Side Dishes

Stuffed Squid Rolls Glazed in Tomato Ketchup

Name: Stuffed Squid Rolls Glazed in Tomato Ketchup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 80 g Squid; 17 g Carrot; 17 g Spinach; 19 g Egg; 7 g Dried shiitake mushrooms; 1.4 g Cooking oil; 1.1 g All-purpose flour; 1.1 g Minced garlic; 1.1 g Onion, minced; 2 g Tomato ketchup; 60 g Water; 0.1 g Ground black pepper

오징어말이 케첩조림

Scored blanched squid rolled around carrot, spinach, shiitake and a rolled omelet, secured with skewers and glazed in a garlic-onion ketchup sauce, then sliced. Ketchup is lower in salt than gochujang or soy sauce, making a bright, low-sodium glaze.

📝 Step-by-Step Instructions

Peel the squid, score the inside diagonally and blanch.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 1

Cut the carrot and soaked shiitake into 0.5 cm strips.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 2

Blanch the spinach, rinse in cold water and squeeze dry.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 3

Beat the egg, make a thick rolled omelet and cut into strips like the carrot.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 4

Pat the squid dry, dust with flour, place the vegetables and egg on it, roll like kimbap and secure in two places with skewers.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 5

Simmer the sauce ingredients in a pan, add the squid roll and baste until glazed, then slice 1.5 cm thick.

Stuffed Squid Rolls Glazed in Tomato Ketchup — step 6

📊 Nutrition Facts (per serving)

152.2Calories (kcal)

8.8 gCarbs

20 gProtein

4.3 gFat

190 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.