*  Exported from  MasterCook  *

              STUFFED SQUID WITH VINEGAR/SOY DIP - OJINGU C

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Korean
                Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Small Squid
   2       tb           Vegetable Oil
   4       oz           Lean Ground Beef
   1       c            Chopped Cabbage
   1       c            Chopped Fresh Bean Sprouts
   3       tb           Finely Chopped Green Onions
   1       t            Crushed Garlic
   3                    Dried Chinese Mushrooms,
                        - Soaked
   1 1/4   tb           Light Soy Sauce
   2       ts           Sesame Oil
                        Salt And White Pepper
                        -----VINEGAR/SOY DIP-----
     3/4   c            Light Soy Sauce
     1/4   c            White Vinegar
     1/4   c            White Sesame Seeds, Toasted
                        -And Ground
   2       ts           Finely Chopped Green Onions

  Clean the squid under running water.  Remove clear inner quill, pull away
  the head and tentacles, then cut off the tentacles just above the head.
  Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very
  finely chop the tentacles and saute in the vegetable oil with the meat,
  cabbage, bean sprouts, green onion and garlic.
  
  Drain the mushrooms, squeeze out as much water as possible, remove the
  stems and chop the caps finely. Add to the pan and stir fry for 1 minute,
  then add the soy sauce, sesame oil, salt and pepper.
  
  Fill the squid with the prepared stuffing, securing the opening with wooden
  picks.  Set in a lightly oiled dish, sprinkle on a little extra sesame oil
  and steam over rapidly boiling water for about 20 minutes. Remove from the
  steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.
  
  Alternatively, the squid can be steamed for 10 minutes, then deep-fried
  until crisp and golden on the surface in a mixture of 4 parts vegetable oil
  to 1 part sesame oil.
  
  Vinegar/Soy Dip:  Mix all ingredients.  The sauce keeps for several days in
  the refrigerator without the green onions, one day with the green onions.
  
  Typed by Syd Bigger.
 


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