Ojingeo Twigim. When you visit a Pojang Macha (Korean Street Cart) – you’ll see a bubbling tray of Tteokbokki (Spicy Rice Cakes), Soondae (Korean Blood Sausage) and stacks of Twigim (Korean-Style Tempura). Katie usually goes for Tteokbokki and I reach for the Soondae. Then we make a joint decision on Twigim! Typically, you can pick any 5 that you like. The most popular ones are Stuffed Chili Pepper (Gochu Twigim), Mixed Vegetable Hash (Yachae Twigim), Fried Shrimp (Saewoo Twigim) and Fried Squid (Ojingeo Twigim). For me, I always get a few Ojingeo Twigim! I love biting into the crunchy batter, then chewing on the soft and savory squid. Today, I’ll give you the exact recipe for that authentic street-cart flavor!
This recipe works best with Korean Frying Mix. It’s a combination of flour, rice powder, starch powder, salt and a 0few other seasoning. If you have a Korean mart nearby – go grab a bag for this recipe. If you don’t, you can still make it with a substitute frying mix. To make, use this ratio: All Purpose Flour (1 Cup), Potato or Corn Starch (2 Tablespoons), Baking Soda (1 teaspoon).
A few cooking notes:
- In the video, I forgot to mention to season the raw squid pieces with a few shakes of salt & pepper. So don’t forget – it’s written below in the recipe.
- Make sure that no ice cubes from the wet batter drops into the oil – this is very dangerous! Also double-check that your chopstick or any cooking utensil does not have any residual water left on it before frying.
- If you’re making a large batch, fry them once until they are a golden color. When you’re ready to serve dinner, fry them again until they turn a golden-brown color. This double-fry technique makes for a crispier skin.
- Make sure to scoop out the leftover tempura flakes in between batches – or else the burnt pieces will cling onto newer pieces.
Enjoy ya’ll! This is one of my childhood favorites – and I’m so happy to share with you 🙂
Dan-yul out 🕺
Ojingeo Twigim (Fried Squid)
- 1-2 Fresh Squid
- Few shakes Salt
- Few shakes of Black Pepper
- Few scoops of Korean Frying Mix (Twigim-Garu)
- 1 cup Korean Frying Mix
- 1 cup Cold Water
- 2-3 Ice Cubes
Soy Sauce Dipping Sauce
- 4 teaspoons Soy Sauce
- 2 teaspoons Water
- Handful of Chopped Onion
- Clean the squid. Give it a thorough wash. Then pat the squid dry with a paper towel. Pull the skin off the tube part of the squid. Then cut it into long strips (reference video). Then cut the tentacles as well.
- Place all the pieces in a plastic bag. Season with a few pinches of salt and black pepper.
- Then add a good amount of Korean Frying Mix. Close the bag and shake it up well. The pieces will be evenly coated.
Make Wet Batter
- Mix Frying mix (1 cup) and Water (1 cup). Add in a few ice cubes.
Fry It Up
- Take out a pot or wok. Fill with a layer of vegetable oil. Then place on medium-high heat. When the oil is hot enough (reference video), grab a piece of the battered squid and dip it into the wet batter. Then carefully place it into the oil. Fry up only a handful at a time - don't try to cook everything at once. Fry until light golden brown. Then strain-out the leftover tempura flakes. And repeat!
- Make a dipping sauce by combining: Soy Sauce (4 teaspoons), Water (2 teaspoons) and a handful of chopped onion.
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