Korean Fried Squid (Ojingeo-twigim)
Squid rings and tentacle pieces fried in a thin, crisp batter.
- Prep
- 12 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Squid Body and tentacles, cleaned and patted dry.
- 260 g
- Korean frying mix For the dry dusting
- 25 g
- Korean frying mix For the cold batter
- 85 g
- Very cold water
- 2/3 C
- Neutral frying oil Use about 3 cm of oil in a deep pot, filling at most one-third. Fry larger portions in batches.
- to taste
Seasonings
- Fine salt
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Dry the squid
Pat the cleaned squid 260 g very dry with paper towels.
-
Cut the rings and tentacles
Cut the body into 1 cm rings and the tentacles into bite-size pieces.
-
Dust with dry frying mix
Lightly dust the squid with dry frying mix 25 g and shake off the excess.
-
Mix the cold batter
Briefly mix frying mix 85 g and very cold water 2/3 C in a separate bowl.
-
Heat the frying oil
Heat about 3 cm of oil in a deep pot to 175°C.
-
Coat in batter
Thinly coat only the squid for the next batch. Lift it so the excess batter drips off.
-
Fry the squid
Lower a few pieces at a time with long tongs and fry until golden.
-
Check the thickest piece
Use a thin cooking probe to check that the centre of the thickest piece holds at 85°C or higher for 1 minute.
-
Drain and season
Drain the fried squid on a clean rack and sprinkle evenly with salt about 0.08 T.
-
Let steam escape
Let the steam escape briefly on the rack before plating.
