*  Exported from  MasterCook  *
 
                  SPICY STIR-FRIED SQUID (OJINGEO POKKUM)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Korean                           Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    2                    Squid (4-1/2 oz each)
    5       oz           Boiled bamboo shoot
    1 3/4   oz           Mushrooms
    3                    Green peppers
      1/4   md           Onion
    3                    Green onions
    1       tb           Salad oil
                         -----SEASONING INGREDIENTS-----
      2/3   oz           Kochu jang
    1       tb           Sake
    2       ts           Soy sauce
    1       t            Sugar
    1       t            Ground chili pepper
      1/2   ts           Crushed garlic
                         Pepper
                         MSG (optional)
                         -----IN ADDITION-----
    1       t            Roasted sesame seeds
      1/2   ts           Sesame oil
 
   Insert a finger into body of squid and separate the joint.  Gently pull out
   tentacles and entrails.  Be careful not to break the sac.  Cut off
   entrails.  Cut to open out tentacles.  Remove eyeballs and beak ball. Tear
   off triangular “hat”.  Rub the end surface with a kitchen cloth to catch
   the skin.  Peel the skin from the body and “hat”.  Cut body in half on skin
   side, then score in a diamond pattern.  Cut into 1 inch width.
   
   Cut green peppers into quarters lengthwise.  Cut bamboo shoot and onion
   into 1/8 inch width, green onions into 2 inch length.
   
   Heat oil in a skillet, cook squid, bamboo shoot and onion over medium heat.
   Add mushrooms and green peppers.  When all ingredients are heated through,
   stir in green onion.
   
   Season with combined Seasoning ingredients.  Sprinkle with roasted sesame
   seeds and stir-fry quickly.  Pour sesame oil rolling around the sides of
   skillet.  Transfer to serving plate.
   
   Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko
   Moriyama
   
   Typed for you by Karen Mintzias
  
 
 
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