📝 About This Recipe
A beloved staple of Korean street food culture, Ojingeo-twigim features tender, succulent squid encased in a light, shatteringly crisp golden batter. Unlike Western-style calamari, this version uses a seasoned frying mix that yields a thick, savory crunch that stays crispy even after cooling. It is the ultimate salty, satisfying snack that perfectly captures the vibrant energy of a Seoul night market.
🥗 Ingredients
Main Ingredients
- 2 large Fresh squid (cleaned, approximately 1 lb total)
- 1/2 cup Potato starch (for initial dredging)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
The Crispy Batter
- 1.5 cups Korean frying mix (Twigim-garu) (available at Asian markets)
- 1 cup Ice-cold water (must be very cold)
- 1 Egg yolk (large, at room temperature)
- 2-3 pieces Ice cubes (to keep the batter chilled while working)
Dipping Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1/2 teaspoon Sugar
- 1/2 teaspoon Korean red chili flakes (Gochugaru)
- 1/2 teaspoon Toasted sesame seeds
- 1 tablespoon Green onion (finely chopped)
Frying Oil
- 4 cups Vegetable oil (or any high-smoke point oil for deep frying)
👨🍳 Instructions
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1
Prepare the squid by removing the head, guts, and the long transparent cartilage. Peel off the dark purple skin from the mantle for a cleaner appearance and more tender bite.
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2
Cut the squid body into rings (about 1/2 inch thick) or into long strips (about 3 inches long). Cut the tentacles into manageable bite-sized clusters.
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3
Thoroughly pat the squid pieces dry using paper towels. This is a critical step to prevent the oil from splattering and to ensure the batter adheres properly.
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4
In a mixing bowl, toss the squid pieces with salt and black pepper until evenly seasoned.
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5
Place the 1/2 cup of potato starch into a large plastic bag. Add the squid pieces, seal the bag, and shake vigorously until every piece is lightly and evenly coated in starch.
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6
In a separate large bowl, whisk together the Korean frying mix, egg yolk, and ice-cold water. Mix gently with a fork or chopsticks; do not overmix. Small lumps in the batter are perfectly fine and contribute to the texture.
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7
Add 2-3 ice cubes to the batter to keep it chilled. This temperature difference between the cold batter and hot oil is what creates the signature light, airy crunch.
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8
Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Test the heat by dropping a small amount of batter into the oil; it should sink slightly and then immediately sizzle to the surface.
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9
Working in small batches, dip the starch-coated squid pieces into the cold batter, ensuring they are fully submerged and well-coated.
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10
Carefully lower the squid into the hot oil one at a time to prevent them from sticking together. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 2-3 minutes, turning occasionally, until the batter is a very pale golden color and firm. Remove with a slotted spoon and drain on a wire rack.
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12
For the ultimate crispiness, perform a 'double fry'. Increase the oil heat slightly to 375°F (190°C) and return the squid to the oil for 45-60 seconds until they turn a deep, golden brown.
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13
While the squid drains, whisk together the soy sauce, rice vinegar, sugar, gochugaru, sesame seeds, and green onion in a small bowl to create the dipping sauce.
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14
Serve the hot, crispy squid immediately on a platter with the dipping sauce on the side.
💡 Chef's Tips
Always use ice-cold water for the batter to achieve maximum crispiness through temperature shock. Ensure the squid is bone-dry before dredging in starch; any moisture will cause the batter to slide off during frying. Avoid over-mixing the batter; over-working the flour develops gluten, which makes the coating chewy rather than crunchy. If you can't find Korean frying mix, substitute with a mix of all-purpose flour, cornstarch, and a pinch of baking powder and garlic powder. A wire rack is better than paper towels for draining, as it allows air to circulate and prevents the bottom of the squid from getting soggy.
🍽️ Serving Suggestions
Serve alongside a bowl of spicy Tteokbokki (rice cakes) and dip the fried squid directly into the spicy red sauce. Pair with a chilled Korean lager or a glass of Makgeolli (sparkling rice wine) for a classic 'Anju' (drinking snack) experience. Include a side of Danmuji (yellow pickled radish) to provide a sweet and crunchy contrast to the savory fried squid. For a modern twist, serve with a side of spicy mayo (kewpie mayo mixed with sriracha). Add fried sweet potatoes (Goguma-twigim) to the platter for a variety of textures and flavors.