Remove the internal organs, bones, mouth, and suction cups of squid and wash them thoroughly under running water. Squid should be elastic, transparent, and glossy.

Wash perilla leaves and red peppers in running water and chop them into small pieces. After peeling and washing carrots, garlic, and chives, chop carrots, chop garlic, and chop chives. Cut the legs of the squid into small pieces.

Remove the skin of the potatoes and wash them in running water.

Grind the potatoes on a grater and squeeze the moisture with a cloth.

Drain the top water from the potatoes and mix in the white sediment and drained potatoes.

Add perilla leaves, red pepper, chives, carrots, minced garlic, squid legs, salt and sesame oil to the potatoes and mix them evenly to make squid sundae filling. Squid sundae usually contains meat, but this time we used potatoes from rural homes instead of meat.

Pour flour on the inside of the squid and shake it off and fill it with squid sundae filling. At this time, you should not steam the beef with a full filling. The squid may shrink and burst, so fill the squid filling with 70 to 80% of the filling. Please insert the opening of the squid with a toothpick.

Steam the squid sundae in a steaming steamer for about 15 minutes.