Squid Sausage

Squid sausage is a very original sausage very popular in Korea.

Instructions

1. Clean the squids. Discard head/eyes/stomach but keep the tentacles. Rinse the tube well, inside and out, with cold water, then drain. Put 1 teaspoon of flour inside squid body and shake well to coat the inside. Shake any loose flour out of the body tubes. Set aside.
2. Soak noodles in water for 30 minutes. Cook noodles in a boiling water for 3 minutes. Rinse in cold water and drain. Place noodles in a bowl and cut finely with scissors. Boil bean sprouts for 1 minute. Remove, rinse with cold water and drain.
3. Chop tentacles into small pieces then mix into the seasoning paste. Seasoning Paste: Garlic, minced 7.0 g (2 cloves); Scallion, chopped 15 g (1 Tbsp); Red chili pepper 1; Green chili pepper 1; Sesame seeds, roasted 2 tsp; Sesame oil 5 ml (1 tsp); Salt 6.0 g (1 tsp); Black pepper 1.0 g (1/2 tsp). Finely mince the garlic, chopped scallions and peppers. Mix the ingredients together and let stand for 15 minutes.
4. Mash tofu and squeeze the water out. Place tofu in cheese cloth and squeeze out the remaining water.
5. Place in a bowl: seasoning paste with tentacles, been sprouts, tofu, egg, soy sauce, chopped green onion and carrots and mix all together.
6. Stuff squid and seal the open end with a toothpick or cooking thread.
7. Place in steamer basket and steam for 30 minutes. Remove from steamer and cool. Cut into 1/2 inch slices.
8. Serve warm or at room temp with dipping sauce OR carefully insert each disc into a beaten egg and fry on pan on both sides in a little oil or butter on low heat until golden brown. Serve with dipping sauce. Dipping Sauce: Soy sauce 15 ml (1 Tbsp); Rice whine or rice vinegar 15 ml (1 Tbsp); Sugar 3.0 g (1/2 tsp); Sesame seeds, roasted 1 tsp.

Notes