By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
14 matchesDishes from other countries' kitchens, made from the same core ingredients as Squid Adobo. The percentage is the share of ingredients the two recipes have in common.
Coffee Braised Pork Belly (Gopi-Suyuk)In South Korea · same ingredients· Same technique67%
Spicy Stir-Fried Squid (Ojingeo-bokkeum)In South Korea · same ingredients62%
Su YukIn South Korea · same ingredients62%
A dark, savory, and tangy dish where squid is cooked in its own ink with vinegar, soy sauce, and aromatics. The squid ink adds a deep, oceanic flavor profile that is uniquely delicious.
According to eatmundo's ingredient comparison, the closest dish to Squid Adobo from another cuisine is Coffee Braised Pork Belly (South Korea): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean 500g of fresh squid carefully, keeping the ink sacs intact if possible, and cut the tubes into 1cm thick rings.
- 2
In a bowl, marinate the squid in a mixture of soy sauce and black pepper for 15 minutes to allow the flavors to penetrate.
- 3
Heat 2 tbsp of cooking oil in a pan over medium heat and sauté minced garlic, sliced onion, and ginger until soft and aromatic.
- 4
Add the marinated squid along with the marinade liquid to the pan, turning the heat up to medium-high.
- 5
If the ink sacs weren't already added, carefully burst them into the pan now to create that signature dark, rich sauce.
- 6
Pour in 100ml of vinegar and let it simmer uncovered for 3-5 minutes without stirring; this is crucial to remove the raw acid bite.
- 7
Cook for another 5 minutes until the squid is tender but still firm to the bite; do not overcook or the squid will become rubbery.
- 8
Adjust seasoning with more soy sauce or salt if needed and serve hot over steaming white rice.
Frequently Asked Questions
What is Squid Adobo?
Squid Adobo is a Philippine seafood dish prepared by braising squid in a mixture of vinegar, soy sauce, garlic, onion, ginger, and black pepper. It is typically served as a savory main course accompanied by steamed white rice during lunch or dinner.
Is it okay to remove the ink sacs?
You can remove them, but you lose the defining flavor and dark color that makes this dish Adobong Pusit.
Why shouldn't I stir after adding vinegar?
Allowing the vinegar to simmer undisturbed helps the raw smell and sharp acidity to mellow out properly.
How do I know when the squid is cooked?
It should be opaque and tender; if it looks translucent, it needs more time; if it curls tightly, it's overcooked.
Can I use frozen squid?
Yes, just ensure it is completely thawed and dried before marinating to maintain better texture.
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