Korean Stuffed Squid Recipe
Joo Won's Korean stuffed squid recipe is filled with pork mince, shiitake mushrooms and glass noodles and served with two flavourful dipping sauces.
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Cooking tools:
- Steamer basket
- Stove
- Pot
- Wooden spoon
- Mixing bowl
- Skewer
- Toothpick
- Chef's knife
- Cutting board
- Colander
- Dipping bowl
- Serving platter
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
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