1Mix Choganjang sauce and let stand at room temperature.
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.
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
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.