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    You are in: Home / Community Forums / Asian Cooking / Korean Steamed Stuffed Squid
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    Korean Steamed Stuffed Squid

    Sunbeam
    Tue Feb 01, 2005 3:20 am
    Semi-Experienced "Sous Chef" Poster
    I happened to come across a recipe on Arirang Channel yesterday on stuffed steamed squid. I've tasted a similar dish and it's really great. They mentioned bean curds. What is this? Is it cottage cheese?

    The recipe had bean curds, finely chopped onions, grated carrot, salt, pepper. Mix this all together and stuff the squid (not too full) and close it with a tooth pick. Then steam it for about 10 mins (I think) and cut the squid in circles. The final presentation is like a sliced boiled egg, but colourful!

    So can anyone help me out with the bean curds, please?

    Sunbeam
    mianbao
    Tue Feb 01, 2005 9:54 am
    Food.com Groupie
    Sunbeam wrote:
    I happened to come across a recipe on Arirang Channel yesterday on stuffed steamed squid. I've tasted a similar dish and it's really great. They mentioned bean curds. What is this? Is it cottage cheese?

    The recipe had bean curds, finely chopped onions, grated carrot, salt, pepper. Mix this all together and stuff the squid (not too full) and close it with a tooth pick. Then steam it for about 10 mins (I think) and cut the squid in circles. The final presentation is like a sliced boiled egg, but colourful!

    So can anyone help me out with the bean curds, please?

    Sunbeam


    I know almost nothing about Korean food, so this is going out on a limb... but, do you think it either meant tofu, or what is left over from tofu making - the squeezed pulverized soy beans that are called okara in Japanese.

    Tofu is often referred to as bean curd, and I suppose if you mashed it up and mixed it with other things, stuffed and steamed the squid, it would hold together.

    Okara on the other hand, is very fine textured, and I don't know if you could slice the finished product unless you used egg to bind it.

    HTH
    mianbao
    Tue Feb 01, 2005 8:48 pm
    Food.com Groupie
    Hi, again
    I've re-thought my answer. I think what the recipe probably calls for tofu, which is sometimes called bean curd. If you click on the link, and scroll down the soy products on the page, you can see pictures and descriptions of some types of tofu, which is what I imagine they are talking about.
    http://www.foodsubs.com/Soyprod.html

    I have also found a similar-sounding recipe in a Japanese cookbook of mine, that uses firm tofu, or bean curd.

    Although mashed cottage cheese might give you a similar texture to tofu, I don't know how it would work flavor-wise in your recipe.

    If this is not enough information, please ask again. icon_biggrin.gif

    HTH
    Sunbeam
    Wed Feb 02, 2005 3:33 am
    Semi-Experienced "Sous Chef" Poster
    icon_eek.gif Goodness Gracious!!!!!

    Thanks for that info mianbao! I think they used firm tofu - the colour and the description fits what I saw. I've got to check around to see if I can get tofu here. The recipes that called for tofu - I've always used cottage cheese (Indian paneer) instead. I should give it a try I guess. Have to get squid too.

    Thanks again.
    Sunbeam
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