Ocean Treasure Stuffed Squid with Pork and Glass Noodles
Whole squid tubes packed with a savory filling of seasoned ground pork, glass noodles, and aromatic vegetables, then gently braised in a soy-based sauce until fork-tender. Sliced into beautiful pinwheel rounds, each bite reveals the mosaic of filling encased in delicate, tender squid.
Ingredients
- 4 whole squid tubes (about 6-7 inches each), cleaned with tentacles reserved
- 6 oz ground pork
- 1 oz dried sweet potato glass noodles (dangmyeon), soaked and cut into 2-inch pieces
- 1/2 block (7 oz) firm tofu, crumbled and squeezed dry
+ 12 more ingredients
Instructions
Soak the glass noodles in warm water for 15 minutes until pliable, then drain and cut into short 2-inch pieces with scissors.
Finely chop the reserved squid tentacles. In a large bowl, combine the chopped tentacles, ground pork, crumbled tofu, soaked noodles, diced carrot, green onions, garlic, beaten egg, 1 tablespoon soy sauce, sesame oil, and black pepper. Mix thoroughly with your hands.
Stuff each squid tube about three-quarters full with the filling mixture, leaving room for the noodles to expand. Secure the open end with a toothpick or tie with kitchen twine.
Prepare the braising liquid by combining 3 tablespoons soy sauce, sugar, rice wine, and water in a wide, deep skillet or braising pan.
Place the stuffed squid in the pan in a single layer and bring the liquid to a gentle boil over medium heat. Reduce to medium-low, cover, and braise for 15-18 minutes, turning the squid halfway through.
Remove the lid and increase heat to medium. Continue cooking for 5-7 minutes, basting the squid with the sauce as it reduces and glazes.
Let the squid rest for 3-4 minutes, then remove the toothpicks and slice into 3/4-inch thick rounds. Arrange on a platter and spoon the remaining sauce over the top.
Nutrition Estimate
Per serving • Estimated by Blinner AI