Squid with vinegar and soy sauce
Ingredients	Pictured above; bbq Chicken Find great prices on similar books Authentic Recipes From Korea The Best of Korean Cuisine Korean home cooking
1kg of small squid
2 tablespoons of vegetable oil
200 grams of ground beef
1 cup of chopped Chinese cabbage
1 cup of bean sprouts
6 spring onions thinly sliced
1 teaspoon of crushed garlic
3 thinly sliced mushrooms
1 1/2 teaspoons of light soy sauce
2 teaspoons of sesame oil
salt and pepper to taste
skeweres or tooth picks
Special vinegar and soy sauce
3/4 cup light soy sauce
1/4 cup white vinegar
1/4 cup white toasted ground sesame seeds
6 spring onions thinly sliced

Directions

Add the oil to a hot wok add the garlic and sesame oil then the beef mince in small batches.

Once cooked add the Chinese cabbage followed by the been shoots, spring onions and mushrooms.

Allow to cool slightly then stuff the cavity of the cleaned squid.
Close the squid opening with skewers so the mixture does not fall out.
Steam the squid over boiling water for 20 minutes.

While steaming prepare the sauce by mixing the sauce ingredients together.

Remove the squid and slice into thick slices. Pour over the sauce and serve.