Squid with Vinegar and Soy Sauce is a delightful Korean dish that combines tender squid stuffed with a savory mixture of ground beef, vegetables, and fragrant seasonings.
The squid is steamed to perfection and served with a special vinegar and soy sauce that adds a tangy and nutty flavor profile. This dish is not only delicious, but also visually appealing, making it perfect for both everyday dinners and special occasions.
This recipe features a blend of textures and tastes, from the softness of the squid to the crunchiness of the vegetables, all enhanced by the rich umami of soy sauce and the brightness of vinegar. It’s a dish that brings together the best of Korean cuisine’s flavors and techniques, ensuring a memorable dining experience for everyone at the table.
Ingredients
- 1 kg squid
- 2 tablespoons vegetable oil
- 1 cup chinese cabbage (chopped)
- 1 cup bean sprouts
- 6 spring onions
- 1 teaspoon garlic (crushed)
- 3 mushrooms (thinly sliced)
- 1 1/2 teaspoons light soy sauce
- 2 teaspoons seasame oil
- skewers or toothpicks
- salt and pepper (to taste)
Special Vinegar and Soy Sauce:
- 3/4 cup light soy sauce
- 1/4 cup white vinegar
- 1/4 cup seasame seeds (toasted and ground)
- 6 spring onions (thinly sliced)
Instructions
- Add the oil to a hot wok, then add the garlic and sesame oil followed by the beef mince in small batches.
- Once cooked, add the Chinese cabbage, bean sprouts, 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 all the sauce ingredients together.
- Remove the squid from the steamer and slice into thick slices. Pour over the sauce and serve.
Nutritional Information
- Per serving
- Energy: 378 kcal / 1580 kJ
- Fat: 24 g
- Protein: 23 g
- Carbs: 15 g
