Ojjingeo Twigim (Fried squid)

Alternate Spelling: Ojingo Tuigim, Ojjingo tigim, Ojingeo twigim
(오징어 튀김)
Very popular in Korea as “Street Food” or as a drinking snack.

Servings: 6

Ingredients

8

ounces

squid

5

tablespoons

flour

salt

pepper

oil to deep fry

Batter

1

cup

flour,

1/2

cup

ice cold water

1

teaspoon

salt

1/2

teaspoon

baking powder

Choganjang (soy sauce and vinegar dipping sauce):

3

tablespoons

soy sauce

1

tablespoon

rice vinegar

1

teaspoon

sugar

 

Product
Visual
Where to Buy
Practical Korean Cooking
Koreatown A Cookbook
Seoul Food Korean Cookbook
Korean Home Cooking
Cook Korean A Comic Book with Recipes
Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

Procedure

Preparation

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.