Kim Dae-seok's Whole Squid Steamed

Name: Kim Dae-seok's Whole Squid Steamed
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: squid 2 pieces; sea salt 1/2 tablespoon (for cleaning squid tentacles); vinegar 1/2 tablespoon (to remove fishy odor)

A moist and chewy whole squid steamed using only the squid's own moisture, maximizing its natural sweetness and umami flavor

15 min Difficulty Easy Meat & mains

Main ingredients

squid

Ingredients needed 2 servings

squid 2 pieces

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squid

Sung Si-kyung's Steamed Squid

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sea salt 1/2 tablespoon (for cleaning squid tentacles)

vinegar 1/2 tablespoon (to remove fishy odor)

Recipe

Insert a spoon deep into the inner side of the squid’s body where the bone is located, scraping out the internal organs cleanly and separating them.
Remove the squid tentacles from the body, then make small cuts to clean out the mouth and eyes thoroughly.
Sprinkle sea salt generously onto the suckers of the tentacles and rub them repeatedly with your hands to thoroughly clean off impurities.
After rinsing the squid body and tentacles thoroughly, evenly coat them with 1/2 tablespoon of vinegar to completely eliminate any remaining fishy odor.
Place the squid in a pot without adding any water, cover tightly, and steam over medium-high heat for 2 minutes.
Open the lid, flip the squid over, then close the lid again and steam for an additional 1 minute.
Turn off the gas, keep the lid closed, and let it rest for about 20 seconds to allow the inside to remain moist and fully cooked.
Let the steamed squid cool slightly, slice it into thick, bite-sized pieces, and serve with dipping sauce to complete.

Remove the internal organs, eyes, and teeth, then rub the tentacle suckers with sea salt to clean them thoroughly.
Apply vinegar to the surface to eliminate fishy odor, then steam the squid, covered, over medium-high heat for a total of 3 minutes—front and back.
Turn off the heat, let it rest for 20 seconds, then cool slightly before slicing thickly.

Cooking tips

Boiling the squid in water causes its delicious components to leach out, so it must be steamed using only its own moisture to preserve its deep, authentic flavor.
Rubbing the suckers with sea salt ensures that trapped debris and sticky residues are thoroughly cleaned away.
Simply applying 1/2 tablespoon of vinegar lightly to the surface just before steaming is enough to effectively eliminate fishy odors.
Letting the squid rest for about 20 seconds after turning off the heat prevents the flesh from shrinking and maximizes its soft, chewy texture.

Recommended for

Those who want to fully enjoy the chewy and tender texture of squid.
People who felt disappointed by the bland taste of boiled squid sashimi.
Anyone looking to make a light, satisfying beer snack with a simple cooking method.

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Kim Dae-seok's Whole Squid Steamed

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Ingredients needed 🛒2 servings

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Main ingredients

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Ingredients needed 2 servings

Recipe

Cooking tips

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