Squash with Beef (Ho-pahk jim)

• 2 summer squash
• 1/4 pound beef
• dash of pepper
• 3 tablespoons shoyu (Korean soy sauce)
• 1 tablespoon prepared sesame seed
• 1 1/2 cups of water
• 1 green onion
• 1 clove garlic
• 1 tablespoon oil
• 1 red chili pepper
• salt

Wash and cut squash into 2 inch lengths cross wise.

Turn the cut side of each section up, and cut three-fourths of the way down through the squash every 1/4 inch.

Turn halfway around and cut again in the same way. The cut side of the squash is in small squares.

Chop beef fine, add pepper, 1 tablespoon soy sauce, prepared sesame seed, chopped onion (including tops), chopped garlic, and oil and mix well.

Pack half the meat mixture into the slits of the squash, being careful not to break the squash.

Shred the chili pepper very fine and insert a little in each slit.

Separate the yolk and white of the egg and beat each slightly with a fork.

Cook by circling a small amount of egg over the bottom of a heated, oiled skillet.

When firm, turn and cook the other side slightly.

Roll each layer in a long tube shape and shred crosswise very fine.

Insert bits of the egg in the slits of the squash.

Put the meat that remains in the bottom of a pan, add squash and sprinkle remaining egg over the top.

Add water to 1/3 the depth of the squash and 2 tablespoons soy sauce, cover and cook slowly until tender.

Season with salt.