learn, make, eat, repeat
Stuffed Squid
“순대 (Soon-dae)” usually refers to pork blood sausage mixed with various ingredients such as glass noodles, sticky rice, veggies, etc. and wrapped in intestines. Today, we’re going to make a unique style of soondae – it’s wrapped in squid! When my mom told me she’s making this dish for me, I felt so loved because I know the work & effort that goes into this dish T_T. But if y’all went through the troubles of following the kimchi recipe, you’ll be totally fine following this one! Good Luck~
@hoemgirl Stuffed Squid by mama kim! | she’s been coming up with content ideas on her own late its so cute @bloomnu 😭 #koreanfoodrecipe #koreanfood #homecooking #mukbang #squid ♬ original sound - Sarah 호정 Kim
Shall we get started?
Ingredients (per 1 squid tube):
- 1 gutted and cleaned squid tube
- 1 cup cooked, chopped glass noodle
- 1 TBSP minced garlic
- ½ cup crumbled tofu
- ½ cup carrot
- ½ cup zucchini
- ½ cup green onion
- ½ TBSP salt
- 1 TBSP sesame oil
- 1 TBSP Korean pancake mix
- ½ TBSP potato starch
- 1 egg
- Flour
- Egg wash
- Cho gochujang sauce (Mixture of Korean chili paste (Gochujang), vinegar, sugar, sesame seeds)
How to Make:
- 1. Prepare a squid tube that is gutted and cleaned. You can easily get this from any Asian market!
- 2. Lightly boil the squid tube so that the outer layer is slightly cooked.
- 3. Let’s make our stuffing! Combine these ingredients all together in a bowl – glass noodles, garlic, tofu, carrot, zucchini, green onion, salt, sesame oil, Korean pancake mix, potato starch, and egg.
- 4. Stuff the squid tube with the stuffing. Then, seal it with wooden toothpicks so that the stuffing does not spill out while steaming.
- 5. Put water in a pot and set up a steamer. Boil water.
- 6. Once water comes to a boil, add the stuffed squid in the steamer and put on a lid. Poke some holes on the outside of the squid with a toothpick while it’s getting steamed.
- 7. Steam for about 10 minutes or until the squid color turns opaque.
- 8. Slice it in desired thickness. I prefer it to be 1-1.5 cm thick!
- 9. Coat each piece with flour and egg wash. Fry them on a heated, oil-coated pan.
- 10. Eat it with a sauce of your choice such as lemon juice, soy sauce, etc. My go-to is chogochujang (gochujang 1 TBSP, vinegar 1 TBSP, and sugar 1 TBSP).
- 11. ENJOY!
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