Servings: 4
Ingredients
|
4 |
each |
whole squid (8 inch long body) |
|
4 |
tablespoons |
Flour |
|
Stuffing |
||
|
1 |
tablespoon |
Flour |
|
1 |
package (12 ounces) |
firm tofu |
|
4 |
ounces |
Daengmyon (Korean sweet potato starch vermicelli) |
|
4 |
ounces |
bean sprouts |
|
1 |
egg |
|
|
Seasoning paste |
||
|
3 |
each |
cloves garlic |
|
2 |
tablespoons |
chopped scallion |
|
2 |
each |
red chili peppers |
|
2 |
each |
green chili peppers |
|
1 |
tablespoon |
toasted sesame seeds |
|
1 |
tablespoon |
Korean Sesame Oil |
|
1/4 |
teaspoon |
black pepper |
|
salt to taste |
||
|
Dipping Sauce |
||
|
2 |
tablespoons |
soy sauce |
|
1 |
tablespoon |
rice wine or rice vinegar |
|
1/2 |
teaspoon |
sugar |
Procedure
Preparation
Seasoning Paste:
Fine chop or mince the garlic, scallion, and peppers.
Mix the seasoning paste ingredients together and let stand for at least 10 minutes.
Dipping Sauce
Mix dipping sauce and let stand.
Squid
Clean the squid
Good cleaning technique here
Discard head/eyes/stomach but keep the tentacles.
Rinse the tube well, inside and out, with cold water, then drain.
Chop tentacles into small pieces then mix into the seasoning paste.
Put 1 tablespoon flour in each body and shake well.
Lightly shake any loose flour out of the bodies.
Set aside.
Stuffing
Soak Daengmyon noodle in lukewarm water until soft, then chop.
Bring a pot of water to a full boil. Add bean sprouts then remove after one minute. Rinse immediately in cold water then drain. Fine chop the bean sprouts.
Mix stuffing ingredients with the seasoning paste
Cooking
Bring steamer pot of water to a full boil.
Fill bodies with stuffing (loose fill) Secure open end with a skewer, toothpick, or cooking thread.
Place in the steamer basket and steam for 30 minutes
Remove from steamer and cool. Cut into 1/2 inch slices.
Serve warm or at room temp with dipping sauce.