Very popular in Korea as “Street Food” or as a drinking snack.
8 oz squid
5 tablespoons flour
oil to deep fry
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
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.
Member recipes are not tested by the CHOW food team.