Ketchup has a lower salt content than cooking with red pepper paste or soy sauce, so adding ketchup to make it more refreshing makes up for low-sodium cooking.
Calories
152kcal
Carbs
8.8g
Protein
20g
Fat
4.3g
Sodium
190mg
Ingredients
Main
Others
Squid 80g, Carrot 17g, Spinach 17g, Egg 19g, Dried Shiitake Mushroom 7g, Cooking Oil 1.4g, Flour 1.1g [About the Sauce] 토마토케첩소스:Chopped Garlic 1.1g, Chopped Onion 1.1g, Tomato Ketchup 2g, Water 60g, Pepper Powder0.1g
Nutrition Facts
Per 100g of main ingredientsSquid
- Rich in vitamin D (6μg) — helps your body absorb calcium for bone health
- Rich in protein (19g) — used to build and maintain muscle and body tissue
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Spinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Egg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Chopped Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel the squid, score the inside diagonally, and blanch.
🔍Cut the carrot, spinach, and soaked shiitake mushroom into 0.5cm slices.
🔍Blanch the spinach in boiling water, rinse in cold water, and drain.
🔍Beat the egg well and roll into a thick egg roll, then cut like carrot slices.
🔍Drain the squid, lightly dust with flour, add all the ingredients from 2 and 3, roll up like gimbap, and secure with skewers at two points.
🔍Mix the tomato ketchup sauce ingredients and reduce in a pan, add the squid from 4, and reduce while drizzling with the sauce, then cut into 1.5cm-thick pieces.