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Loading...A beloved Korean specialty featuring tender squid tubes packed with a savory mixture of glass noodles, kimchi, vegetables, and minced pork. Once steamed, the squid is sliced into thick rounds revealing the colorful filling, then served chilled or warm with a tangy-spicy dipping sauce.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 4 gSugar
- 26 gProtein
- 780 mgSodium
- 520 mgPotassium
- 85 mgCalcium
- 2.8 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the squid and filling
- 4 medium whole squid (about 200 g each), cleaned with tentacles reserved
- 60 g cellophane (glass) noodles, soaked in warm water 15 minutes and cut into 4 cm lengths
- 1/2 cup glutinous rice, soaked 30 minutes and drained
- 150 g ground pork or finely diced pork belly
- 1 cup napa cabbage kimchi, squeezed dry and chopped
- 1/2 small onion, finely diced
- 1 small carrot, finely diced
- 2 garlic cloves, minced, 1 tsp minced ginger
- 2 Tbsp soy sauce, 1 Tbsp sesame oil, 1/2 tsp black pepper, 1/4 tsp salt
- 1 Tbsp toasted sesame seeds, 2 chopped scallions
For the dipping sauce (cho-ganjang)
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp sugar, 1 tsp toasted sesame seeds
- 1 tsp Korean mustard (yeonyeomuchim) or English mustard
- 1 tsp water to loosen, sliced chili to taste
Directions
- Prepare the squid: rinse the tubes and tentacles under cold water, peel off any speckled skin, and pat dry. Keep the bodies whole; set tentacles aside, finely chopped.
- Make the filling: in a bowl combine glutinous rice, drained noodles, pork, kimchi, onion, carrot, garlic, ginger, scallions, soy sauce, sesame oil, salt, pepper, and sesame seeds. Mix by hand until the mixture becomes slightly sticky, about 2 minutes.
- Stuff the squid loosely, filling each tube about two-thirds full so it has room to expand during cooking. Over-stuffing will cause bursting. Secure each opening with a toothpick or two.
- Place the stuffed squid in a steamer basket over simmering water. Cover and steam over medium heat for 25 to 30 minutes, or until the squid is firm and the rice is tender when pierced.
- Transfer the squid to a plate, discard the toothpicks, and let cool at least 10 minutes so the filling sets. For cleaner slicing, chill in the refrigerator 30 minutes or until completely cold.
- While the squid cools, whisk together all dipping sauce ingredients in a small bowl until the sugar dissolves and the sauce is smooth.
- Using a sharp knife, slice the stuffed squid into 1.5 cm rounds, wiping the blade between cuts. Arrange on a platter.
- Serve the slices with the dipping sauce on the side, plus extra sliced chili and fresh lettuce leaves for wrapping if desired.
Cook’s Notes
- Do not overstuff the squid or it will burst during steaming; the rice and noodles will expand as they cook.
- Chilling the cooked squid before slicing makes it much easier to get clean, photo-worthy rounds that hold their shape.
- For a deeper color and slightly nutty aroma, brush the outside of the squid lightly with soy sauce mixed with a pinch of sugar before the last 5 minutes of steaming.
- Swap glutinous rice with cooked short-grain rice if you want a looser, less chewy filling.
- Leftover stuffed squid keeps refrigerated up to 2 days and is excellent pan-fried in a little oil until lightly crisp on both sides.
