Korean Fried Calamari

INGREDIENTS

• 8 oz squid

• 5 tablespoons flour

• salt

• pepper

• oil to deep fry

Batter

• 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

INSTRUCTIONS

1. Mix Choganjang sauce and let stand at room temperature.
2. 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.
3. Batter
   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
4. Cooking
   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.
5. Serve with Choganjang.