8 oz squid
5 tablespoons flour
oil to deep fry
1 cup flour
1/2 cup ice cold water
1 tsp salt
1/2 tsp baking powder
Choganjang (soy sauce and vinegar dipping sauce)
3 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
- Mix Choganjang sauce and let stand at room temperature.
- Squid -
Carefully remove skin from squid.
Cut into long narrow strips, then cut strips into about 1 inch lengths.
Very lightly salt and pepper the squid strips and let stand about ten minutes.
Mix dry ingredients in a medium mixing bowl.
Add water and whisk quickly. (Don't over-mix)
The resulting batter should be slightly thicker than tempura batter
Heat cooking oil over high heat (350 degrees or test with a drip of batter–oil is hot when oil bubbles and batter floats to surface almost immediately)
Dredge individual squid strips with flour, dip in batter, and fry until a light golden brown.
- Serve with Choganjang.