Korean Squid Glass Noodle Stir-Fry
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Ojingeo japchae is a seafood variation of the Korean glass noodle stir-fry that replaces the traditional beef with squid, combining chewy dangmyeon with spinach, carrot, and onion in a soy-sugar sauce.
Read more
Peeling the squid and scoring the inner surface in a crosshatch pattern before slicing allows the seasoning to reach the full surface area and softens the otherwise tough texture when cooked. Stir-frying the squid with garlic for a short time only is essential, as prolonged heat causes it to turn rubbery and push moisture out into the pan. The glass noodles should be boiled for no more than six minutes to preserve their elastic, springy bite and prevent them from clumping and falling apart during the stir-fry. Spinach is blanched separately and squeezed firmly dry before being added so that excess water does not make the whole dish soggy. The sweet-salty base of soy sauce and sugar is finished with sesame oil and toasted sesame seeds, whose nutty fragrance ties together the oceanic umami of the squid, the resilient chew of the noodles, and the crisp texture of the vegetables into one cohesive plate.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Prep
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.
- 3Step
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Scored squid and chewy glass noodles stir-fried with mixed vegetables in a soy-sugar sauce.
- Finish cue
- Toss until glossy and evenly seasoned, then finish off the heat with sesame oil and sesame seeds.
- Avoid this
- Do not overcook glass noodles - 6 minutes keeps them chewy without getting mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 11 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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