Korean Fried Squid
Cleaned squid is cut into 1 cm-thick rings, dipped in a light batter of frying mix, cold water, and egg, then deep-fried at 170 degrees Celsius for three to four minutes. Mixing the batter loosely so a few lumps remain creates an uneven coating that fries up extra crispy. The contrast between the chewy squid and the thin, airy shell is the defining feature, and the rings are served with a sprinkle of salt or a soy-vinegar dip.
Adjust Servings
Instructions
- 1
Clean squid and cut into 1cm-thick rings; pat dry.
- 2
Lightly mix frying powder, cold water, and egg into a batter (a few lumps are fine).
- 3
Coat squid in batter and fry at 170°C for 3–4 minutes until crispy.
- 4
Drain on a rack, sprinkle salt, and serve with soy sauce or vinegar dip.
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Nutrition (per serving)
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