Squid and Veggie Rolls

Hi everyone! Today I opened my refrigerator and found many different kinds of leftover vegetables and I just picked up some fresh squid from the market. I wanted to make some delicious food that would use up my vegetables. This recipe is what I got from the idea. 🙂 It is a fancy looking squid roll with lots of vegetables and a sweet and spicy sauce. All the vegetable flavors mixed into the chewy-tender squid is very delicious. If you need to clean up your refrigerator, or you want to try something special, try this recipe someday. 🙂

Yield: 2 Servings

Short Korean Lesson

MeonJi (먼지) = Dust
EolRuk (얼룩) = Stain

Video Instructions

Main Ingredients

2 Fresh or Frozen Squid
¼ Cup Cabbage
¼ Cup Onion
¼ Cup Red Cabbage
¼ Cup Carrot
¼ Cup Radish Sprouts
4 Perilla Leaves

Sauce Ingredients

2 Tbsp Hot Pepper Paste
2 Generous tsp Sugar
1 tsp Water
½ tsp Sesame Seeds
¼ tsp Vinegar
¼ tsp Sempio Yondu, Light (Optional)
⅛ tsp Korean Yellow Mustard Paste (or Spicy Mustard)

Directions

Mix all the sauce ingredients in a small bowl: 2 Tbsp hot pepper paste, 2 generous tsp sugar, 1 tsp water, ½ tsp sesame seeds, ¼ tsp vinegar, ¼ tsp Sempio Yondu, light (optional), and ⅛ tsp Korean yellow mustard paste. Put the sauce in the refrigerator to chill it.

Obtain 2 fresh or frozen squids. Remove the guts and skin from the squids. From top to bottom, score the squid with lines about ½ inch apart. Separate the arms into two equal pieces.

Place the scored part facedown and place the two arms pieces at the end of the squid, crisscrossed with each other.

Roll the squid and arms. Put 3 bamboo sticks in it to keep it from coming apart.

Put the squid in boiling water and cook it for about 5 minutes on medium-high.

5 minutes later, take it out and let it cool down while you are preparing the vegetable ingredients.

Wash all the vegetables and julienne ¼ cup worth of each onion, carrot, cabbage, and red cabbage. Obtain 4 perilla leaves and remove the stems. Obtain ¼ cup worth of radish sprouts, or whatever eatable sprouts you like.

When the squid has cooled down, remove the bamboo sticks. Unroll it. Place 2 perilla leaves across top on the inside. Put little bit of all the other vegetables on top of the perilla leaves.

Then roll it back up. Since the squid was rolled while it boiled, it try to retain that shape, so it will be easier to seal it without using something.