Stuffed Squid [Wife's Cuisine] 

Today’s recipe is inspired by the famous stuffed squid of Sokcho, a city in the Eastern province of Korea. Enjoy the varying colors of the stuffing! Every bite of this chewy, tasty stuffed squid is a delight.
[Stuffed Squid recipe] 2~3 servings
- Ingredients: 3 Squid, 150g Ground pork, 100g Tofu, 1/3 Onion, 1/4 Carrot, 1/2 Red chili, half handful Chive, 1cup Soaked glass noodles(dangmyeon), 1/2 Egg, 1tbsp Starch, 2tbsp Flour
- Seasoning: 1tbsp Oyster sauce, 1tsp Soy sauce, 1/2tbsp Minced garlic, 1tsp Sesame oil, 1/4tsp Salt, Pepper
- Dipping sauce: 2tbsp Soy sauce, 1tbsp Cooking wine, 1/2tbsp Vinegar
[Instructions]
1. Pull the legs of the squids and remove the organs. Wash the inside of the squids and dice the legs.
2. Chop onion, carrot, red pepper and chives into small pieces. Crush the tofu and remove remaining water by squeezing it in a clean cotton sheet. Parboil the soaked glass noodles for about 3 minutes, and then chop it into small pieces as well.
3. Put the minced pork, chopped vegetables and noodles, 1/2 beat egg, starch and spices in a clean bowl. Mix and knead the ingredients to make the stuffing.
4. Remove water inside the squid and coat with flour. Fill the squid with stuffing until it is about 80% full. Thread the entry of the squid with wooden skewer. (Poke the body 3-4 times. It will prevent the squid from ripping, and help fixing the stuffing with the squid.)
5. Cook the stuffed squid for about 15 minutes in a well-heated steamer.
6. When the stuffed squid cools down, cut it into bite-sized pieces. Serve with soy sauce and vinegar sauce (or red chili paste with vinegar). (Try panfrying any leftover squid, after rolling through flour and dipping in beat egg. It will bring out )
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