Korean•gourmet
Squid with Vinegar and Soy Sauce
Squid with Vinegar and Soy Sauce is a delightful Korean dish that combines tender squid stuffed with a savory mixture of ground beef, vegetables, and...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg squid
- 2 tablespoons vegetable oil
- 1 cup chinese cabbage chopped
- 1 cup bean sprouts
- 6 spring onions
- 1 teaspoon garlic crushed
- 3 mushrooms thinly sliced
- 1 1/2 teaspoons light soy sauce
- 2 teaspoons seasame oil
- skewers or toothpicks
- salt and pepper to taste
- 3/4 cup light soy sauce
- 1/4 cup white vinegar
- 1/4 cup seasame seeds toasted and ground
- 6 spring onions thinly sliced
Instructions
- 1
Add the oil to a hot wok, then add the garlic and sesame oil followed by the beef mince in small batches.
- 2
Once cooked, add the Chinese cabbage, bean sprouts, spring onions, and mushrooms.
- 3
Allow to cool slightly, then stuff the cavity of the cleaned squid.
- 4
Close the squid opening with skewers so the mixture does not fall out.
- 5
Steam the squid over boiling water for 20 minutes.
- 6
While steaming, prepare the sauce by mixing all the sauce ingredients together.
- 7
Remove the squid from the steamer and slice into thick slices. Pour over the sauce and serve.