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5 from 3 votes

Ojingeo Twigim (Fried Squid)


  • 1-2 Fresh Squid
  • Few shakes Salt
  • Few shakes of Black Pepper
  • Few scoops of Korean Frying Mix (Twigim-Garu)

Wet Batter

  • 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


Prep ingredients

  • 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.