Fresh, succulent squid is a treat on its own, but stuffed with marinated and minced pork, you will get a Korean style main full of heat, nuttiness, a touch of sweetness.
Ingredients
3 EA squids
1 OZ / 25 G carrots
1 OZ / 25 G yellow onions
1 OZ / 25 G spring onion
1 OZ / 25 G glass noodles
2 OZ / 50 G tofu
2 OZ / 50 G minced pork
2 TSP soy sauce
1 TSP sugar
1 TSP black pepper
1 TSP sesame oil
1.5 TSP white wine
1.5 TSP flour
1 TBSP mirin (Korean rice wine)
17.5 OZ / 500 ML boiling water
Directions
Remove the squid head from the body by pulling the tail. Pull the cartilage from the body tube. Dry it with kitchen towel.
Peel and roughly cut the carrot and yellow onion. Trim the spring onion and add the roughly chopped parts to the mixing bowl. Chop for 8 seconds / speed 10.
Soak glass noodles in water in a separate bowl (or follow the instruction on the package). Cut it into 5 cm pieces and add it to the mixing bowl. Chop for 5 seconds / speed 10.
Add tofu and minced pork into the mixing bowl. Add soy sauce, sugar, black pepper, sesame oil, wine, flour to the mixing bowl. Mix the ingredients for 20 seconds / speed 1.
Stuff each squid with the prepared filling. Do not over fill, leave enough room for the squid to contract.
Clean the bowl and fill it with water. Place the squid in the deep steaming tray and steam it for 20 minutes.
Slice the squid and serve immediately. Enjoy your dish!
If you have left over filling roll out to balls and steam along.
