Gochujang squid yakisoba
Japanese fried wheat noodles meet Korean gochujang and tender squid, with crisp vegetables.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Briefly rinse body, fins and tentacles in cold water, drain and pat thoroughly dry. Weigh 250 g of cleaned flesh; the ingredient quantity excludes the discarded parts. Cut the body into 1 cm rings, fins into strips and tentacles into short pieces. On a separate clean board cut cabbage into 2 cm squares and slice onion and carrot thinly. Wash hands and seafood utensils before handling other food.
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Substitute available
If Plain precooked yakisoba wheat noodles is unavailable
Replace with 300 g plain cooked wheat noodles, thoroughly drained; omit any packet seasoning.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
If frozen, thaw squid in a covered container in the refrigerator; thawing time is additional. Hold the body sac in one hand and grasp the head just above the eyes with the other. Gently pull the head and attached innards out together. If attached, loosen the inner connecting tissue with a finger; avoid bursting the ink sac.
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Step 2
At the body opening, grasp the long transparent plastic-like quill and pull it out; discard it. Remove any soft innards left inside and rinse the hollow body with cold water. The thin outer skin is edible; if preferred, grip an edge with kitchen paper and peel it gently. Keep the fins for this recipe.
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Step 3
Cut the tentacles away just below the eyes, keeping the tentacles and discarding the eyes, head and innards. Press the center of the tentacle ring to push out the hard beak and remove it. Gently rub away any hard rings on the suckers with your fingers.
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Step 4
Briefly rinse body, fins and tentacles in cold water, drain and pat thoroughly dry. Weigh 250 g of cleaned flesh; the ingredient quantity excludes the discarded parts. Cut the body into 1 cm rings, fins into strips and tentacles into short pieces. On a separate clean board cut cabbage into 2 cm squares and slice onion and carrot thinly. Wash hands and seafood utensils before handling other food.
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Step 5
Mix gochujang, yakisoba sauce and all 30 ml water. Loosen the precooked noodles gently by hand; if tightly packed, warm according to the packet. Discard its seasoning sachets.
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Step 6
Heat half the oil in a wide pan over medium-high heat. Cook squid in one layer for 1–2 minutes until beginning to turn opaque. Transfer to a clean plate; keep the cooking juices.
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Step 7
Add remaining oil. Stir-fry onion and carrot for 2 minutes, then add cabbage for 1 minute. Keep vegetables slightly crisp; an overcrowded pan makes them watery.
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Step 8
Add noodles, sauce, squid and its juices. Toss for 1–2 minutes until noodles are hot and squid is fully opaque and firm. If dry, lower heat and add 15 ml extra water. Finish with optional sliced spring onion; serve immediately.
Finished dish
2 servings. Contains molluscs, wheat and soy; sauce may contain fish. Use plain precooked wheat noodles, not dry buckwheat soba. Spoons: tablespoon 15 ml, teaspoon 5 ml.
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Enjoy every bite
How to enjoy it
Serve noodles immediately, with a mild cucumber side.
