Ingredients (14)
- 8 oz squid
- 5 tablespoons flour
- salt
- pepper
- oil to deep fry
Batter
- 1 cup flour
- 1/2 cup ice cold water
- 1 tsp salt
- 1/2 tsp baking powder
Choganjang (soy sauce and vinegar dipping sauce)
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
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Very popular in Korea as “Street Food” or as a drinking snack.
Instructions
- 1Mix Choganjang sauce and let stand at room temperature.
-
2Squid -
Carefully remove skin from squid.
Cut into long narrow strips, then cut strips into about 1 inch lengths.
Very lightly salt and pepper the squid strips and let stand about ten minutes. -
3Batter
Mix dry ingredients in a medium mixing bowl.
Add water and whisk quickly. (Don’t over-mix)
The resulting batter should be slightly thicker than tempura batter -
4Cooking
Heat cooking oil over high heat (350 degrees or test with a drip of batter – oil is hot when oil bubbles and batter floats to surface almost immediately)
Dredge individual squid strips with flour, dip in batter, and fry until a light golden brown. - 5Serve with Choganjang.
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