Stuffed squids (ojing-o sundae)

4 Servings

Ingredients

Quantity Ingredient
2 Fresh squids
3 Bean curds
½ Onion
5 Hot green peppers
3 Red peppers
5 cups Bean sprouts
3½ ounce Ground beef
1 Egg; beaten
1 tablespoon Minced green onion
½ tablespoon Minced garlic
⅔ tablespoon Salt
⅓ teaspoon Pepper
3 tablespoons Soy sauce
1 tablespoon Vinegar
½ teaspoon Sugar
¼ teaspoon Pine nut powder
3 tablespoons red pepper paste
2 tablespoons vinegar
1 tablespoon sugar

Directions

VINEGAR SOY SAUCE

(1) Pull head and tentacles away from body of squid. Cut tentacles away from head and discard head and insides. Peel off and discard skin from body. Peel skin off tentacles. Parboil 2 minutes and chop tentacles. (2) Place bean curds in cheesecloth, squeeze out water, and smash into small pieces. Remove seeds from peppers and mince finely along with onion. (3) Blanch bean sprouts in boiling water and squeeze out water. Cut several times. (4) Mix chopped, cooked tentacles, bean curd, onion, peppers, bean sprouts, beaten egg and ground beef in large bowl, season with minced green onion, minced garlic, pepper and sa1t, and blend thoroughly. (5) Put filling (4) into body of squid, making sure not to overstuff. Close off by making stitches. (6) Place stuffed squid in preheated steamer and steam for about 15-20 minutes. Cool and cut into ½-inch-thick rings. Mix ingredients for vinegar soy sauce. Serve stuffed squid with vinegar soy sauce or vinegar red pepper paste.

: by Bok Ryou Han Vinegar red pepper paste: *Mix following ingredients together to make sauce ¼ teaspoon minced garlic

½ teaspoon minced green onion ¼ tea spoon pine nut powder Variation: *Minced onion or chives can be added to stuffing. Ground beef and pork can be used in stuffing.

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .

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