Korean Squid Glass Noodle Stir-Fry
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
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.
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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.
Ingredients
Instructions
- 1
Boil 100 g glass noodles in rapidly boiling water for no more than 6 minutes.
Rinse them immediately under cold water, drain well, and cut them into manageable lengths so they stay springy during stir-frying.
- 2
Peel 200 g squid, then score the inner surface in a shallow crosshatch pattern.
Cut it into bite-size pieces and pat off surface moisture so the squid sears quickly instead of steaming in the pan.
- 3
Julienne 50 g carrot and 80 g onion into even strips so they soften at the same pace.
Blanch 80 g spinach briefly, cool it in cold water, and squeeze it firmly dry to prevent watery japchae.
- 4
Heat 1 tablespoon cooking oil in a wide pan over medium heat.
Add 1 tablespoon minced garlic and stir for about 30 seconds, just until fragrant, then add the prepared squid before the garlic browns.
- 5
Raise the heat to high and stir-fry the squid for about 1 minute, only until it turns opaque and curls slightly.
Stop before it becomes rubbery or releases enough moisture to pool in the pan.
- 6
Add the noodles, carrot, onion, and squeezed spinach, then pour in 3 tablespoons soy sauce and 1 tablespoon sugar.
Toss until glossy and evenly seasoned, then finish off the heat with sesame oil and sesame seeds.
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