| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Korean |
Korean, Seafood |
4 |
Servings |
INGREDIENTS
|
|
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 |
| 2/3 |
oz |
Kochu jang |
| 1 |
tb |
Sake |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
Ground chili pepper |
| 1/2 |
ts |
Crushed garlic |
|
|
Pepper |
|
|
MSG (optional) |
| 1 |
ts |
Roasted sesame seeds |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
SEASONING INGREDIENTS
IN ADDITION
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”