Squid Rolls Braised in Ketchup (Ojingeo-mari Ketchup Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the squid, score the inside diagonally, and blanch.
2. Cut the carrot, spinach, and soaked shiitake mushrooms into 0.5cm-thick strips.
3. Blanch the spinach in boiling water, rinse in cold water, and remove the moisture.
4. Beat the eggs well, make a thick rolled omelet, and cut it into strips like the carrot.
5. Remove the moisture from the squid, sprinkle lightly with flour, place all the ingredients from steps 2 and 3 on it, roll it up like gimbap, and secure it in two places with skewers.
6. Mix the tomato ketchup sauce ingredients and simmer in a pan, then add the squid from step 5 and simmer while spooning the sauce over it, then cut into 1.5cm-thick slices.