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Filed Under Main DishSquid
1 HourExpert
Stuffed Squid

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South Korea South Korea
Shared by: Hae S.

2 whole fresh Squid
3 packages Bean curd
1/2 small Onion
3 each hot Green peppers
3 each sweet Red peppers
5 cups Bean sprouts
3 1/2 ounces Ground beef
1 each beaten Egg
1 tablespoon minced Green Onion
1/2 tablespoon minced Garlic
2/3 tablespoon Salt
1/3 teaspoon Pepper
1 tablespoon Vinegar
3 tablespoons Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon crushed Pine nuts

Note: Also known as (ojing-o Sundae)

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Expert


Steamer


40 Minutes


20 Minutes


1 Hour

Note: Also known as (ojing-o Sundae)



Average Rating:

Not Rated

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Pull head and tentacles away from body of squid. Cut tentacles away from head and discard head and insides. Peel off and discard skin from body. Peel skin off tentacles. Parboil 2 minutes and chop tentacles.

Place bean curds in a cheesecloth, squeeze out water, and smash into small pieces. Remove seeds from peppers and mince finely along with onion.

Blanch bean sprouts in boiling water and squeeze out water. Cut several times.

Mix chopped, cooked tentacles, bean curd, onion, peppers, bean sprouts, beaten egg and ground beef in large bowl, season with minced green onion, minced garlic, pepper and salt, and blend thoroughly.

Put filling into body of squid, making sure not to over stuff. Close off by making stitches. Place stuffed squid in preheated steamer and steam for about 15-20 minutes. Cool and cut into 1/2-inch-thick rings.

Meanwhile; mix vinegar, soy sauce, sugar and pine nut powder to make a sauce. Serve with the cooked squid.





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