Title: Stuffed Squid with Vinegar/soy Dip - Ojingu C
Categories: Squid Korea Spicy
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
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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