Ojingeo-sundae — Squid Stuffed with Rice and Vegetables (오징어순대)

East coast Gangwon province — Sokcho and surrounding coastal towns; ojingeo-sundae is part of the Sokcho street food culture that also features mayonnaise-seasoned squid dishes and dried seafood markets

Ojingeo-sundae (오징어순대) is a specialty of the coastal regions — most notably Sokcho and the Gangwon coast — where whole squid tubes replace the pig intestine casing of standard sundae. The squid tube is cleaned, the tentacles reserved, then stuffed tightly with a mixture of glutinous rice, glass noodles, mung bean sprouts, and sesame-seasoned vegetables before being sewn shut (or toothpick-sealed) and steamed until the squid cooks and the filling sets. When sliced, the cross-section reveals a ring of orange-pink squid casing around the filling — visually dramatic and texturally dual: the chew of the squid against the soft, fragrant filling.

• Italian seppie ripiene (stuffed squid braised in tomato); Greek kalamari yemista (stuffed squid with rice and herbs); all use the squid tube as a natural edible casing for a grain-and-vegetable filling

Served sliced in rounds, arranged cut-face-up to show the filling ring. Dipped in cho-ganjang or light doenjang-salt mixture. Often sold as street food at Sokcho market, sliced to order.