Korean Steamed Stuffed Squid

Name: Korean Steamed Stuffed Squid
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: whole squid 3 ea; glass noodles 80 g; ground pork 180 g; onion 80 g; carrot 50 g; garlic chives 40 g; soy sauce 1.5 tbsp; minced garlic 1 tsp; sesame oil 1 tsp

Quick answer

Total time: 45 min
Level: Hard
Servings: 3 servings
Ingredients: 9

About this dish

Squid bodies are packed with a filling of glass noodles, ground pork and the chopped tentacles, steamed, then left to cool a little before being cut into thick rounds.

Each slice shows a white ring of squid around a dense mosaic of noodles, chives and carrot.

Ingredients

servings

IngredientAmount

whole squid3 ea

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Instructions

6 steps

1

Separate the bodies and tentacles of 3 whole squid, then remove the innards.

Rinse inside each body carefully and pat dry so the filling grips the squid instead of sliding around during steaming.
2

Boil 80 g glass noodles until pliable, rinse in cold water, and cut them short.

Finely mince the squid tentacles and drain off excess moisture so the stuffing stays compact, not watery.
3

Finely chop 80 g onion and 50 g carrot and cut 40 g garlic chives short.

Combine with 180 g ground pork, the prepared noodles, and minced squid tentacles until evenly mixed.
4

Add 1.5 tablespoons soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil.

Fold and press lightly just until seasoned throughout, avoiding an overly wet or pasty filling that can leak.
5

Fill each squid body only about 80 percent full, leaving room for the stuffing to expand as it cooks.

Secure the opening with toothpicks so the filling stays in place and the squid does not burst.
6

Steam over medium-high heat for 15 minutes, then check that the center of the thickest portion of filling has reached 71 C.

Continue steaming if needed, rest for 3 minutes, and cool slightly before slicing.