Ttukdak Hyung's All-purpose Batter Squid Sundae
A Sokcho-style squid sundae made by stuffing squid tubes with a mixture of minced squid legs and all-purpose meat batter, then slicing and coating with egg wash before pan-frying.
Ingredients needed 3 servings
Recipe
Cooking tips
- Stuff the squid tubes only 80-90% full, as overstuffing may cause them to burst when slicing or frying.
- Dusting the inside of the tubes with flour beforehand prevents the filling from separating from the squid skin when the squid shrinks during cooking.
- Cover the pan with a lid while cooking over low heat to ensure even cooking without burning the outside.
Recommended for
- Those who want to enjoy the taste of squid sundae from their Sokcho trip at home in generous portions.
- Those looking for a special pancake dish that can stand as the main event on the table, instead of ordinary fish or meat pancakes.
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