*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Korean
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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