Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Dried Squid
Chewy, salty, and slightly sweet seafood snack made from seasoned, shredded squid. Popular across East and Southeast Asia.
Pro Tip: Warm it briefly over a flame or pan to soften the texture and bring out its natural sweetness.
How to Use It:
- Snack on it as-is (high protein!)
- Pair with cold beer or sake
- Chop and toss into fried rice or noodles
1. Spicy Stir-Fried Dried Squid (Ojingeochae Muchim-style)
Vibe: Korean banchan energy—sweet, spicy, chewy, snacky. A perfect side dish with rice or beer.
🛒 Ingredients:
1 cup store-bought dried shredded squid
1 tbsp gochujang
1 tbsp honey or sugar
1 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, grated
1 tsp neutral oil
Optional: sesame seeds, green onions
👩🍳 Instructions:
In a bowl, gently pull apart or snip dried squid into bite-sized strips.
In a pan over low heat, warm neutral oil and quickly sauté the squid to soften (30–60 seconds).
In the same pan, stir in gochujang, soy sauce, honey, garlic, and sesame oil until bubbly.
Add squid back in and toss to coat. Cook 1–2 minutes until sticky.
Garnish with sesame seeds or green onions and serve warm or cold.
🔥 Why it slaps: Sweet-heat + chewy texture = dangerously snackable. It’s bold, it’s banchan-y, and it makes plain rice feel like a whole event.
2. Savory Squid Fried Rice
Vibe: Umami-packed, salty, and satisfying—dried squid adds that deep seafood flavor like anchovies or XO sauce, but chewier and more fun.
🛒 Ingredients:
1 cup cold cooked rice
1/3 cup chopped dried squid
2 garlic cloves, minced
1 egg
1 tbsp soy sauce
1 tsp oyster sauce or hoisin (optional)
1 scallion, chopped
1 tsp sesame oil
Neutral oil for frying
👩🍳 Instructions:
Sauté chopped garlic and squid in a bit of neutral oil until fragrant and slightly crispy.
Push to one side and scramble the egg. Mix everything together.
Add rice, soy sauce, and optional oyster sauce. Stir-fry until hot and slightly crispy at the bottom.
Drizzle with sesame oil, toss in scallions, and serve hot.
🍚 Why it works: The squid infuses the whole dish with briny, savory goodness. It’s like seafood fried rice but elevated and edgy.