Discovering Ojingeo-twigim
My First I tried to taste Crispy Twice-Fried Squid Bites it something diiferent, the first time I tried Ojingeo-twigim—crispy fried squid—on a bustling street in Seoul. It was my first trip to Korea, and the vibrant street food scene was like nothing I had ever experienced before. Among all the tempting snacks, these crispy squid bites stood out. The smell of frying seafood filled the air, and people gathered around, eager to get their hands on this crunchy treat. One bite, and I was hooked. The squid was tender on the inside, with a light and crispy coating on the outside. I knew right then that I had to learn how to make this at home.
Bringing the Flavor Home
When I returned home, I couldn’t stop thinking about those squid bites. After doing some research, I realized how simple the ingredients were. The key to that perfect crunch was twice-frying the squid. I bought some dried squid from a local Asian market and experimented with different batters. It took a few tries to get the perfect balance of potato starch and flour, but eventually, I nailed it. The secret was soaking the squid for hours to soften it before frying, which made all the difference in texture.
Mastering the Double Fry
The real magic of this dish comes from frying the squid twice. The first fry helps to cook the squid and form a light crust. After letting the squid cool, the second fry gives it that extra crunch that makes these bites so irresistible. It’s a simple technique, but it makes a huge difference. I also love adding my own twist by sprinkling some sesame seeds on top and serving the squid with a tangy soy vinegar dipping sauce. The combination of crispy, savory squid with the bold flavors of the dipping sauce never fails to impress.
A New Favorite at Home
Now, every time I make these Crispy Twice-Fried Squid Bites, it reminds me of that first experience in Korea. Whether I’m hosting a game night or just looking for a fun snack, this recipe has become a favorite in my home. It’s so easy to make, yet it feels special every time. Plus, it’s always a hit with friends and family. I love how something as simple as fried squid can bring a little taste of Korean street food into my kitchen, and now I get to share that joy with others.
Table of Contents
Chef’s Notes-Crispy Twice-Fried Squid Bites
- Soaking dried squid in cold water for several hours ensures it becomes tender and flexible. Don’t skip this step for the best texture.
- Ensure the squid is thoroughly dried with paper towels before coating in the batter to avoid oil splatter and to achieve maximum crispiness.
- Fry the squid twice for an extra crunchy texture. Let the first fry cool slightly, then refry for a golden and crisp finish. It’s a method that makes a noticeable difference in achieving a professional-level crunch.
- Use an instant-read thermometer to maintain the oil temperature around 350°F. If the temperature drops too low, the squid will absorb excess oil and become soggy.
- Add garlic powder, lemon zest, or additional gochugaru (Korean red pepper flakes) to the batter or sprinkle on the squid before serving to elevate the flavor profile.
- For the best texture and flavor, serve these squid bites immediately after frying. This ensures they remain crispy and warm.
Crispy Twice-Fried Squid Bites
4
30
minutes40
minutes350
kcal10
minutes1
hour20
minutesIndulge in the irresistible crunch of our Crispy Twice-Fried Squid Bites! As a beloved Korean street food favorite, Ojingeo-twigim is transformed into a homemade delight that’s both crispy and flavorful. Perfectly seasoned and twice-fried to achieve that ultimate crunch, this recipe is simple, delicious, and sure to satisfy your snack cravings. Whether you’re hosting a game night or simply wanting a savory treat, these squid bites are a must-try. Elevate your snacking game with this easy-to-follow guide and enjoy an authentic taste of Korea right in your kitchen!
Ingredients
- Main Ingredients
1 sizable dried squid approximately 4 ounces
⅓ cup potato starch
¼ cup all-purpose flour
2 tbsp all-purpose flour
a pinch baking powder
¼ tsp kosher salt
1 large egg
⅓ cup reserved soaking liquid from the squid
- For Frying
4 to 5 cups vegetable oil
- Soy Vinegar Dipping Sauce
2 tbsp soy sauce
1 tbsp white vinegar
¼ tsp Korean red pepper flakes (gochugaru) optional
½ tsp toasted sesame seeds
Directions
- Soaking Process: Immerse the squid pieces in 2 to 3 cups of cold water and let them soak for 4 to 5 hours to achieve flexibility. This step is crucial for enhancing the texture. After soaking, drain the squid and pat dry thoroughly with paper towels. Reserve the soaking water for later use. (Time: 5 minutes active, soaking time 4-5 hours)
- Batter Preparation: In a mixing bowl, combine the potato starch, all-purpose flour, kosher salt, baking powder, and egg. Gradually add the reserved squid soaking water while stirring with a fork to create a smooth batter. Let the batter rest for 10 minutes to allow the ingredients to meld. (Optional: For a spicier kick, add extra red pepper flakes.) (Time: 10 minutes)
- Frying the Squid: Heat the vegetable oil in a large stainless steel pan over medium-high heat until it reaches 350°F, as indicated by a small spoonful of batter floating to the surface within seconds. Dip each squid piece into the batter, ensuring a thorough coating, and carefully place them into the hot oil in batches. Fry until golden brown, turning occasionally for even cooking, about 3-5 minutes per batch. For extra crispiness, consider frying the squid a second time after letting the first batch cool slightly. (Time: 20-25 minutes)
- Serving: Remove the fried squid from the oil and drain on paper towels to remove excess oil. Serve the crispy squid bites hot with the dipping sauce on the side. Enjoy immediately for the best texture. (Time: 5 minutes)
Equipment
- mixing bowls
- measuring cups and spoons
- colander
- instant read thermometer
- stainless steel cookware set
Notes
- Ensure the squid is thoroughly dried before frying to achieve maximum crispiness. Double frying helps maintain texture; consider frying in batches to prevent oil temperature drops. Serve with a side of spicy gochujang sauce for an authentic flavor experience. To vary the taste, you can add a sprinkle of garlic powder or a dash of lemon zest before serving. These squid bites pair wonderfully with cold beer or as an appetizer during gatherings. For a healthier version, consider baking instead of frying.
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
- Vitamin A: 10IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 2mg
FAQ-Crispy Twice-Fried Squid Bites
Can I use fresh squid instead of dried squid?
Yes, you can use fresh squid if dried squid isn’t available. Just adjust the soaking time to a shorter period or skip it altogether, as fresh squid doesn’t need rehydration.
How do I know when the oil is hot enough for frying?
A quick test is to drop a small amount of batter into the oil. If it floats and sizzles within a few seconds, the oil is ready. Ideally, use a thermometer to keep the temperature around 350°F for consistent frying results.
Can I bake instead of fry for a healthier version?
Yes! Bake the squid at 425°F on a parchment-lined baking sheet, drizzling a little oil over them. Bake for about 15-20 minutes, flipping halfway through, until they are crispy.
What can I substitute for gochugaru in the dipping sauce?
You can use standard red pepper flakes or omit the gochugaru entirely for a milder flavor. For extra spice, you can also add a dash of sriracha or a pinch of cayenne.
How long do these squid bites stay crispy?
These squid bites are best enjoyed fresh. However, if you need to reheat them, place them in an oven at 375°F for a few minutes to regain their crispiness. Avoid microwaving, as it will make them soggy.
