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 |
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.