Chewy and Delicious Stuffed Squid Jeon
The Best for Housewarming Parties & Drinking Snacks! A Fantastic Combination of Stuffed Squid and Jeon, Squid Jeon Recipe
Taste the flavors of Sokcho right at home! Introducing a recipe for Stuffed Squid Jeon, where tender squid is filled generously and pan-fried. Its savory taste and chewy texture make it perfect for entertaining guests or as a special drink accompaniment. Experience the sensation of enjoying Sokcho’s famous stuffed squid without leaving your house! For more recipes, search for ‘Ajji Dajji’ on YouTube.
Ingredients
- 1 squid
- 1 handful of glass noodles (approx. 50g)
- Chives, to taste (approx. 50g)
- 1/2 block of firm tofu (approx. 150g)
- 3 eggs
- 1 tsp minced garlic
- 3-4 Tbsp potato starch
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
Glass noodles are essential for stuffed squid! Soak the glass noodles in water beforehand, then thinly slice them. This will add a pleasant chewy texture.
Step 2
Wash the fresh chives thoroughly, drain them, and finely chop them into about 1cm pieces. They will add a wonderful aroma.
Step 3
Wrap the tofu in paper towels to squeeze out excess moisture. Then, use the back of a knife or a fork to mash it smoothly until there are no lumps. This forms the base of the savory filling.
Step 4
To mince the garlic, press it down with the back of a knife. This mellows the sharp flavor while enhancing its aroma, making it even better. It helps to elevate the flavors of all the ingredients.
Step 5
Clean the squid, remove the innards completely, and meticulously clean the sucker side of the tentacles. The body will be used to hold the stuffing, and the tentacles can be finely chopped for added texture.
Step 6
In a large bowl, combine the mashed tofu, sliced glass noodles and chives, minced garlic, and 1 egg. Season with a pinch of pepper and salt to taste. Gently mix and knead the ingredients with your hands until well combined.
Step 7
Cut the squid body into segments about 2-3 cm in length, ensuring they are wide enough to hold the stuffing. These will serve as the outer casing for the stuffed squid.
Step 8
Place a generous amount of potato starch into a large plastic bag. Add the cut squid pieces and shake the bag to coat the squid evenly with starch. Shake, shake! Lightly tap off any excess starch.
Step 9
In a separate bowl, whisk the remaining 2 eggs with a pinch of salt to create a smooth egg wash. This will be used to coat the stuffed squid before frying.
Step 10
Heat a generous amount of cooking oil in a pan. Dip the starch-coated squid pieces into the egg wash and pan-fry them until golden brown on both sides. Once the squid is partially cooked, add a spoonful of the prepared filling and carefully fold the squid to enclose the filling. Cook slowly over medium-low heat to ensure the filling cooks through without burning the squid.
Step 11
Enjoy the freshly pan-fried, warm Stuffed Squid Jeon with some Korean rice wine (makgeolli)! You’ll feel like you’re by the sea in Sokcho, Gangwon Province. This special delicacy is easy to make at home, so give it a try!
