Squid

Squid / calamar / イカ ika

Flavor and role: Chewy, mild seafood. It is tender only if cooked briefly for 1-2 minutes or for 30 minutes or more.
Typical dishes and uses: Paella, fried calamari, ojingeo bokkeum (spicy stir-fried squid), jjamppong.
Substitutes: Cuttlefish, small squid or shrimp 1:1. Scoring it keeps it from curling and helps seasoning penetrate.
Storage: Once cleaned, refrigerate 1-2 days, freeze 3-6 months.
Main countries: Korea · Spain · Japan
Used in this book: Seafood Paella Haemul Pajeon (Korean Seafood Scallion Pancake)Hokkien Mee (Singapore Prawn Noodles)Jjamppong (Korean Spicy Seafood Noodle Soup)Shellfish-Stock Arroz de Marisco with Squid Baked Seafood Rice Gratin with Lemon-Garlic Crumbs Korean Haemul-tang Bouillabaisse with Gochujang Rouille Dongnae-Style Seafood Pajeon with Rice-Flour Batter Seafood Pajeon Okonomiyaki Hokkien Mee with Lard Crisps and Roasted Prawn-Head Stock Smoky Seafood Jjamppong with Homemade Chili Oil Rosé Jjamppong with Bacon Fiery Jjamppong Seafood Fried Rice Earthenware-Pot Kongnamul Gukbap with Squid Seafood Mee Goreng Mamak with Homemade Chili Paste Seafood Mix Okonomiyaki with Homemade Sauce Prawn-Head Stock Paella with Allioli Tom Yum Seafood Paella

Updated 2026-10-10