Korean Stuffed Squid Recipe - Great British Chefs

Ingredients

• 2 squid, approx. 20cm long each
• 10g of plain flour, for dusting
• 100g of pork mince
• 20g of dried glass noodles, specifically Korean sweet potato starch noodles called dang-myun
• 30g of shiitake mushrooms, known as pyogo in Korea
• 20g of carrots
• 50g of onion
• 3 garlic cloves
• 3g of ginger
• 15g of light soy sauce
• 1 egg
• 1 handful of chopped chives
• salt
• 15g of Korean apple vinegar, or rice wine vinegar
• 1 tsp gochugaru, (Korean chilli flakes)
• 1 bird's eye chilli, finely sliced
• 1 spring onion, finely sliced
• 30g of gochujang
• 10g of Korean plum extract syrup
• 5g of rice wine vinegar
• 1 pinch of sesame seeds
• 1 pink radish, ideally a red meat radish (also known as a watermelon radish), sliced into discs
• herbs, such as coriander, perilla and shiso