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.
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.