Recipes with squid

52 recipes. Page 3 of 3

As an Amazon Associate, we may earn from qualifying purchases.

Nagasaki Champon

Pork, shrimp, squid, and clams are stir-fried hard with cabbage and bean sprouts, then simmered with thick champon noodles in a chicken-based broth seasoned with oyster sauce and sake. There is no chili; the flavor comes from the seared seafood and the sweetness of the vegetables. Kamaboko fish cake and shiitake round out a bowl that is mostly toppings. Serve as soon as the noodles have soaked up the broth and the cabbage still has some bite.

Prep 25min Cook 15min 2 servings

Noodles Medium

Korean Squid Glass Noodle Stir-Fry

Squid takes the place of beef in this version of japchae, the Korean glass noodle stir-fry, tossed with spinach, carrot, and onion in a soy and sugar sauce. Scoring the inside of the squid in a crosshatch lets the seasoning reach more surface and keeps the cooked pieces tender. The squid gets only about a minute over high heat, since any longer turns it rubbery and leaks water that leaves the noodles soggy. The spinach is blanched separately and squeezed hard for the same reason. Boiled for no more than 6 minutes, the glass noodles stay springy and hold together in the pan.

Prep 20min Cook 15min 2 servings

Noodles Medium

Korean Ojingeo Ssamjang Bibim Myeon (Squid Ssamjang Mixed Noodles)

Ssamjang, the thick soybean and chili paste served with Korean lettuce wraps, forms the base of this sauce instead of plain gochujang. Resting the sauce for about ten minutes before tossing softens the heavy note of the ssamjang. Squid rings blanched for just forty seconds stay springy against the medium wheat noodles, and gochugaru, vinegar, and syrup add heat, tang, and sweetness. The cooked noodles are rubbed under cold water to strip their surface starch so they do not stick together. Julienned perilla leaves and paper-thin onion on top bring an herbal scent and a sharp crunch.

Prep 20min Cook 15min 4 servings

Noodles Medium

Korean-Chinese Seafood Gravy Noodles

Squid, shrimp, cabbage and onion simmer in chicken stock, then starch slurry binds it into a glossy gravy that is poured hot over wheat noodles. There is no chili, so the flavor is mild, built on oyster sauce and seafood. The noodles are drained but not rinsed cold, letting the warm sauce work its way between the strands.

Prep 20min Cook 20min 2 servings