Beef Brisket and Squid Stuffed Rice Rolls
Our Korean Beef is ‘Oh~So’ Delicious with Brisket and Squid Stuffed Rice Rolls!
Try this special and hearty meal using squid that’s in season! The squid is stuffed generously with delicious beef brisket and fresh vegetables, creating a dish bursting with flavor and texture. It’s perfect for those days when you crave both seafood and meat. This delightful dish is also delicious even when served cold, so don’t miss out!
Main Ingredients- 150g Beef Brisket (Chadolbagi)
- 10 “Bullet” Squids (Chongal Ojingeo)
- 200g Bean Sprouts
- 1/2 Onion
- 1/2 Green Onion
- 4 Perilla Leaves (Kkaennip)
- 1 bowl of Cooked Rice
Seasoning & Condiments- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (Mirin)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Salt
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Spicy Sweet and Sour Sauce (Chogochujang)
- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Cooking Wine (Mirin)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Salt
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Spicy Sweet and Sour Sauce (Chogochujang)
Cooking Instructions
Step 1
First, prepare the beef brisket. Briefly blanch the brisket in boiling water for about 30 seconds. This helps to remove excess fat and improve the texture. Once blanched, remove the brisket and rinse it gently in lukewarm water.
Step 2
Clean and prepare the squid. Separate the bodies from the tentacles, remove the internal organs and the quill, then rinse thoroughly under running water.
Step 3
Prepare the filling ingredients. Finely mince the onion, green onion, blanched beef brisket, and the separated squid tentacles. For the brisket and tentacles, placing them in a bowl and using kitchen scissors to mince them will make the process much easier and quicker.
Step 4
Now, let’s create the base for the stir-fried rice filling. In a frying pan, combine the minced beef brisket, minced green onion, minced garlic, salt, pepper, and cooking wine. Stir-fry over high heat until fragrant. Since the beef brisket has plenty of its own fat, you don’t need to add any extra cooking oil.
Step 5
When the beef brisket starts to turn slightly brown, add the sliced onion and continue to stir-fry. The onions will soften and release their sweetness, adding more depth to the flavor.
Step 6
Once the onions become translucent, add the cooked rice, sliced perilla leaves, bean sprouts, soy sauce, and oyster sauce. Stir-fry quickly to combine all the ingredients. It’s important to cook over high heat to ensure everything mixes well without becoming mushy.
Step 7
After stir-frying until the seasoning evenly coats the rice grains, add the minced squid tentacles, toasted sesame seeds, and sesame oil. Continue to stir-fry for about 1 more minute to infuse a fragrant aroma.
Step 8
Transfer the delicious stir-fried rice to a wide tray and let it cool slightly. This is important because if the rice is too hot, the squid may shrink too much during steaming.
Step 9
Fill the squid bodies with about half of the stir-fried rice mixture. Avoid overfilling, as the filling might spill out during steaming. Securely close the opening of the squid using a toothpick.
Step 10
Line a steamer with a cheesecloth or kitchen towel. Arrange the stuffed squids in the steamer without them touching each other. Steam over high heat for approximately 5 minutes. Be careful not to overcook, as the squid can become tough.
Step 11
Arrange the steamed squid rolls beautifully on a plate, serve with the spicy sweet and sour sauce, and your delicious meal is complete! This also makes a fantastic bento box lunch.
