Ojingeo Twigim 오징어튀김 Recipe
crispy fried calamari- served with gochujang aioli
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Ingredients
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For the Ojingeo Twigim
Method
For the Ojingeo Twigim
Prepare the batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water and stir until a smooth batter forms.
Heat the oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Batter the calamari
Dip the sliced calamari into the batter, ensuring they are fully coated.
Fry the calamari
Carefully place the battered calamari into the hot oil in batches. Fry for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serve
Serve the crispy calamari hot with the gochujang aioli on the side for dipping.
