Ojingeo Soondae (Squid “Sausage”)

Servings: 4

Ingredients

4

each

whole squid (8 inch long body)

4

tablespoons

Flour

Stuffing

1

tablespoon

Flour

1

package (12 ounce)

firm tofu

4

ounces

Daengmyon (Korean sweet potato starch vermicelli)

4

ounces

bean sprouts

1

egg

Seasoning paste

3

each

cloves garlic

2

tablespoons

chopped scallion

2

each

red chili peppers

2

each

green chili peppers

1

tablespoon

toasted sesame seeds

1

tablespoon

Korean Sesame Oil

1/4

teaspoon

black pepper

salt to taste

Dipping Sauce

2

tablespoons

soy sauce

1

tablespoon

rice wine or rice vinegar

1/2

teaspoon

sugar

Procedure

Preparation

Seasoning Paste:

Fine chop or mince the garlic, scallion, and peppers.

Mix the seasoning paste ingredients together and let stand for at least 10 minutes.

Dipping Sauce

Mix dipping sauce and let stand.

Squid

Clean the squid

Good cleaning technique here

Discard head/eyes/stomach but keep the tentacles.

Rinse the tube well, inside and out, with cold water, then drain.

Chop tentacles into small pieces then mix into the seasoning paste.

Put 1 tablespoon flour in each body and shake well.

Lightly shake any loose flour out of the bodies.

Set aside.

Stuffing

Soak Daengmyon noodle in luke warm water until soft, then chop.

Bring a pot of water to a full boil. Add bean sprouts then remove after one minute. Rinse immediately in cold water then drain. Fine chop the bean sprouts.

Mix stuffing ingredients with seasoning paste

Cooking

Bring steamer pot of water to a full boil.

Fill bodies with stuffing (loose fill) Secure open end with skewer, toothpick, or cooking thread.

Place in steamer basket and steam for 30 minutes

Remove from steamer and cool. Cut into 1/2 inch slices.

Serve warm or at room temp with dipping sauce.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (20.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

885.96

Calories From Fat (34%)

301.2

Calories From Protein (34%)

305.52

Calories From Carbohydrates (32%)

279.24

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 34.3g

53%

Saturated Fat 7.81g

39%

Monounsaturated Fat 12.17g

Polyunsaturated Fat 10.68g

Trans Fatty Acids 0g

Cholesterol 937.4mg

312%

Sodium 1648.43mg

69%

Potassium 1392.49mg

40%

Total Carbohydrates 69.61g

23%

Fiber 2.4g

10%

Sugar 5.34g

Net Carbohydrates 67.21g

Protein 73.57g

147%

Vitamin A 744.39IU

15%

Vitamin C 107.12mg

179%

Calcium 250.52mg

25%

Iron 7.94mg

44%

Vitamin E 0.58mg

6%

Vitamin D 4.38IU

1%

Thiamin 0.44mg

29%

Riboflavin 1.8mg

106%

Niacin 10.75mg

54%

Vitamin B6 0.5mg

25%

Folate 108.83mcg

27%

Vitamin B12 4.35mcg

73%

Pantothenic Acid 2.17mg

22%

Vitamin K 29.53mcg

37%

Phosphorus 1048.84mg

105%

Magnesium 191.62mg

48%

Zinc 7.24mg

48%

Copper 7.62mg

381%

Manganese 0.64mg

32%

Selenium 184.52mcg

264%

Alcohol 0g

Caffeine 0mg

Water 384.45g

0%

Leave a Comment

Your email address will not be published. Required fields are marked *