh ginger
- 1/2 teaspoon sugar
- In a small bowl, gently crush the sesame seeds with the back of a spoon. You don’t want a paste; just crush them slightly to release the oil. (You can do this with a mortar and pestle if you have one)
- Add the sugar, ginger, soy, and vinegar. Mix until sugar has dissolved, serve alongside squid sundae.