Stuffed squid with vinegar/soy dip - ojingu c
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Stuffed squid with vinegar/soy dip - ojingu c
  Seafood    Korean    Spices    Dips  
Last updated 6/12/2012 1:25:22 AM. Recipe ID 59275. Report a problem with this recipe.
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      Title: Stuffed squid with vinegar/soy dip - ojingu c
 Categories: Seafood, Korean, Spices
      Yield: 6 Servings
      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 ts Crushed Garlic
      3    Dried Chinese Mushrooms,
           - Soaked
  1 1/4 tb Light Soy Sauce
      2 ts Sesame Oil
           Salt And White Pepper

MMMMM----------------------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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Recipe ID 59275 (Apr 03, 2005)

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