Name: Ojingeo-twigim (Korean Fried Squid)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g cleaned squid bodies and tentacles, fresh or thawed frozen; 1 teaspoon fine sea salt, divided; 1/4 teaspoon ground white pepper or black pepper; 1 tablespoon rice wine or soju; 1/2 cup all-purpose flour, for dredging; 3/4 cup all-purpose flour, for batter; 1/2 cup potato starch or cornstarch; 2 tablespoons rice flour, optional but helpful for crispness; 1/2 teaspoon baking powder; 1 large egg, cold; 3/4 cup ice-cold sparkling water or ice water, plus 1 to 2 tablespoons if needed; 4 cups neutral frying oil, such as canola or grapeseed; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon water; 1 teaspoon sugar; 1 teaspoon toasted sesame seeds; 1 scallion, finely sliced; 1 small green chili or cheongyang chili, thinly sliced, optional

Question 1

How do I make Korean fried squid crispy?

Accepted Answer

Make Korean fried squid crispy by drying the seasoned squid thoroughly, dredging it lightly in all-purpose flour, and using a cold batter with potato starch, flour, baking powder, egg, and ice-cold sparkling water. Fry at 170 C to 180 C so the coating crisps before the squid overcooks.

Question 2

What temperature should the oil be for ojingeo-twigim?

Accepted Answer

Heat the frying oil to 175 C for ojingeo-twigim, and keep it between 170 C and 180 C while frying. If you do not have a thermometer, a drop of batter should sink halfway, rise quickly, and fizz at the edges without browning immediately.

Question 3

How long do I fry squid rings and tentacles?

Accepted Answer

Fry squid rings and strips for 2 to 3 minutes, and fry squid tentacle clusters for 3 to 4 minutes. The finished Korean fried squid should be pale golden and crisp at the ridges, not dark brown, so the squid stays tender instead of rubbery.

Question 4

Why is the batter falling off my fried squid?

Accepted Answer

Batter falls off fried squid when the squid is wet or the dredging flour is too heavy. After seasoning with salt, pepper, and rice wine or soju, drain and pat every piece dry. Dredge lightly in flour, shake off loose patches, then dip into the cold batter.

Question 5

Can I use frozen squid for Korean fried squid?

Accepted Answer

Yes, frozen squid works well for Korean fried squid. Thaw the cleaned squid overnight in the refrigerator, drain it thoroughly, season it with salt, pepper, and rice wine or soju, then dry every piece hard with paper towels before dredging and battering.

Question 6

Can I make ojingeo-twigim ahead of time?

Accepted Answer

Prepare the squid up to 4 hours ahead by cleaning, cutting, seasoning, drying, and refrigerating it uncovered on a rack. Mix the cho-ganjang dipping sauce up to 1 day ahead, but add scallion and chili within 1 hour of serving. Mix the batter only when the oil is hot.

Culinary Explorer

Ojingeo-twigim (Korean Fried Squid)

Ingredients

cleaned squid bodies and tentacles

fine sea salt

ground white pepper or black pepper

Where cooking meets culture.

Ingredient	Quantity
cleaned squid bodies and tentaclesfresh or thawed frozen	500g
fine sea saltdivided	1 teaspoon
ground white pepper or black pepper	1/4 teaspoon