Maangchi fried dried squid official video
Creator-linked video for this exact method
Official cooking video · Maangchi · YOUTUBEKorean Double-Fried Dried Squid, Ojingeo Twigim (3 servings)
A Korean street snack using dried squid soaked for 4–5 hours in chilled water before coating and double-frying; allow advance preparation.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Remove the squid quill, slice into 1 cm strips, cover with clean cold water and soften in the refrigerator for 4–5 hours.
- 02
Pat squid very dry, reserve 1/3 cup soaking water, and dust with 2 tbsp flour.
- 03
Mix 1/3 cup starch, 1/4 cup flour, a pinch of baking powder, 1/4 tsp salt, 1 egg and 1/3 cup soaking water.
- 04
Heat oil to around 175°C in a stable deep pot filled less than halfway. Fry coated squid in small batches for 1–2 minutes and remove.
- 05
Fry again in small batches for 3–4 minutes until fully cooked and crisp. Check that seafood reaches at least 63°C if using a thermometer.
- 06
Mix 2 tbsp soy sauce, 1 tbsp vinegar, optional 1/4 tsp chili and 1/2 tsp sesame for dipping; promptly refrigerate leftovers.
Helpful source links
Before you cook
Rehydrate refrigerated, cook seafood thoroughly to 63°C, dry before frying, and keep oil below half pot height. Allergens: mollusk squid, egg, wheat, soy, sesame.
Allergens: 오징어(연체동물), 달걀, 밀, 간장 대두, 참깨 / squid (mollusk), egg, wheat, soy, sesame / イカ・卵・小麦・大豆・ごま
Image & source credits
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