Kim Dae-seok's Squid and Perilla Seed Rolls

Name: Kim Dae-seok's Squid and Perilla Seed Rolls
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: squid 1 whole; perilla seeds 200g; sea salt 0.5 tablespoon; mirin 2 tablespoons; flour 1 tablespoon (for washing); spicy gochujang to taste

A healthy, refreshing dish featuring crisp perilla seeds briefly blanched and tender squid steamed to perfection, rolled together and dipped in spicy gochujang sauce.

15 min Difficulty Easy side dish

Main ingredients

squidperilla seedsspicy gochujang

Ingredients needed 2 servings

squid 1 whole

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squid perilla seeds spicy gochujang

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perilla seeds 200g

sea salt 0.5 tablespoon

mirin 2 tablespoons

flour 1 tablespoon (for washing)

spicy gochujang to taste

Recipe

Bring water to a boil in a pot and add sea salt 0.5 tablespoon and mirin 2 tablespoons.
Add flour 1 tablespoon, then place washed perilla seeds 200g into the boiling water and blanch for exactly 15 seconds.
Immediately transfer the blanched perilla seeds to cold water to cool down, then rinse thoroughly under running water and squeeze out all moisture.
Leave a small amount of water in the pot, remove the rest, then place the whole squid 1 piece inside and cover tightly. Steam over high heat for 2 minutes, then let it cool.
Pull the cooled perilla seeds and slice them straight into even pieces about 12cm long, cutting the wider end in half.
Cut the cooled squid body in half lengthwise, then slice crosswise every 1.5cm. Make a slit down the center of each squid leg and open them flat one by one.
Place the squid body on top of the flattened perilla seed, roll tightly, secure with a knot, arrange on a plate, and garnish with the opened squid legs to finish.

Boil water with salt and mirin, blanch perilla seeds for 15 seconds, then rinse under cold water.
Leave a small amount of water in the pot, place the squid inside, cover, and steam for 2 minutes.
Slice perilla seeds and squid into bite-sized pieces, then roll squid tightly in perilla seed sheets and serve.

Cooking tips

Do not over-blanch the perilla seeds—keeping them for only 15 seconds preserves their crisp texture.
Steaming the squid with the lid closed instead of boiling prevents loss of flavor and moisture, keeping it firm and juicy.
Adding flour while rinsing the perilla seeds helps effectively remove its characteristic fishy odor and impurities.

Recommended for

Those who enjoy a unique combination of chewy squid and crunchy perilla seeds.
People looking for a simple, healthy seafood dish enjoyed with spicy gochujang.
Those seeking a clean, satisfying meal for dinner or as a light appetizer.

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