11290 Ojjingeo Tuigim (Fried squid) 15 minutes 15 minutes N/A Sat Dec 08 07:21:48 -0800 2007 Sat Dec 08 07:21:48 -0800 2007 Korean User http://www.chow.com/recipes/11290 Sat, 08 Dec 2007 15:21:48 GMT Very popular in Korea as “Street Food” or as a drinking snack.

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  • Mix Choganjang sauce and let stand at room temperature.
  • Squid - 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.
  • Batter 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
  • Cooking 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.
  • Serve with Choganjang.
    • ]]>     http://www.chow.com hannaone 52 Snack 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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