Welcome to Chelsea's K-Food Recipes! Today, we’ll dive into one of Korea’s favorite street foods—Squid Tempura (오징어튀김, Ojingeo Twigim). This golden, crispy delight is both light and full of flavor. Whether you're cooking for friends or treating yourself, this simple recipe will help you create restaurant-worthy Squid Tempura at home.
Ingredients:
- 1 fresh squid (medium to large size)
- 1 cup of tempura flour (or all-purpose flour if unavailable)
- 1/2 cup of cornstarch
- 1 egg
- 1 cup cold water (ice-cold for better crispiness)
- Salt and pepper, to taste
- Oil for deep frying (vegetable oil or canola oil)
For Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 1 minced garlic clove
- A pinch of chili flakes (optional)
Instructions:
1. Prepare the Squid
- Clean the squid thoroughly. Remove the tentacles, internal organs, and cartilage. Peel off the thin outer layer of the body.
- Slice the squid into rings, around 1/2 inch thick. Set aside the tentacles as well—they taste amazing when fried!
- Pat the squid rings dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
2. Make the Tempura Batter
- In a mixing bowl, whisk the egg and cold water together.
- Add the tempura flour (or flour and cornstarch combination) into the bowl, and gently stir until just combined. Be careful not to over-mix the batter—it's okay if it's a little lumpy. The cold batter will result in a crispier texture.
3. Heat the Oil
- Pour oil into a deep frying pan or pot, enough to submerge the squid. Heat the oil to around 180°C (350°F). You can test if it’s ready by dropping a small amount of batter into the oil; if it sizzles and floats to the surface, it’s good to go.
4. Fry the Squid
- Dip each squid ring into the tempura batter, allowing any excess batter to drip off.
- Carefully place the squid into the hot oil. Fry in small batches to avoid overcrowding the pan.
- Cook for about 2-3 minutes, turning occasionally, until the squid is golden and crispy.
- Use a slotted spoon to remove the squid and transfer to a plate lined with paper towels to drain excess oil.
5. Make the Dipping Sauce
- In a small bowl, combine soy sauce, vinegar, sugar, garlic, and chili flakes (if using). Stir until the sugar dissolves.
- This tangy and slightly spicy sauce pairs perfectly with the crispy squid!
6. Serve and Enjoy
- Serve the crispy Squid Tempura with the dipping sauce on the side.
- For extra flavor, you can sprinkle some sesame seeds or sea salt over the squid before serving.
Tips for Perfect Squid Tempura:
- Use ice-cold water in the batter for a light, crispy texture.
- Don’t overcook the squid; frying for just a few minutes ensures it stays tender.
- Serve immediately to enjoy the best crunch!
I hope you enjoy making and eating this delicious Squid Tempura. Stay tuned for more authentic and tasty Korean dishes, right here on Chelsea's K-Food Recipes!