Braised Beef and Squid Rolls with Chestnuts
Deliciously Tender Beef and Squid Rolls with Chestnuts, Made with Korean Beef
Elevate your year-end home party with these ‘Braised Beef and Squid Rolls with Chestnuts,’ crafted from premium Korean beef. The mildness of the Korean beef, combined with the chewy squid, crisp chestnuts, and sweet honey, creates a delightful symphony of textures and flavors. For an added touch of elegance, serve with honey-glazed ginseng, which imparts a subtle, sophisticated ginseng aroma.
Main Ingredients- 200g minced Korean beef (preferably from pasture-raised cattle)
- 3 squid (body section)
- 2 fresh chestnuts
- 1 cup kelp broth (approx. 200ml)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1/2 Tbsp chopped red chili pepper
- 1/2 Tbsp chopped green chili pepper
- 1 tsp chopped dried jujube
- 1 tsp honey-glazed ginseng (optional)
- 1 tsp chopped chestnut (for garnish)
- 2 Tbsp튀김가루 (Korean frying powder)
- 6 toothpicks
Seasoning Ingredients- 1/2 Tbsp sugar (for beef marinade)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp soy sauce (for beef seasoning)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1/4 cup brewed soy sauce (approx. 60ml)
- 2 Tbsp honey
- 1/2 Tbsp sugar (for beef marinade)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp soy sauce (for beef seasoning)
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1/4 cup brewed soy sauce (approx. 60ml)
- 2 Tbsp honey
Cooking Instructions
Step 1
Begin by preparing the ingredients. Peel and thinly julienne the fresh chestnuts. Finely chop the green onions, red and green chili peppers, and garlic. It’s best to mince the beef by hand with a knife rather than using a food processor, as this preserves a better texture. Marinate the minced beef with 1/2 Tbsp sugar and mix well, letting it sit for about 10 minutes. Clean the squid, remove the innards and quill. Peel the skin off the squid. To prevent shrinkage when cooked, make shallow diagonal cuts on the inside surface of the squid body using a kitchen tool or a knife. These cuts will help the squid maintain its shape.
Step 2
To the marinated beef, add 1 Tbsp rice wine, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of black pepper. Mix thoroughly. Then, add the chopped green onions, red and green chili peppers, minced garlic, and stir everything together vigorously. Knead the mixture well until it becomes cohesive and sticky, ensuring all ingredients are well incorporated.
Step 3
Lay the squid flat on a plate with the scored side facing down. Evenly spread the Korean frying powder over the squid. Next, spread the kneaded beef mixture thinly over the frying powder. Place the julienned chestnuts evenly on top of the beef mixture. Carefully and tightly roll the squid from one end to the other, ensuring the filling stays inside.
Step 4
Secure the rolled squid by inserting 2-3 toothpicks through the ends to prevent it from unraveling during cooking. This ensures the rolls maintain their shape throughout the braising process.
Step 5
Now, prepare the braising liquid and cook the rolls. In a deep pan or pot, combine 1 cup of kelp broth and 1/4 cup of brewed soy sauce. Bring this mixture to a boil over medium-high heat. Once boiling, stir in 2 Tbsp of honey. Carefully place the secured squid rolls into the simmering braising liquid, ensuring the toothpick ends are facing down. Cover the pan and reduce the heat to medium-low to braise the rolls.
Step 6
While the squid rolls are braising, prepare the garnishes. Remove the seeds from the dried jujubes and chop them finely. Finely chop the honey-glazed ginseng and the additional chopped chestnut for garnish. (You can also use fresh chestnuts if preferred.)
Step 7
Once the liquid starts simmering after adding the squid rolls, occasionally turn them over to ensure even cooking and coating with the sauce. Continue to braise for approximately 15-20 minutes, or until the sauce has thickened to a rich glaze. Baste the rolls with the sauce from the pan as they cook to give them a beautiful sheen and enhance their flavor.
Step 8
Once cooked, remove the squid rolls from the pan and let them cool slightly. Once cooled enough to handle, slice them into bite-sized pieces (about 1.5-2cm thick). Arrange the sliced rolls attractively on a serving plate. Drizzle the remaining delicious sauce from the pan over the top. Garnish with the prepared honey-glazed ginseng, chopped jujubes, and chopped chestnuts on the side. Enjoy this elegant dish at your home party!
