Stuffed Squid recipe - ingredients, nutrition and when to eat it
This dish is made by stuffing squid tubes with tofu, glass noodles, and vegetables, then steaming them.
This dish is made by stuffing squid tubes with tofu, glass noodles, and vegetables, then steaming them. The mild filling pairs well with chewy squid, making it great as a dinner side dish or a light drinking snack.
Seafood · 45 minutes to cook
Nutrition (per 860.3g serving): 408.2 kcal · protein 43.5g · carbohydrate 24.6g · fat 12g · sodium 1648.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the squid tubes thoroughly so the filling won’t slide around as easily.
Tips: The filling should hold together when pressed, but don’t pack it too tightly or the squid may burst while steaming.
Tips: The filling may run out if you slice the squid right away, so let it cool for about five minutes before cutting.
Tips: Serve it with cho-gochujang or a soy sauce dip mixed with a little vinegar for a bright, refreshing flavor.
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Ingredients (1 serving)
- Squid — 180 g
- Tofu — 60 g
- Glass noodles — 20 g
- Egg — 0.5 pc
- Garlic chives — 20 g
- Onion — 25 g
- Carrot — 15 g
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 1 pinch
- Water — 500 ml