Fried dried squid (Ojingeo-twigim: 오징어튀김) Full Recipe With Video
Fried dried squid (Ojingeo-twigim: 오징어튀김) Full Recipe With Video
Ingredients
1 large dried squid (about 4 ounces)
⅓ cup potato starch
¼ cup plus 2 tablespoon all-purpose flour
pinch baking powder
¼ teaspoon salt
1 egg
⅓ cup reserved squid soaked water
4 to 5 cups vegetable oil
For soy vinegar dipping sauce:
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon hot pepper flakes (optional)
½ teaspoon sesame seeds
Directions
Prepare squid:
Separate the arms and body of squid. Remove the bone that looks like plastic inside the squid.
Use scissors to cut the body of the squid crosswise into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Soak in 2 to 3 cups cold water for 4 to 5 hours until soft and flexible.
Drain and pat dry with paper towels. Reserve the water from soaking.
Mix the squid with 2 tablespoons flour with your hands to coat evenly. Set aside.
Fry:
Combine potato starch, the remaining ¼ cup flour, salt, baking powder, egg, and the reserved squid soaking water in a mixing bowl. Mix well with a fork.
Heat the vegetable oil in a 10 to 12 inch pan over medium-high heat until it reaches 350 F. Drop a small spoonful of batter into the heated oil. If the batter floats to the surface in a second, the oil is hot enough for cooking.
Dip each piece of squid into the batter to coat well. Carefully place the coated squid pieces, a few at a time, into the hot oil. Cook, turning a few times, until the batter is light golden and crunchy, about 1 to 2 minutes total. Transfer the cooked squid to a strainer. Repeat with the remaining squid pieces.
When the squid pieces have all been fried once, fry them again, 3 to 4 minutes until very crunchy and golden brown. Drain on a paper towel-lined plate.
Serve:
Make a soy vinegar dipping sauce by combining soy sauce, vinegar, hot pepper flakes (if used), and sesame seeds in a small bowl and mixing it well.
Serve immediately, with the sauce.
Ingredients
1 large dried squid (about 4 ounces)
⅓ cup potato starch
¼ cup plus 2 tablespoon all-purpose flour
pinch baking powder
¼ teaspoon salt
1 egg
⅓ cup reserved squid soaked water
4 to 5 cups vegetable oil
For soy vinegar dipping sauce:
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon hot pepper flakes (optional)
½ teaspoon sesame seeds
Directions
Prepare squid:
Separate the arms and body of squid. Remove the bone that looks like plastic inside the squid.
Use scissors to cut the body of the squid crosswise into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Soak in 2 to 3 cups cold water for 4 to 5 hours until soft and flexible.
Drain and pat dry with paper towels. Reserve the water from soaking.
Mix the squid with 2 tablespoons flour with your hands to coat evenly. Set aside.
Fry:
Combine potato starch, the remaining ¼ cup flour, salt, baking powder, egg, and the reserved squid soaking water in a mixing bowl. Mix well with a fork.
Heat the vegetable oil in a 10 to 12 inch pan over medium-high heat until it reaches 350 F. Drop a small spoonful of batter into the heated oil. If the batter floats to the surface in a second, the oil is hot enough for cooking.
Dip each piece of squid into the batter to coat well. Carefully place the coated squid pieces, a few at a time, into the hot oil. Cook, turning a few times, until the batter is light golden and crunchy, about 1 to 2 minutes total. Transfer the cooked squid to a strainer. Repeat with the remaining squid pieces.
When the squid pieces have all been fried once, fry them again, 3 to 4 minutes until very crunchy and golden brown. Drain on a paper towel-lined plate.
Serve:
Make a soy vinegar dipping sauce by combining soy sauce, vinegar, hot pepper flakes (if used), and sesame seeds in a small bowl and mixing it well.
Serve immediately, with the sauce.
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