whole squid (8 inch long body)
package (12 ounce)
Daengmyon (Korean sweet potato starch vermicelli)
red chili peppers
green chili peppers
toasted sesame seeds
Korean Sesame Oil
salt to taste
rice wine or rice vinegar
Fine chop or mince the garlic, scallion, and peppers.
Mix the seasoning paste ingredients together and let stand for at least 10 minutes.
Mix dipping sauce and let stand.
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.
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
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.